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, drained 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.
30 wood skewers 30 baby mozzarella balls 30 basil leaves 10–15 cherry tomatoes 10 whole artichoke hearts, halved 20 large green olives, pitted (you can get flavored if you’d like) 30 large black olive or large kalamata olives 10 cherry peppers, halved Fresh rosemary sprigs for garnish
Line up all your ingredients so you’re ready to assemble antipasto skewers.
To each skewer add mozzarella ball and basil leaf. From there mix and match the rest of the ingredients! Hint: have fun with this, make each of your skewers a little different!
Get a round serving platter and place assembled skewers in the shape of a wreath. Depending on the size of your platter you may need to do a double layer of skewers. Than stick pieces of fresh rosemary in random places underneath the skewers to make it look like a Christmas wreath.
Store in refrigerator until ready to serve. (Can be made one day ahead of time)