2oz shredded part-skim mozzarella cheese<br />
1/2 cup plain low-fat or fat-free yogurt<br />
1/2 cup light mayonnaise dressing or salad dressing<br />
1oz grated Parmesan cheese<br />
1 Tbsp all-purpose flour<br />
1 tsp Dijon-style mustard<br />
4oz loosely packed fresh spinach leaves, coarsely chopped<br />
3oz bottled roasted red sweet peppers, drained and chopped<br />
1oz thinly sliced green onions<br />
3 red and/or yellow sweet peppers, seeded and cut into strips, or desired dippers
1. Preheat oven to 350°F/180°C. In a large bowl, stir together mozzarella cheese, yogurt, mayonnaise dressing, 2 tablespoons of the Parmesan cheese, the flour and the Dijon mustard.<br />
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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.<br />
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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 2 1/4 cups.<br />
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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