Name: Creamy spinach artichoke dip
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 3 oz fresh spinach, roughly chopped; 3 oz canned artichoke hearts, drained, patted dry and chopped; 1 cup nonfat Greek yogurt; 2 tbsp shredded part-skim mozzarella; 1 1/2 tbsp grated Parmesan; 2 cloves garlic, minced; 1/4 tsp salt; 1/2 tsp black pepper; 1 white pita bread, cut into triangles; 12 olive oil cooking sprays; 1/2 tsp red pepper flakes

Instructions

Prep 15 min · Cook 15 min

Preheat the oven to 375°F. Coat a 10-inch skillet with half the cooking spray and set over medium heat. Sauté the garlic for 1 minute until fragrant. Add the spinach a handful at a time, stirring until each addition wilts. Stir in the artichoke hearts and cook for 2 minutes more.
Transfer the cooked vegetables to a sieve or paper towels and squeeze out as much liquid as possible. In a small baking dish, stir together the yogurt, Parmesan, salt, black pepper, and red pepper flakes. Fold in the squeezed spinach and artichoke mixture. Sprinkle the mozzarella on top.
Place the baking dish in the oven. Bake for 15 to 18 minutes until the edges are bubbling and the cheese has a few golden spots. Done when bubbling and golden.
While the dip bakes, arrange the pita triangles in a single layer on a sheet pan. Spray with the remaining cooking spray and a pinch of the salt. Place in the oven for the last 6 to 8 minutes of the dip's cooking time, flipping once, until crisp and lightly golden.

Nutrition

Ingredients

Instructions

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