Baked Spinach Artichoke Dip

• 10 oz
  Frozen Spinach

  Tip

  One 10-oz box, or most of a 12-oz bag.

• 1 can
  Canned Artichoke Hearts

  Tip

  Packed in water or brine, not oil. Oil-packed hearts make the dip greasy.

• 3 cloves1 tbsp
  Garlicor 1 tbsp Garlic-Infused Olive Oil

  Garlic-Infused Olive Oilor 3 cloves Garlic

  Swap Garlic

  GarlicGarlic-Infused Olive Oil
• 8 oz
  Light Cream Cheeseor 8 oz Cream Cheese

  Cream Cheeseor 8 oz Light Cream Cheese

  Swap Light Cream Cheese

  Light Cream CheeseCream Cheese

  Tip

  Sold as Neufchatel or 1/3 less fat cream cheese. They are the same cheese.

• 1 cup
  Lowfat Greek Yogurtor 1 cup Whole Milk Greek Yogurt

  Whole Milk Greek Yogurtor 1 cup Lowfat Greek Yogurt

  Swap Lowfat Greek Yogurt

  Lowfat Greek YogurtWhole Milk Greek Yogurt
• 1 cup
  Parmesan Cheese
• ½ cup
  Part-Skim Mozzarella
• Black Pepper
• Optional
• ¼ tsp
  Red Pepper Flakes

Steps

1. Preheat the oven to 375F.

   ~10m

2. Microwave the 10 oz Spinach in an 8x8 glass or ceramic baking dish until fully thawed.

   ~4m

3. Squeeze the Spinach in a clean kitchen towel until no more liquid drips out.

   ~1m

4. Drain the 1 can Canned Artichoke Hearts and pat them dry with the towel.

   ~1m

5. Roughly chop the Canned Artichoke Hearts into bite-size pieces.

   ~2m

6. Mince the 3 cloves Garlic.

   ~1m

7. Mince the 1 T Garlic-Infused Olive Oil.

   ~1m

8. Microwave the 8 oz Light Cream Cheese in the empty baking dish until soft.

   ~1m

9. Microwave the 8 oz Cream Cheese in the empty baking dish until soft.

   ~1m

10. Beat the 1 C Greek Yogurt and Garlic into the Light Cream Cheese with a fork until completely smooth.

    ~1m

11. Beat the 1 C Whole Milk Greek Yogurt and Garlic into the Light Cream Cheese with a fork until completely smooth.

    ~1m

12. Beat the 1 C Greek Yogurt and Garlic into the Cream Cheese with a fork until completely smooth.

    ~1m

13. Beat the 1 C Whole Milk Greek Yogurt and Garlic into the Cream Cheese with a fork until completely smooth.

    ~1m

14. Beat the 1 C Greek Yogurt and Garlic-Infused Olive Oil into the Light Cream Cheese with a fork until completely smooth.

    ~1m

15. Beat the 1 C Whole Milk Greek Yogurt and Garlic-Infused Olive Oil into the Light Cream Cheese with a fork until completely smooth.

    ~1m

16. Beat the 1 C Greek Yogurt and Garlic-Infused Olive Oil into the Cream Cheese with a fork until completely smooth.

    ~1m

17. Beat the 1 C Whole Milk Greek Yogurt and Garlic-Infused Olive Oil into the Cream Cheese with a fork until completely smooth.

    ~1m

18. Fold in the Canned Artichoke Hearts, Spinach, 1 C Parmesan Cheese, half of the ½ C Mozzarella, ½ tsp Black Pepper until evenly mixed.

    ~1m

19. Smooth the top and sprinkle the rest of the Mozzarella over it.

    ~1m

20. Bake uncovered until the edges bubble and the cheese on top is lightly browned.

    ~25m

21. Rest the dip.

    ~5m