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  • Joyce Kelch

    skinny hot spinach artichoke dip, other skinny recipes as well

  • Jen Gentry

    Skinny Spinach Dip! Hot Spinach and Artichoke Dip Bring this hot spinach and artichoke dip to your next football party, no one will know it's light! Football season is here! I usually like to make my Skinny Buffalo Wings, along with one of my many meatball recipes such as Swedish Meatballs, Southwest Turkey Meatballs, or Asian Turkey Meatballs. I also have tons of fabulous Skinny Dip options for your to bring to your next football party! This is easy to prepare ahead of time, then throw it in the oven when you are ready to eat. I served this with Pretzel Crisps, but baked chips would also be great. Hot Spinach and Artichoke Dip Gina's Weight Watcher Recipes Servings: 15 • Serving Size: 1/4 cup • Old Points: 2 pts • Points+: 2 pts Calories: 73.3 • Fat: 4.4 g • Carb: 3.4 g • Fiber: 0.9 g • Protein: 5.2 g • Sugar: 0.6 g Sodium: 244.7 g Ingredients: 13.75 oz artichoke hearts packed in water, drained 10 oz frozen spinach, thawed and squeezed 1/4 cup chopped shallots 1 clove garlic 1/2 cup fat free Greek yogurt 1/2 cup light mayonnaise 2/3 cup Parmigiano Reggiano 4 oz shredded part skim mozzarella cheese salt and fresh pepper to taste olive oil spray Directions: Preheat oven to 375°. In a small food processor, coarsely chop the artichoke hearts with the garlic and shallots. Combine all the ingredients in a medium bowl. Place in an oven-proof dish and bake at 375° for 20-25 minutes, until hot and cheese is melted. Serve right away.

  • Iveta Buonacuore

    Hot spinach artichoke dip. Uses greek yogurt!

  • Leslie Moyer

    "skinny girl" spinach & artichoke dip Hot Spinach and Artichoke Dip Gina's Weight Watcher Recipes Servings: 15 • Serving Size: 1/4 cup • Old Points: 2 pts • Points+: 2 pts Calories: 73.3 • Fat: 4.4 g • Carb: 3.4 g • Fiber: 0.9 g • Protein: 5.2 g • Sugar: 0.6 g Sodium: 244.7 g Ingredients: 13.75 oz artichoke hearts packed in water, drained 10 oz frozen spinach, thawed and squeezed 1/4 cup chopped shallots 1 clove garlic 1/2 cup fat free Greek yogurt 1/2 cup light mayonnaise 2/3 cup Parmigiano Reggiano 4 oz shredded part skim mozzarella cheese salt and fresh pepper to taste olive oil spray Directions: Preheat oven to 375°. In a small food processor, coarsely chop the artichoke hearts with the garlic and shallots. Combine all the ingredients in a medium bowl. Place in an oven-proof dish and bake at 375° for 20-25 minutes, until hot and cheese is melted. Serve right away. Can be made one day in advance and stored in the refrigerator before baking. Makes about 3 3/4 cups.

  • Pauline Huynh

    Hot spinach artichoke dip. At only 2 WW points plus for 1/4 c., this is super healthy and yummy!

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Hot spinach dip with only 3 weight watchers points... ahhh.

Hot Spinach Dip - only 3 Weight Watcher pts!

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