Game-day wow!

These light­ened-up ap­pe­tiz­ers are sure to score raves!

First For Women - - We put you first -

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.

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