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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 15
Ingredients Method

Ingredients
  

  • 1/2 tsp olive oil
  • 1 shallot minced
  • 2 cloves garlic minced
  • 10 oz. frozen spinach
  • 1-14 oz. can of artichoke hearts drained & chopped
  • 3 Tbsp fresh basil chopped
  • 8 oz. Neufchatel 1/3 less fat cream cheese
  • 1/2 cup of reduced fat mozzarella shredded
  • 1/8 tsp cayenne pepper
  • 6 oz. Greek yogurt
  • 1/4 cup Parmigiano-Reggiano shredded
  • 1/4 cup low-sodium chicken stock
  • 1/4 tsp salt
Topping
  • 3 Tbsp panko breadcrumbs
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1/4 tsp canola oil

Method
 

  1. In a small skillet, heat olive oil over medium heat. When hot, add shallots. Saute for 2 minutes. Add garlic and cook for 1 more minute, stirring often.
  2. In a large bowl combine the remaining ingredients and the shallot/garlic mixture. Mix well to combine.
  3. Spray three ramekins with Pam and spoon equal portions of spinach artichoke dip in each one.
  4. In a small bowl, combine breadcrumbs, spices and oil. Stir to combine. Sprinkle equal portions of topping on each.
  5. Preheat oven to 350 degrees. Bake for 30-35 minutes until hot and bubbly and the top is golden brown. Serve with baked pita chips.