Hot Spinach and Artichoke Dip
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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
- Preheat oven to 375 degrees.
- Chop the artichoke hearts with the garlic and shallots in a small food processor. Combine all the ingredients.
- 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.
- Can be made one day in advance and stored in the refrigerator before baking.
- Nutritional Facts:
- Cals: 73.3
- Fat: 4.4 g
- Carbs: 3.4 g
- Fiber: .9 g
- Protein: 5.2 g
- Sodium: 244.7
This recipe is a personal recipe added by wendyc122004 and has not been tested or endorsed by MyRecipes.
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Hot Spinach and Artichoke Dip Recipe at a Glance
- COURSE: Appetizers