Hot Spinach and Artichoke Dip

Great for parties and tailgates, served with raw vegetables such as sliced red peppers, carrot sticks, celery, or whole grain crackers. This is also great when spread on small slices of whole-grain bread and broiled.

Makes: 12 servings (serving size ¼ cup)

½ cup light mayonnaise
½ cup fat-free plain yogurt (regular or Greek yogurt)
½ cup grated Parmesan cheese, divided
1 cup (4oz) shredded part-skim mozzarella cheese, divided
2 teaspoons dried or 3 tablespoons fresh minced onion
3 garlic cloves, crushed
½ teaspoon dried basil
⅛ teaspoon ground black pepper
1 package (10 ounces) frozen chopped spinach, thawed, drained, and squeezed
1 can (14 ounces) artichoke hearts, drained, rinsed, and coarsely chopped

Preheat oven to 350º. Mix together mayonnaise, yogurt, ¼ cup Parmesan cheese, ½ cup mozzarella, onion, garlic, basil, and pepper. Add spinach and artichoke hearts. Mix until blended. Spread evenly in a pie plate or similar sized glass baking dish that has been sprayed with nonstick cooking spray. Sprinkle remaining mozzarella and Parmesan cheeses on top. Bake for 25 minutes, or until heated through.

Nutrition Information: Calories 97; Fat 5.5 g; Cholesterol 19 mg; Sodium 257 mg; Carbohydrate 4.5 g; Fiber 2g; Protein 5g. One serving is equivalent to: 1 Vegetable and 1 medium fat Protein