Healthier Hot Spinach and Artichoke Dip

Ingredients:


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


Directions:

  1. Heat oven to 400°F.
  2. 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.
  3. 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.
  4. Bake for 25-30 minutes, until hot and
    bubbly. Serve with chips, crackers, chunks
    of crusty bread, or veggies.

Healthy Recipes: Lemony Carrot Salad

Lemony Carrot Salad

Prep time: 10 minutes

Ingredients

  • 3 tablespoon fresh lemon juice
  • 4 tablespoons extra-virgin olive oil
  • 1 teaspoon grainy mustard
  • 1 tablespoon honey
  • ⅛ teaspoon salt
  • Freshly ground pepper, to taste
  • 1lb carrots, grated on a box grater or food processor
  • 5 radishes, thinly sliced
  • 1½ tablespoons chopped fresh dill
  • ¼ cup chopped scallions
  • ¼ cup chopped parsley

Directions

Whisk lemon juice, oil, mustard, honey, salt and pepper to taste in a medium bowl. Add carrots, radishes, dill, parsley, scallion, raisins and pistachios; toss to coat.

Make Ahead Tip: Cover and refrigerate for up to 2 days. Add carrots and pistachios right before serving.

Prep Tip: Buy pre-shredded carrots for even quicker preparation.