Skinny-ish Spinach & Artichoke Dip

Everyone wants "Skinny" something these days and I did the best I could to turn Spinach and Artichoke Dip into Skinny Spinach and Artichoke Dip. I think I made it half way, I mean it's still gotta taste good, and this dip tastes delicious. So, I'm calling it Skinny-ish. My middle school and high school days inspired this recipe. Back when my friends and I were California Pizza Kitchen's "CPK" most frequent customers. An order of spinach and artichoke dip to start and a half order of the buffalo chicken salad, please. This dip is one that your guests will ask the recipe for, so I encourage you to make this for you next dinner party, pumpkin party, or The Mindy Project get together. Oh and for the upcoming World Series, too! (Go Giants!!)

Skinny-ish Spinach & Artichoke Dip

Time: 30 Minutes / Serving Size: 6-10

Ingredients:

• 3/4 Lb. Frozen Spinach, Thawed and Drained
• 12 Oz. Frozen Artichoke Hearts, Thawed and Drained
• 3 Garlic Cloves
• 2 Tbsp Olive Oil
• 8 Oz. Light Cream Cheese 
• 1 Cup Fat Free Greek Yogurt
• 1 Tsp Salt
• 1 Tsp Granulated Garlic
• 1/4 Tsp Red Pepper Flakes
• 1/2 Tsp Pepper
• 1/2 Cup Parmesan Cheese, plus more for garnish

Directions:

Turn the broiler on high.

Mince the garlic.

Heat a large non-stick pan over medium heat and pour in the olive oil. Add in garlic and cook for 2 minutes.

Add in spinach and artichoke hearts to the pan, stirring frequently. Cook for 4 minutes.

Slice the cream cheese into squares and add into pan. Add in Greek yogurt. Stir until melted altogether.

Add in salt, granulated garlic, pepper and red pepper flakes. Stir together.

Add in parmesan cheese and stir until melted.

Once all mixed together, place in an oven safe serving bowl. Set on top of small baking sheet. Top with parmesan cheese.

Put in oven and broil until bubbly and lightly browned, about 5-8 minutes.

Serve!