Spinach And Artichoke Dip

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.

Serves eight.

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