Baked dips are perfect on chilly nights

FALLBROOK – Entertaining during the holidays includes presenting guests with some fun food and drink. On chilly winter nights, baked dips seem to taste especially good.

The following two recipes for Spinach Artichoke Dip and Skinny Buffalo Chicken Dip are from nutrition specialist LaChell Miller (MS, RD, CC) and are provided courtesy of the American Dairy Association-North East.

Spinach Artichoke Dip

Ingredients:

4 ounces Neufchatel cream cheese

1/2 cup non-fat Greek Yogurt

1/4 cup Parmesan-Reggiano cheese

1/2 cup shredded reduced fat mozzarella cheese, split

1 teaspoon garlic powder

Salt and pepper, to taste

10 ounces frozen spinach, thawed and drained

10-ounce jar artichokes, packed in water and drained

Preparation:

Preheat oven to 350F. Lightly coat cast iron skillet or baking dish with olive oil cooking spray.

In a bowl, combine cream cheese, yogurt, parmesan cheese, 1/4 cup mozzarella cheese, seasonings, drained spinach, and artichokes.

Place mixture in prepared pan and top with remaining 1/4 cup mozzarella cheese. Bake for about 20 – 30 minutes. Serve hot.

Skinny Buffalo Chicken Dip

Ingredients:

1 pound rotisserie chicken breast

4 ounces Neufchatel cream cheese, softened

1 cup reduced fat sour cream (or use non-fat Greek yogurt)

1/2 cup crumbled reduced fat blue cheese

1 cup shredded part skim mozzarella

1/2 cup hot sauce

Toppings:

1/4 cup reduced fat cheddar cheese

1/4 cup sliced olives

1 stalk scallions, sliced

Preparation:

Preheat oven to 350 F. Lightly coat cast iron skillet or baking dish with olive oil cooking spray.

To create shredded chicken: Remove skin on rotisserie chicken breast and shred with a fork. Note: You can also simmer raw chicken breast in low sodium chicken stock for approximately 45 minutes to 1 hour. Remove chicken breast and once cooled, shred with a fork.

In a bowl, combine shredded chicken, all cheeses, and hot sauce.

Scoop mixture into prepared baking dish and bake for about 30 minutes.

Remove dish and sprinkle on toppings. Place back in the oven for an additional 5-10 minutes. Serve hot.