Warm Spinach and Artichoke Dip
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Ingredients
- Crackers
- 1 pkg. Crunchmaster® Original Multi-Seed Crackers
- Oils & Vinegars
- 1 tbsp. olive oil
- Produce
- 1 pkg. (5 oz.) spinach
- 1 tsp. lemon zest
- 1 tbsp. lemon juice
- 2 cloves garlic, minced
- 2 jars (6 oz) artichoke hearts, well drained and finely chopped
- Dairy
- 1/3 cup shredded mozzarella cheese
- 1/3 cup grated Parmesan cheese
- 1/3 cup grated Asiago cheese
- 8 oz. reduced-fat plain brick-style cream cheese
- Baking & Spices
- 1/4 tsp. each salt and pepper
- Pinch cayenne pepper (optional)
- Refrigerated
- 2/3 cup greek yogurt
Directions
Preheat oven to 400˚F. Heat oil in large skillet set over medium heat; cook spinach for about 3 minutes or until wilted. Let cool completely. Squeeze out excess moisture and chop finely.
Combine mozzarella, Parmesan and Asiago cheese; reserve 1/4 cup and set aside. Using electric mixer, beat cream cheese until light and fluffy. Add yogurt, lemon zest, lemon juice, garlic, salt, pepper, cayenne (if desired), and remaining cheese mixture; beat until blended. Stir in spinach and artichokes.
Scrape into greased 4-cup baking dish. Sprinkle with reserved cheese mixture. Place on baking sheet; bake for about 15 minutes or until heated through and top is golden brown and melted. Serve warm with crackers.
Tip: For make-ahead, assemble dip, then cover and refrigerate. Bake just before serving & serve warm.