This recipe is a lightened up version of your classic spinach and artichoke dip, and takes all of twenty minutes to make. The red pepper flakes add a nice kick, and the lemon zest a nice tang. You're welcome. I used wonton shells as my 'chip' here, and filled the shells with the dip. You could also make this in any baking dish and serve chips on the side..or spoons. 

Want a fun tip? If you ever see a dip or recipe that calls for sour cream/cream cheese you can almost always sub greek yogurt. Which saves tons of fat, calories, etc, but still gives that creamy texture. 

{Light Spinach & Artichoke Dip}

Serves 4-6

Ingredients:

• 4 cups spinach

• 1 tbs minced shallots

• 1 tsp garlic

• 1/4 tsp red pepper flakes

• Zest from 1/2 lemon

• 6 artichoke hearts

• 3 tbs light sour cream

• 1/2 cup nonfat greek yogurt

• 1/4 cup light mozzarella cheese

• 1/4 cup parmesan cheese

• 12 wonton wrappers

Directions: 

1. Preheat oven to 375. Place wonton wrappers in muffin tin to form a shell. Bake for 5 minutes or until lightly browned (the shells will finish cooking with the dip -- if you don't want to use wonton shells, skip this step).

2. While the wonton shells are baking, or if you are skipping the wonton shells and simply doing the dip in a pan, sauté the garlic, shallots and spinach in a cast iron over medium high heat for about 3-4 minutes, or until the spinach is wilted.

3. Finely chop the artichoke hearts.

4. In a medium sized bowl. combine the artichoke hearts, spinach mixture, cream cheese, greek yogurt, mozzarella, parmesan, red pepper flakes and lemon zest.

5. Remove the wonton shells from the oven and fill with dip.

6. Place filled shells in oven and bake for 8-10 minutes or until the dip is warm throughout and lightly browned on top. ** if you are baking the dip in a pan, without the shells, bake at 350 for 30 minutes until the dip is bubbling and lightly browned on top.