✦1⁄2 cup shredded part- skim mozzarella cheese
✦ 1⁄2 cup plain low-fat or fat-free yogurt
✦ 1⁄2 cup light mayonnaise dressing or salad dressing
✦ 1⁄4 cup grated Parmesan cheese
✦ 1 tablespoon all-purpose flour
✦ 1 teaspoon Dijon-style mustard
✦1 cup loosely packed fresh spinach leaves, coarsely chopped
✦3⁄4 cup bottled roasted red sweet peppers, drained and chopped
✦1⁄4 cup thinly sliced green onions
✦3 red and/or yellow sweet peppers, seeded and cut into strips, or desired dippers
1. Preheat oven to 350°F. In a large bowl, stir together mozzarella cheese, yogurt, mayonnaise dressing, 2 tablespoons of the Parmesan cheese, the flour, and the Dijon mustard.
2. Stir in the spinach, roasted red peppers, and 2 tablespoons of the green onions. Spread the cheese vegetable mixture evenly into a 1-quart ovenproof shallow dish or a 9-inch pie plate. Sprinkle with the remaining 2 tablespoons grated Parmesan cheese.
3. Bake the dip, uncovered, for 15 to 20 minutes or until the edges are bubbly and the mixture is heated through. Sprinkle with the remaining 2 tablespoons green onions. Serve with red and/or yellow sweet pepper strips. Makes 21⁄4 cups.
NUTRITION FACTS PER SERVING: Calories: 21, Total Fat: 2 g (0 g sat. fat), Cholesterol: 3 mg, Sodium: 47 mg, Carbohydrates: 1 g, Fiber: 0 g, Protein: 1 g.