Spinach-Artichoke Dip

This recipe was featured in the Centre County Gazette‘s Superbowl Recipes feature on Thursday.  My Spinach-Artichoke Dip is a lightened up version of classic spinach-artichoke dip, but you wouldn’t know it based on the taste!

It’s warm and decadent, and is excellent with vegetables, bread, crackers, or over a baked potato.  I love how easy it is to throw together.  Get it on your table for game day!

Photo c/o Clagett Farm CSA 2008 Week 2
C/o Clagett Farm CSA 2008 Week 2

Ingredients

  • 16 oz. package frozen chopped spinach
  • 1 can quartered artichoke hearts
  • 8 oz. package Neufchatel
  • 1 cup part-skim mozzarella
  • 1/2 cup parmesan cheese
  • 6 oz. container plain nonfat Greek yogurt.
  • Garlic powder, salt, pepper, and Italian seasoning to taste

 Directions

  1. Allow spinach to thaw completely in a colander.
  2. Drain artichoke hearts and chop into smaller pieces.
  3. Melt Neufchatel in microwave for 45 seconds.  Stir and allow to cool.
  4. Mix everything together, including spices, with either a sturdy spoon or a hand mixer.
  5. Bake 20-30 minutes at 350 degrees until warmed through, but not dried out.
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