No-Guilt Spinach and Artichoke Dip

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No-Guilt Spinach and Artichoke Dip
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Prep Time 15 minutes Cook Time 30 minutes

My favorite party food is a dip.  A spinach and arichoke dip, to be exact.  I love this dip so much that I had to create a lighter version of the original.  Greek yogurt is a great substitute for sour cream and I use it at every opportunity that arises.  I top my spicy enchiladas and chilaquies with a dollop of plain Greek yogurt and the flavor is just as delicious. The cool yogurt tames the spice of the dish and I'm saving precious calories as well.  For this tasty dip, I tried the same subsitution.  Top it with your favorite low-fat cheese and your guests won't notice the difference in flavor!

What you'll need

  • 10-ounce bag fresh spinach, rinsed (or thawed 12-ounce bag of frozen spinach)
  • 12 ounces low fat cream cheese, room temperature
  • ½ cup plain Greek yogurt
  • 1 ½ cup part-skim mozzarella, shredded
  • 1 can (14 oz.) artichoke hearts, drained and roughly chopped
  • ¼ teaspoon fresh ground pepper
  • 1 cup Cotija cheese, crumbled, divided
  • baked tortillas chips

How to make it

  1. Preheat oven to 350° F

  2. In a large skillet over low heat, sauté spinach until darkened in color and softened.  Drain any extra water in a colander, squeezing to remove as much water as possible.

  3. In a large mixing bowl, combine cream cheese and Greek yogurt, mixing with a wooden spoon until combined.  Add spinach,  artichokes, mozzarella, pepper  and 2 tablespoons crumbled Cotija cheese.  Continue stirring until all ingredients are combined.

  4. Pour mixture into 2-quart baking dish.  Sprinkle remaining Cotija cheese on top.  Bake for 25-30 minutes until the mixture begins to bubble.  Remove and let rest for 10 minutes.  Serve with your favorite tortilla chips.
     

    Read more of Ericka's blog at Nibbles and Feasts!
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