This recipe is from Chrissy Carroll as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.

Time: 30 minutes
Serves: 10

Ingredients
· 4 ounces Neufchatel, softened
· 1/3 cup plain nonfat Greek yogurt
· 2 tablespoons light mayo
· 1 tablespoon Worcestershire sauce
· 2 teaspoon hot sauce
· 1/2 teaspoon liquid smoke
· 1/4 teaspoon garlic powder
· 1/4 teaspoon salt
· 12 oz cooked haddock
· 10 oz frozen spinach, thawed and squeezed dry
· 1/2 cup part-skim mozzarella cheese
· 1/4 fresh shredded parmesan cheese
· 1/4 cup thinly sliced green onions

Directions
Preheat oven to 350 degrees F.

In a large bowl, combine the Neufchatel, Greek yogurt, light mayo, lemon juice, Worcestershire, hot sauce, liquid smoke, garlic powder, and salt. Whisk together until creamy and smooth. Add the haddock, spinach, mozzarella, parmesan, and green onions. Stir until combined.

Transfer the dip to an 8x8 dish and bake for 15-20 min, or until the dip is warm and cheese has melted.

Serve with veggies, crackers, or bread.

These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. The program is made possible by funding provided by commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.