A healthier take on an old stand by.
1 1/2 (10 oz.) packages frozen spinach, thawed and drained
14 oz. artichoke hearts, drained and chopped
1 1/2 cups plain, non-fat Greek yogurt
1 cup mozzarella cheese, grated
1/2 cup parmesan cheese, grated
1 (8 oz.) package reduced-fat cream cheese, cubed
1/2 (8 oz.) package cream cheese, cubed
3 cloves garlic, grated
1 tablespoon lemon juice
1/4 teaspoon red pepper flakes, optional
1 small can water chestnuts, chopped
kosher salt and freshly ground pepper, to taste
fresh veggies, garnish
sliced baguette, garnish
Step 1: Combine yogurt, cream cheeses, mozzarella and parmesan cheese in a large saucepan or Dutch oven over medium heat.
Step 2: Cook, stirring frequently, until melted and smooth. Cheese should be bubbly.
Step 3: Stir in drained spinach, artichoke hearts and lemon juice until combined.
Step 4: Add garlic and red pepper flakes, if using, then season generously with salt and pepper. Let cook for another 2-3 minutes.
Step 5: Taste and adjust seasoning, if necessary, then transfer to a bowl and serve immediately with fresh veggies or sliced baguette, or refrigerate until ready to serve