Sunday, December 7, 2008

Spinach Artichoke Dip

this is one of my favorites on game day~this healthy version brought to you courtesy of Sprouts Farmers Market

1 cup nonfat plain yogurt
9 ounces baby spinach leaves
1/2 cup grated parmesan cheese
1/2 cup shredded part-skim mozzarella
2 TB canola mayonnaise
2 cloves crushed garlic
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1 teaspoon hot pepper sauce
1 14 oz can quartered artichokes hearts (drained)
2 TB grated parmesan cheese

Place yogurt in a fine sieve over a medium bowl. Cover and refridgerate. Let drain for an hour.

Preheat oven to 350. Fit a steamer basket in a large pot with 1-2 inches of 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.

Place spinach in food processor, add drained yogurt, 1/2 cup parmesan cheese, mozzarella,mayonnaise,garlic,salt,pepper,and hot sauce.Process until coarsely blended. Add artichoke hearts and pulse until a chunky mixture forms.

Place mixture in a 1 QT baking dish and sprinkle with 2 TB parmesan cheese. Bake until bubbly and lightly browned, about 35 minutes. Enjoy with your favorite crackers or veggies!

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