Hot Spinach and Artichoke Dip

Low Carb / Low Cal

Yield: 15 servings ( Serving Size: 1/4 cup )
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  • 13 3/4 ounce(s) artichoke hearts pack in water
  • 10 ounce(s) frozen spinach, thawed and squeezed
  • 1/4 cup(s) chopped shallots
  • 1 clove(s) garlic
  • 1/2 cup(s) fat free Greek yogurt
  • 1/2 cup(s) light mayo
  • 2/3 cup(s) parmagiano reggiano
  • 4 ounce(s) shredded part skim mozzarella cheese
  • salt and pepper
  • olive oil spray


  1. Preheat oven to 375 degrees.

  2. Chop the artichoke hearts with the garlic and shallots in a small food processor. Combine all the ingredients.

  3. Spray baking dish with cooking spray prior to adding ingredients. Bake at 375 degrees for 20-25 minutes, until hot and the cheese is melted. Serve immediately.

  4. Can be made one day in advance and stored in the refrigerator before baking.

  5. Nutritional Facts:
  6. Cals: 73.3
  7. Fat: 4.4 g
  8. Carbs: 3.4 g
  9. Fiber: .9 g
  10. Protein: 5.2 g
  11. Sodium: 244.7
November 2011

This recipe is a personal recipe added by wendyc122004 and has not been tested or endorsed by MyRecipes.

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