1 (8-ounce) package reduced fat cream cheese, softened
3/4 cup plain, nonfat Greek yogurt
2 cloves garlic, minced
1/4 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon onion powder
1 (14-ounce) can artichoke hearts,
drained and chopped
1 (10-ounce) package frozen chopped spinach, thawed and squeezed to drain of excess liquid
1 1/4 cups mozzarella shredded cheese, divided
1/2 cup freshly grated Parmesan cheese
1 (4-ounce) can mild diced green chilies,
1/4 teaspoon red pepper flakes
- Heat oven to 400°F.
- In a large bowl, stir together the softened
cream cheese, yogurt, garlic, salt, pepper,
red pepper flakes, and onion powder until
combined. Add the artichoke hearts,
spinach, 1 cup of the mozzarella cheese,
and green chilies and stir well.
- Transfer the dip mixture into a 1 1/2-2
quart baking dish and sprinkle with the
Parmesan cheese and remaining 1/4 cup
of mozzarella cheese.
- Bake for 25-30 minutes, until hot and
bubbly. Serve with chips, crackers, chunks
of crusty bread, or veggies.