You will be Super Bowl ready with this Tangy Spinach Artichoke Dip! Half the recipe to serve your family on Sunday. Its a bit lightened up from the original, made with yogurt instead of a mayo/sour cream mixture that you may be more familiar with.
Ingredients
- 1 1/4 Cup Donia Farms Grass Fed Plain Yogurt
- 1 Cup Shredded Mozzarella
- 1/2 Cup Crumbled Feta Cheese
- 1/3 Cup Shredded Parmesan
- 1 Head garlic
- 1 14 oz Can Artichoke Hearts
- 1 Package Frozen Spinach Thawed
- 1/2 Tsp Pepper
Servings: People
Instructions
- Preheat Oven to 400. Cut the top off the garlic head and drizzle with Olive Oil. Wrap in tin foil and bake for 45 minutes.
- Meanwhile, strain the yogurt. Line a strainer with paper towel and add the yogurt. Leave straining until the garlic is done. Once Done, Lower oven temp to 350.
- Squeeze all water from the spinach. Chop the artichoke hearts and pat them dry.
- Pull garlic from its skin. In a bowl combine the yogurt, all cheese, spinach artichoke, roasted garlic, and pepper.
- Add mixture to oven safe bowl and sprinkle with additional mozzarella and parmesan.
- Bake at 350 for 35 minutes. Broil for 2 minutes to brown the top.
- Serve with tortilla chips, bread or crackers. Enjoy!
