Warm Spinach and Ar­ti­choke Dip

Delight Gluten Free - - Indulge -

YIELD: 4 TO 6 SERV­INGS TO­TAL TIME: 35 MIN­UTES GLUTEN-FREE, EGG-FREE, NUT-FREE

1 ta­ble­spoon olive oil 1 5-ounce pack­age spinach 1/3 cup grated Parme­san

cheese 1/3 cup grated Asi­ago cheese 8 ounces re­duced-fat plain

brick-style cream cheese 2/3 cup Greek yogurt 1 tea­spoon lemon zest 1 ta­ble­spoon lemon juice 2 cloves gar­lic, minced ¼ tea­spoon salt ¼ tea­spoon ground

black pep­per Pinch cayenne pep­per

(op­tional) 2 6-ounce jars ar­ti­choke hearts, well-drained and finely chopped 1 4.5-ounce pack­age Crunch­mas­ter Multi-seed Crack­ers

Pre­heat oven to 400 de­grees. Heat oil in large skil­let set over medium heat; cook spinach for about 3 min­utes or un­til wilted. Let cool com­pletely. Squeeze out ex­cess mois­ture and chop finely. Com­bine moz­zarella, Parme­san, and Asi­ago cheese; re­serve ¼ cup and set aside. Us­ing elec­tric mixer, beat cream cheese un­til light and fluffy. Add yogurt, lemon zest, lemon juice, gar­lic, salt, pep­per, cayenne (if de­sired), and re­main­ing cheese mix­ture; beat un­til blended. Stir in spinach and ar­ti­chokes. Scrape into greased 4-cup bak­ing dish. Sprin­kle with re­served cheese mix­ture. Place on bak­ing sheet; bake for about 15 min­utes or un­til heated through and top is golden brown and melted. Serve warm with crack­ers.

Tip: For make-ahead, as­sem­ble dip, then cover and re­frig­er­ate. Bake just be­fore serv­ing and serve warm.

Source: Crunch­mas­ter NU­TRI­TION PER SERV­ING: CALO­RIES: 517, FAT: 22G, SAT­U­RATED FAT 9G, CHOLES­TEROL: 52MG, SODIUM: 933MG, CAR­BO­HY­DRATES: 68G, FIBER: 8G, SU­GARS: 5G, PRO­TEIN: 15G

JAN­UARY - FE­BRU­ARY 2017

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