Warm up þe Season !
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Warm Spinach and Artichoke Dip
This light take on a classic dip is lower in fat , but not in flavor !
Prep Time : 10 minutes • Cook Time : 20 minutes • Total Time : 35 minutes
Ingredients
1 tbsp olive oil 1 pkg ( 5 oz ) spinach 1 / 3 cup shredded Mozzarella cheese 1 / 3 cup grated Parmesan cheese 1 / 3 cup grated Asiago cheese 8 oz reduced-fat plain brick-style cream cheese 2 / 3 cup Greek yogurt
Instructions :
1 . Preheat oven to 400˚F . Heat oil in large skillet set over medium heat ; cook spinach for about 3 minutes or until wilted . Let cool completely . Squeeze out excess moisture and chop finely .
2 . Combine Mozzarella , Parmesan and Asiago cheese ; reserve 1 / 4 cup and set aside . Using electric mixer , beat cream cheese until light and fluffy . Add yogurt , lemon zest , lemon juice , garlic , salt , pepper , cayenne ( if desired ), and remaining cheese mixture ; beat until blended . Stir in spinach and artichokes .
3 . Scrape into greased 4-cup baking dish . Sprinkle with reserved cheese mixture . Place on baking sheet ; bake for about 15 minutes or until heated through and top is golden brown and melted . Serve warm with Crunchmaster ® crackers .
Serves : 4 to 6
1 tsp lemon zest 1 tbsp lemon juice 2 cloves garlic , minced 1 / 4 tsp each salt and pepper Pinch cayenne pepper ( optional ) 2 jar ( 6 oz ) artichoke hearts , well drained and finely chopped 1 pkg ( 4.5 oz ) Crunchmaster ®
Original Multi-Seed Crackers
Tip : For make-ahead , assemble dip , then cover and refrigerate . Bake just before serving and serve warm with Crunchmaster ® crackers .