What makes a dip healthy can depend on what you serve it with, this spinach and artichoke dip goes great with sliced sweet peppers, broccoli and zucchini.
1 – 8 oz. package Clearly Organic Cream Cheese, softened
3/4 cup plain nonfat Greek yogurt
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon Clearly Organic Ground Pepper
1 teaspoon Clearly Organic Onion Powder
1 – 14 oz. can quartered artichoke hearts, drained and chopped
1 – 10 oz. package frozen chopped spinach, thawed and drained
3/4 cup shredded mozzarella cheese
2 Tablespoons shredded Parmesan cheese
6 grape tomatoes, quartered, for garnish on top
Preheat oven to 400 degrees. In a large mixing bowl stir together softened cream cheese, yogurt, garlic, salt, pepper and onion powder. It also works well to use an electric hand mixer to evenly distribute ingredients. Then using a spatula to stir, add artichoke hearts, well drained spinach and mozzarella cheese. Add contents to a small baking dish. About 1 1/2 quart. Top with Parmesan cheese and sliced grape tomatoes. Bake until cheese is browned and sides are bubbly. 20-25 minutes.