Ingredients
- 8 ounces (1 block) reduced-fat cream cheese, softened
- 1/2 cup non-fat plain Greek yogurt
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup shredded reduced-fat mozzarella
- 2 tablespoons milk (any kind)
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 8 ounces sliced mushrooms (white button or baby bella)
- 1 small shallot, minced
- 2 cloves garlic, minced
- 9-10 ounces frozen chopped spinach, thawed and squeezed of excess water
- 1 (14 ounce) can artichoke hearts, drained, rinsed, and chopped
Instructions
1. Prep and Sauté
- Preheat oven to 375°F (190°C) and lightly grease a medium-sized baking dish.
- Heat olive oil in a large skillet over medium heat.
- Add mushrooms and shallot. Cook for about 5 minutes, or until softened and lightly browned.
- Stir in the garlic and cook for an additional minute until fragrant.
2. Make the Creamy Base
- In a large bowl, combine the softened cream cheese, Greek yogurt, Parmesan cheese, milk, seasoned salt, and black pepper. Whisk until smooth and creamy.
3. Combine Ingredients
- Add the sautéed mushroom mixture, drained spinach, and chopped artichoke hearts to the cream cheese mixture. Stir until well combined.
4. Bake
- Pour the dip into the prepared baking dish.
- Sprinkle with the shredded mozzarella cheese.
- Bake for 20-25 minutes, or until the dip is hot, bubbly, and the cheese is melted and lightly golden.
5. Serve
- Let the dip cool for a few minutes.
- Serve with your favorite dippers like tortilla chips, whole-wheat crackers, pita bread, or fresh vegetable sticks.
Tips
Make it Vegan: Swap out the dairy for vegan alternatives like vegan cream cheese, vegan yogurt, and your favorite vegan cheese.
Spice it Up: Add a pinch of red pepper flakes for a little heat.
Fresh vs. Frozen Spinach: You can use fresh spinach if you prefer. Wilt it in the pan with the mushrooms. About 10 ounces of fresh spinach is equivalent to frozen.
Adjust the consistency: If the dip is too thick, add a splash more milk.
