Tasty Tuesday: Spinach Artichoke Dip
Spinach Artichoke Dip: Who doesn’t love it! Perfect for an appetizer, night home alone, a quick last minute dish, or as a topping for chicken! This recipe is one that I like to make because it is a crowd pleaser and I almost always have the ingredients on hand. You will need:
1 package frozen spinach- thawed, chopped, drained
1 jar artichoke hearts- rinsed, drained, chopped
½ C plain greek yogurt
½ sour cream (regular or low fat, your choice!)
4 oz. softened cream cheese (regular or low fat, your choice!)
2 Tbsp grated parmesan cheese
½ C mozzarella cheese, divided
2 cloves garlic (Fresh is best!)
¼-1/2 tsp red pepper
Preheat the oven to 350 degrees. Get started with thawing the spinach and getting all the water out. (There is a ton of water in frozen spinach and it is important to remove as much water as possible.) I like to chop the spinach into very small pieces for easier dipping. Now rinse the artichokes and chop them as well.
Place the chopped spinach and artichokes in a medium bowl. Mix the Greek yogurt, sour cream, and softened cream cheese, grated parmesan cheese, ¼ C of the mozzarella cheese, minced garlic, and sprinkle of red pepper to suit your taste. . (I like to use Greek yogurt to add some protein and reduce calories from sour cream.)
Once thoroughly mixed, place your dip in an oven safe pan and sprinkle with the remaining mozzarella cheese. Bake for 25 minutes or until slightly browned on edges.
You can serve this Spinach Artichoke Dip with warm naan, pitas, tortilla chips, or thin garlic bread; even fresh veggies are delicious with this dip!
Options: I like to make baked chicken and add a few tablespoons of dip inside the chicken before baking. Slice the chicken length wise, place some dip inside, and then bake. It makes for a creamy delicious chicken meal!
