Sunday, October 3, 2010

Spicy Reduced-Fat Spinach Artichoke Dip

Here's my spicy, healthier take on a classic dip that's usually very high in fat. Use high-quality low-fat ingredients for the best texture and flavor, and you won't miss the fat! Serve with whole wheat crackers, pita wedges, crostini or raw veggies.

2 cups grated Parmesan Cheese (the real stuff, not from a can)
2 cups grated reduced-fat Pepper Jack cheese
1 cup reduced-fat mayonnaise
1 cup fat-free plain Greek yogurt (Oikos or Chobani brands work well)
1 Tbs minced garlic (you can use Hot Pickled Garlic)
10 oz frozen spinach, thawed and squeezed dry to remove as much moisture as possible
1 14oz can artichoke hearts, drained and chopped
1/2 tsp freshly ground black pepper
1/4 tsp (or more) red pepper flakes

Preheat oven to 400F degrees. Stir together the first 4 ingredients in a large bowl until thoroughly combined. Add the remaining ingredients and stir to combine completely. Place in a 1 to 1 1/2 quart casserole dish and bake, uncovered, until heated through (about 10-12 minutes). Remove from oven, allow to cool just a little and serve while still hot/warm for best flavor.

Zestfully yours,

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