Greek Yogurt Spinach-Artichoke Dip
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Candace Braun Davison
Greek yogurt gives this spinach-artichoke dip the tangy kick you didn't know you needed.
Ingredients
1 14-oz. can quartered artichoke hearts, drained
1 10-oz. package frozen spinach, thawed
1 c. Greek yogurt
1 c. shredded mozzarella cheese, plus more for topping dip
1/3 c. shredded Parmesan cheese
2 cloves garlic, minced
kosher salt
Instructions
Preheat the oven to 350 °F.
Chop artichoke hearts into bite-sized pieces. Mix all ingredients together and season with a pinch of salt; pour into a small casserole or oven-safe dish (about 1-quart). Sprinkle the top with extra mozzarella cheese.
Bake for 20-22 minutes, or until heated through and the cheese on top is melted. Serve warm with pita or tortilla chips.
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