Individual Spinach Artichoke DipsHilary McMullen Photography
Recipe information
Total Time
50 minutes
Yield
5 1/2 cups
Ingredients
1
bag Stacy's® Simply Naked® Pita Chips
2
(14 ounce) cans Artichoke Hearts, drained and chopped
1
(10 ounce) package frozen Spinach, thawed, drained, squeezed dry
1
cup shredded part-skim Mozzarella Cheese
1
/4 cup Parmesan Cheese, grated
1
cup low-fat Greek Yogurt
1
(8 ounce) less-fat Cream cheese, softened cubed
1
(8 ounce) fat-free Cream Cheese, softened cubed
4
cloves Garlic, minced (1 tablespoon)
1
/2 teaspoon crushed Red Pepper flakes
1
/2 teaspoon ground Black Pepper
1
/2 Red Bell Pepper, diced
Need to make a substitution?
Preparation
Preheat oven to 350°F. Set aside half of the mozzarella and parmesan cheeses. In a large bowl, stir together all remaining ingredients, except for the red bell pepper and Stacy's® Simply Naked® Pita Chips. Spoon mixture into non-stick sprayed 1–1/2 quart baking dish. Bake for 20–30 minutes until bubbly. Transfer to individual serving cups of your choice with 1 or 2 Stacy's® Simply Naked® Pita Chips dipped slightly in.