These lightened-up appetizers are sure to score raves!
Spinach Artichoke Dip ACTIVE TIME: 5 min. TOTAL TIME: 15 min. SERVES: 25
2 (10 oz.) pkgs. frozen spinach, thawed and squeezed dry 1 (14 oz.) can artichoke hearts, drained 1 (8 oz.) can water chestnuts, drained 2 cups Greek yogurt 1⁄2 cup Parmesan cheese 1 tsp. garlic powder 1 tsp. onion powder 1 round loaf crusty wheat bread 1⁄2 cup shredded mozzarella cheese
Per serving: Cal. 196 Pro. 9g Carb. 33g Fiber 4g Sug. 3g Chol. 6mg Sod. 454mg Total fat: 4g Sat. 1g Trans. 0g
This dreamy delight goes from prep to table in just 15 minutes—perfect for feeding an entire team of last-minute guests
1 Heat oven to 425°F. In food processor, pulse spinach, artichoke hearts and water chestnuts until chopped. Add Greek yogurt, Parmesan cheese, garlic powder and onion powder; pulse until fully combined. Season with salt and pepper.
2 Cut off top of bread loaf; scoop out center. Fill with dip; sprinkle mozzarella on top. Bake 10 min. or until cheese is browned. Serve with crudités or chips.