Hot Spinach and Artichoke Dip

Hot Spinach and Artichoke Dip – make ahead then bake when you're ready to serve, no one will know it's light!

Yeah baby! Bring this hot spinach and artichoke dip to your next party, no one will know it’s light! Easy to make ahead then bake when you’re ready to eat.

Sharing this from the archives as I remade this for a party and thought you would like it too! Wishing you all a very happy holiday!

Hot Spinach and Artichoke Dip
Servings: 15 • Serving Size: 1/4 cup • Points +: 2 pts • Smart Points: 2 
Calories: 73 • Fat: 4.5 g • Carb: 3.5 g • Fiber: 1 g • Protein: 5 g • Sugar: 0.6 g
Sodium: 245 g
  • 13.75 oz artichoke hearts packed in water, drained
  • 10 oz frozen spinach, thawed and squeezed
  • 1/4 cup chopped shallots
  • 1 clove garlic
  • 1/2 cup fat free Greek yogurt
  • 1/2 cup light mayonnaise
  • 2/3 cup Parmigiano Reggiano
  • 4 oz shredded part skim mozzarella cheese
  • salt and fresh pepper to taste
  • olive oil spray

Preheat oven to 375°F.

In a small food processor, coarsely chop the artichoke hearts with the garlic and shallots.

Combine all the ingredients in a medium bowl. Place in an oven-proof dish and bake at 375° for 20-25 minutes, until hot and cheese is melted. Serve right away.

Can be made one day in advance and stored in the refrigerator before baking. Makes about 3-3/4 cups.