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| Baked Veggie Dip
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| Servings: 36 Category: Appetizer |
(651 ratings) |
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Nutrition
Information:
Calories:
24
Protein:
3g
Carbs:
2 g
Fat:
1 g
Saturated Fat:
0 g
Sodium:
191 mg
Fiber:
0 g
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Ingredients - 1 can (8.5 oz) artichoke hearts packed in water, drained
- 1 10 ounce package frozen, chopped spinach, thawed and drained
- 1 cup chopped mushrooms or 1 cup shredded carrots
- 2 green onions, chopped
- 2 garlic cloves, minced
- Salt and pepper to taste
- 8 ounces fat-free cream cheese
- ½ cup fat free Greek yogurt
- 1 cup grated parmesan cheese
Instructions - Preheat oven to 375. Mix all ingredients, reserving ¼ cup parmesan.
- Spoon into a 2 quart baking dish and sprinkle with remaining parmesan.
- Bake 35 minutes or until lightly browned. Serve hot with toasted baguettes or 100% whole wheat crackers.
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