Hot Spinach & Artichoke Dip - Chicago News and Weather | FOX 32 News

A hot dip always feels like a treat as part of the holiday appetizer line up. We took a favorite and used lighter ingredients that perform like the traditional full fat versions, but sneak out a few calories and fat grams. This is a simple yet elegant dish – who knew spinach and artichokes could be so decadent?

Hot Spinach & Artichoke Dip

Active Time: 15 minutes
Total Time: 40 minutes
Amount: 6 servings

Ingredients:
1 cup wild harvest® Organic Plain Yogurt
4 ounces 1/3 less fat neufchâtel cream cheese, softened
2 cups wild harvest® Organic Frozen Cut Leaf Spinach, large stems removed, thawed, drained well
1 (14 ounce) can artichoke hearts, drained, chopped
½ cup chopped wild harvest® Organic Green Onions
½ cup shredded Parmesan cheese
- dash wild harvest® Organic Cayenne Pepper
- wild harvest® Organic Parmesan Garlic Pita Chips

Directions:

1. In large mixing bowl, combine all ingredients except pita chips. Using an electric mixer, mix on medium speed until well combined.
2. Transfer to a greased 1-quart baking dish.
3. Bake, uncovered, in a preheated 375°F oven 20-25 minutes or until lightly browned on top and bubbly.
4. Remove from oven and serve with pita chips.

Nutritional Information: (does not include pita chips) Serving Size 1/6 of recipe; Calories 140; Total Fat 6g; Saturated Fat 4g; Cholesterol 20mg; Sodium 370mg; Carbohydrates 11g; Fiber 2g; Protein 8g

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