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Simple swaps make this appetizer favorite more diabetes friendly.

Ingredients

• ½ cup shredded part-skim mozzarella cheese
• ½ cup plain low-fat or fat-free yogurt
• ½ cup light mayonnaise dressing or salad dressing
• ¼ cup grated Parmesan cheese
• 1 Tbsp. all-purpose flour
• 1 tsp. Dijon-style mustard
• 1 cup loosely packed fresh spinach leaves, coarsely chopped
• ¾ cup bottled roasted red sweet peppers, drained and chopped
• ¼ cup thinly sliced green onions
• 3 red and/or yellow sweet peppers, seeded and cut into strips, or desired dippers

Instructions

1. Preheat oven to 350°F. In a large bowl, stir together mozzarella cheese, yogurt, mayonnaise dressing, 2 Tbsp. 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 Tbsp. green onions. Serve with red and/or yellow sweet pepper strips. Makes 2 ¼ cups.

Serving size: 1 Tbsp.
Servings per recipe: 36

Nutrition information:
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 

Recipe courtesy of the American Association of Diabetes Educators (AADE) and Diabetic Living magazine.