Warm Spinach And Artichoke Dip

• Course Side Dish
• Cuisine American

Prep time

Cook time

Servings

Ingredients

• Crackers
• 1 pkg Crunchmaster® Original Multi-Seed Crackers
• Oils & Vinegars
• 1 tbsp olive oil
• Produce
• 1 pkg. (5 oz. Spinach
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 2 cloves garlic, minced
• 2 jars (6 oz) artichoke hearts, well drained and finely chopped
• 1 pkg. Crunchmaster® Original Multi-Seed Crackers Oils & Vinegars 1 tbsp. olive oil Produce 1 pkg. (5 oz.) spinach 1 tsp. lemon zest 1 tbsp. lemon juice 2 cloves garlic, minced 2 jars (6 oz) artichoke hearts, well drained and finely chopped Dairy
• 1/3 cup shredded mozzarella cheese
• 1/3 cup Grated Parmesan Cheese
• 1/3 cup grated Asiago cheese
• 8 oz reduced-fat plain brick-style cream cheese
• Baking & Spices
• 1/4 tsp each salt and pepper
• Pinch cayenne pepper (optional)
• Refrigerated
• 2/3 cup Greek Yogurt

Instructions

1. Preheat oven to 400˚F. Heat oil in large skillet set over medium heat; cook spinach for about 3 minutes or until wilted. Let cool completely. Squeeze out excess moisture and chop finely.
2. Combine mozzarella, Parmesan and Asiago cheese; reserve 1/4 cup and set aside. Using electric mixer, beat cream cheese until light and fluffy. Add yogurt, lemon zest, lemon juice, garlic, salt, pepper, cayenne (if desired), and remaining cheese mixture; beat until blended. Stir in spinach and artichokes.
3. Scrape into greased 4-cup baking dish. Sprinkle with reserved cheese mixture. Place on baking sheet; bake for about 15 minutes or until heated through and top is golden brown and melted. Serve warm with crackers.