Warm Spinach and Artichoke Dip
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