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Lightened Up Spinach Artichoke Dip

By: Priya Aggarwal from Recipris
Lightened Up Spinach Artichoke Dip
This image courtesy of recipris.com

When we found this Lightened Up Spinach Artichoke Dip, we nearly jumped for joy. This recipe doesnt include butter, sour cream, or heavy cream, like many spinach artichoke dips do. Though this recipe makes about three and a half cups, you might just finish it one sitting. This dip is perfect for just about any party and we promise that no one will be able to tell that its light. Enjoy!

Cooking MethodCasserole

Ingredients

  • 14 ounces artichoke hearts packed in water, drained
  • 1 1/4 cup frozen chopped spinach, thawed and squeezed (I measure it while it is still frozen)
  • 2 shallots (theyre like garlic and onions in one!)
  • 2 cloves garlic
  • 1/2 cup Greek yogurt
  • 1/2 cup light mayonnaise
  • 1/3 cup grated Parmesan cheese
  • 1/2 cup shredded lite mozzarella cheese
  • fresh rainbow peppercorns (or regular black pepper)
  • olive oil spray

Instructions

  1. Preheat oven to 375 degrees F.

  2. In a small food processor, coarsely chop the artichoke hearts with the garlic and shallots.

  3. Mix all the ingredients in a bowl.

  4. Lightly spray baking dish with olive oil.

  5. Place in an oven-proof dish and bake at 375 degrees for 20-25 minutes, until hot and cheese is melted.

  6. Sprinkle fresh rainbow peppercorns.

  7. Serve right away.

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Spinach and artichoke dip is one of my favorite appetizers at restaurants. Do I dare make my own and eat it ALL? Yes. I do dare.

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