• 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


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


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