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Warm Spinach and Artichoke Dip

This light take on a classic dip is lower in fat, but not in flavor!

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Serves: 4 to 6


1 tbsp olive oil

1 pkg (5 oz) spinach

1/3 cup shredded mozzarella cheese

1/3 cup grated Parmesan cheese

1/3 cup grated Asiago cheese

8 oz reduced-fat plain brick-style cream cheese

2/3 cup Greek yogurt

1 tsp lemon zest

1 tbsp lemon juice

2 cloves garlic, minced

1/4 tsp each salt and pepper

Pinch cayenne pepper (optional)

2 jars (6 oz) artichoke hearts, well drained and finely chopped

1 pkg (4.5 oz) Crunchmaster® Multi-Seed Crackers


1. Preheat oven to 400˚F. Heat oil in large skillet set over medium heat; cook spinach for about 3 minutes or until wilted. Let cool completely. Squeeze out excess moisture and chop finely.

2. Combine mozzarella, Parmesan and Asiago cheese; reserve 1/4 cup and set aside. Using electric mixer, beat cream cheese until light and fluffy. Add yogurt, lemon zest, lemon juice, garlic, salt, pepper, cayenne (if desired), and remaining cheese mixture; beat until blended. Stir in spinach and artichokes.

3. Scrape into greased 4-cup baking dish. Sprinkle with reserved cheese mixture. Place on baking sheet; bake for about 15 minutes or until heated through and top is golden brown and melted. Serve warm with crackers.

Tip: For make-ahead, assemble dip, then cover and refrigerate. Bake just before serving and serve warm.

Nutrition Facts

Per 1/6 recipe

Calories 370

Fat 23g

Cholesterol 60mg

Sodium 610mg

Carbohydrate 25g

Fiber 7g

Sugars 3g

Protein 15g