Ingredients
- 14 oz canned artichokes, packed in water, drained & chopped
- 10 oz frozen spinach
- ¼ cup chopped onion
- 1 clove minced garlic
- 1/2 cup shredded part-skim mozzarella cheese
- ½ cup Parmigiano Reggiano/Parmesan cheese
- ½ cup 2% Greek Yogurt
- ½ cup reduced fat cream cheese
- ½ tsp pepper
- ½ tsp salt
Directions
Thaw and squeeze spinach, coarsely chop the artichokes, garlic and onion, and finely grate the Parmigiano Reggiano cheese. Mix all ingredients together in a large bowl. Mix well to distribute the cheeses and scoop mixture into slow cooker. Cover and heat on low for 2-3 hours.
Serve with sliced cucumbers and bell peppers to dip.
Makes 15 servings
Serving Size: ¼ cup
Nutrition
| Calories | 99 |
| Fat | 5g |
| Saturated Fat | 3.4g |
| Polyunsaturated Fat | 0.1g |
| Monounsaturated Fat | 0.3g |
| Cholesterol | 18mg |
| Sodium | 330mg |
| Potassium | 56mg |
| Carbohydrate | 4.4g |
| Fiber | 1.5g |
| Sugar | 0.8g |
| Protein | 9g |
Modified from www.skinnytaste.com
