MAKEOVER SPINACH AND ARTICHOKE DIP

My version of this fan favorite is rich and creamy without excess fat and calories. My secret for dealing with mayonnaise is to use half light mayonnaise and half reduced-fat skyr or yogurt. Want to save time? Assemble up to two days ahead and bake just before serving.

1 (12-ounce) package chopped frozen spinach, thawed and well drained

1 (12-ounce) jar artichoke hearts in water

1 carrot, peeled and grated

2 garlic cloves, very finely chopped

⅓ cup light sour cream

⅓ cup 0% skyr or yogurt

¼ cup light mayonnaise

Grated zest of 1 lemon

1 tablespoon lemon juice

½ cup (2 ounces) freshly grated Parmigiano-reggiano cheese, divided

Hot sauce, to taste

Coarse kosher salt and freshly ground black pepper

Place an oven rack in the center position. Heat the oven to 350 degrees. Spray a medium ovenproof baking dish with nonstick cooking spray. Set aside.

In a mixing bowl, combine the spinach, artichoke hearts, carrot, garlic, sour cream, yogurt, mayonnaise, lemon zest and juice, and ¼ cup grated cheese. Add hot sauce to taste and season with salt and pepper.

Spoon the mixture into the prepared baking dish and spread to an even thickness. Sprinkle the top with the remaining ¼ cup grated cheese. Transfer to the oven and bake until the top browns and the dip heats through, 20 to 25 minutes. Serve immediately.

Serves 16.

Per 2-tablespoon serving: 59 calories (percent of calories from fat, 46), 3 grams protein, 5 grams carbohydrates, 2 grams fiber, 3 grams total fat (1 gram saturated), 5 milligrams cholesterol, 113 milligrams sodium.