HOLIDAY HACKS WITH FABLIFE HOST LAUREN MAKK
Interior Designer and TV Host Lauren Makk shares some of her simple hacks to make the holidays a little less hectic!
Related links: Tips On TV
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.
Per 1/6 recipe