Serves 12 to 14 (as an appetizer)
1 tablespoon canola oil
1 medium onion, finely chopped
4 cloves garlic, finely chopped
1 (10-ounce) package frozen spinach, thawed and drained (or substitute fresh spinach)
1 (14-ounce) can artichoke hearts, drained and rinsed
2 tablespoons reduced-fat mayonnaise
4 ounces low-fat cream cheese
½ cup nonfat plain Greek yogurt
¼ teaspoon ground pepper
½ cup part-skim shredded mozzarella cheese
1 cup finely shredded Parmesan cheese, divided
Preheat the oven to 375°F. Add canola oil to a sauté pan over medium heat. Add chopped onions and cook, stirring occasionally, about 3 to 4 minutes or until translucent and beginning to caramelize. Add garlic and cook an additional 2 to 3 minutes. (If using fresh spinach, add it to the pan, cook 2 to 3 minutes until wilted.) Remove from heat and let cool.
In the bowl of a food processor, combine thawed spinach, artichoke hearts, mayonnaise, cream cheese, Greek yogurt, pepper, mozzarella cheese, and ½ cup of the Parmesan cheese. Pulse the mixture a few times. Add cooled onions and garlic to the mixture and pulse until mixture reaches desired consistency (use short pulses for a chunkier dip and process longer for a smoother dip).
Transfer mixture to a baking dish such as an 8-inch pie plate or a 9-inch baking dish. Sprinkle remaining half cup of Parmesan cheese over the top and bake for 15 to 20 minutes until golden brown and bubbly. Serve with tortilla or pita chips, crostini, fresh vegetables, and/or multi-seed crackers.
Recipe created by Amber Pankonin, Registered Dietitian, StirList, Lincoln, Nebraska