Fresh Spinach-Artichoke Baked Dip
 Fresh
Spinach–Artichoke Baked DipOctober, 2006 Makes about 3 cups / For added decadence, sprinkle another 1/2 cup grated mozzarella cheese on top before baking. Serving tip: Accompany with whole-grain crackers and vegetable crudités. 1 cup nonfat plain yogurt 9 ounces baby spinach leaves 1/2 cup grated Parmesan cheese 1/2 cup shredded part-skim mozzarella 2 tablespoons canola mayonnaise 2 cloves garlic, crushed 1/2 teaspoon freshly ground black pepper 1/2 teaspoon kosher salt 1 teaspoon hot pepper sauce, or more to taste 1 14-ounce can quartered artichoke hearts, drained 2 tablespoons grated Parmesan cheese 1. Place yogurt in a fine sieve over a medium bowl. Cover and refrigerate. Let drain for 1 hour. 2. Preheat oven to 350°. Fit a steamer basket in a large pot with 1–2 inches water and add spinach. Bring to a boil and steam spinach until lightly wilted. Transfer to a colander and let cool. Wring out excess water. 3. Place spinach in a food processor. Add drained yogurt, 1/2 cup Parmesan cheese, mozzarella, mayonnaise, garlic, pepper, salt, and hot sauce. Process until coarsely blended. Add artichoke hearts and pulse until a chunky mixture forms. 4. Place mixture in a 1-quart baking dish and sprinkle with 2 tablespoons Parmesan cheese. Bake until bubbly and lightly browned, about 35 minutes. PER SERVING (1/4 cup): 81 cal, 43% fat cal, 4g fat, 2g sat fat, 8mg chol, 6g protein, 7g carb, 2g fiber, 325mg sodium |
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