Individual Spinach Artichoke Dips

Name: Individual Spinach Artichoke Dips
Cook time: 20 minutes
Total time: 50 minutes
Yield: 5 1/2 cups
Ingredients: 1 bag Stacy's® Simply Naked® Pita Chips; 2 (14 ounce) cans Artichoke Hearts, drained and chopped; 1 (10 ounce) package frozen Spinach, thawed, drained, squeezed dry; 1 cup shredded part-skim Mozzarella Cheese; 1/4 cup Parmesan Cheese, grated; 1 cup low-fat Greek Yogurt; 1 (8 ounce) less-fat Cream cheese, softened cubed; 1 (8 ounce) fat-free Cream Cheese, softened cubed; 4 cloves Garlic, minced (1 tablespoon); 1/2 teaspoon crushed Red Pepper flakes; 1/2 teaspoon ground Black Pepper; 1/2 Red Bell Pepper, diced

July 27, 2015

Image may contain Food Bread Sandwich and Cracker

Individual Spinach Artichoke DipsHilary McMullen Photography

Recipe information

Total Time
50 minutes
Yield
5 1/2 cups

Ingredients

1 bag Stacy's® Simply Naked® Pita Chips

2 (14 ounce) cans Artichoke Hearts, drained and chopped

1 (10 ounce) package frozen Spinach, thawed, drained, squeezed dry

1 cup shredded part-skim Mozzarella Cheese

1/4 cup Parmesan Cheese, grated

1 cup low-fat Greek Yogurt

1 (8 ounce) less-fat Cream cheese, softened cubed

1 (8 ounce) fat-free Cream Cheese, softened cubed

4 cloves Garlic, minced (1 tablespoon)

1/2 teaspoon crushed Red Pepper flakes

1/2 teaspoon ground Black Pepper

1/2 Red Bell Pepper, diced

Preparation

Preheat oven to 350°F. Set aside half of the mozzarella and parmesan cheeses. In a large bowl, stir together all remaining ingredients, except for the red bell pepper and Stacy's® Simply Naked® Pita Chips. Spoon mixture into non-stick sprayed 1–1/2 quart baking dish. Bake for 20–30 minutes until bubbly. Transfer to individual serving cups of your choice with 1 or 2 Stacy's® Simply Naked® Pita Chips dipped slightly in.

TagsDip Artichoke Vegetable Spinach Leafy Greens Mozzarella Cheese Dairy Yogurt Cream Cheese Starter Nut Free Vegetarian Broil

Recipe notes

Feta and Sun-Dried Tomato Dip

Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.

Creamy Fondue Beans

All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.

Asparagus and Marinated Artichoke Galette

A halfway-homemade pastry to wow anyone.

Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic

Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Spaghetti With Cabbage, Pancetta, and Calabrian Chile

Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.

Oven-Fried Shrimp

Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.