— Healthier Spinach Artichoke Dip
8 – 10 ounces fresh spinach
6 ounces (3/4 block) 1/3-less-fat cream cheese, softened
6 ounces (3/4 block) fat-free cream cheese, softened
1/2 cup plain non-fat yogurt
1 1/2 cups part-skim mozzarella, shredded
1 (14-ounce) can artichoke hearts, drained and chopped
1/4 cup green olives, minced (optional)
3 garlic cloves, crushed (not minced)
6 tablespoons shredded parmesan cheese, divided
1/4 teaspoon freshly ground black pepper
Preheat oven to 350°F.
Tear or cut spinach into bite-size pieces, removing thick stems. Rinse in a colander, leaving a little water on the leaves. In a large nonstick skillet or Dutch oven, sauté the spinach over medium heat very briefly until wilted. Drain in the colander, pushing a little of the extra water out.
With a potato masher, combine the cream cheeses in a large mixing bowl. Add yogurt and mash more. Add spinach, mozzarella, artichokes, green olives, garlic, pepper, and 2 tablespoons of the parmesan. Stir until the ingredients are thoroughly combined.
Pour mixture into a 1 1/2 quart baking dish. Sprinkle remaining 1/4 cup of Parmesan on top. Bake 30 minutes, or until parmesan is melted and dip is bubbly. Remove from oven and let cool for a minute or two. Serve with baked tortilla chips.