1 ounce (1 serving) whole-grain crackers, crushed
¼ teaspoon garlic powder
¼ teaspoon onion powder
2 tablespoons grated parmesan cheese
6 ounces plain nonfat Greek yogurt
4 ounces low-fat cream cheese (Neufchatel)
1 teaspoon lemon zest
2 teaspoons minced fresh oregano
2 teaspoons minced fresh mint
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon olive oil
1 small yellow onion, diced
1 clove garlic, minced
1 package (5 ounces) fresh baby spinach
1 can (14 ounces) artichoke hearts, lightly chopped
Heat the oven to 400 degrees. Coat a small casserole or gratin dish with cooking spray.
In a small bowl, combine the cracker crumbs, garlic powder, onion powder and parmesan. Set aside.
In a food processor, combine the yogurt, cream cheese, lemon zest, oregano, mint, salt and pepper. Pulse until smooth.
In a large skillet over medium-high, heat the oil. Add the onion and garlic and saute until soft, about 5 minutes. Add the spinach and cook until soft and any liquid has evaporated, about another 5 minutes. Remove from the heat and stir in the artichokes and the yogurt mixture. Spoon into the prepared dish.
Sprinkle the cracker crumb mixture over the dip and bake 10-15 minutes, or until hot. Serve warm.
Nutrition values per serving: 120 calories. 5 g fat (2 g saturated), 14 g carbohydrates, 3 g fiber, 6 g protein, 10 mg cholesterol, 560 mg sodium.
Alison Ladman for The Associated Press