Artichoke Dip with Spinach and Yogurt
Serving Size: 10
This artichoke dip can be served hot or cold.
Recipe by:
Cook Times
Cooking Tools Required
Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Saucepan, Sharp Knives, SpatulaIngredients
- 1 bunch fresh spinach blanched and squeezed of all moisture. then chopped
- 14 ounce canned artichoke heart drained and finely chopped
- 1 cup plain Greek yogurt
- 2 clove garlic grated
- 1 cup grated parmesan cheese
- 1/4 cup Italian parsley finely chopped
- 1/4 teaspoon Kosher salt
- 1/8 teaspoon freshly ground black pepper
Optional for serving:
- bagel chips
- vegetable sticks
Instructions
- Blanch spinach and squeeze out any excess liquid, then chop.
For a cold dip:
- In a large bowl, combine artichoke hearts, yogurt, spinach, garlic, parmesan, parsley, salt and pepper, and stir well to combine.
- Season with additional salt and pepper to taste, and season with parley and parmesan to serve.
- Store the artichoke dip in the fridge in an air-tight container for up to 3 days.
For a warm dip:
- Preheat oven to 350°F.
- In a large bowl, combine artichoke hearts, yogurt, spinach, garlic,parmesan, parsley, salt and pepper, and stir well to combine.
- Season with additional salt and pepper to taste, and top with and extra sprinkle of parmesan cheese.
- Transfer to the oven and bake for 10-12 minutes until bubbling.
- Allow artichoke dip to cool slightly before serving.
Reheating Instructions
Eat chilled or heat in the oven at 350 degrees for 15 minutes.
Nutrition
Calories: 73kcal | Carbohydrates: 5g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 415mg | Potassium: 247mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3402IU | Vitamin C: 12mg | Calcium: 148mg | Iron: 1mg