Tangy Artichoke Spinach Dip

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.

Tangy Spinach Artichoke Dip
Print Recipe
Servings
8 People
Servings
8 People
Tangy Spinach Artichoke Dip
Print Recipe
Servings
8 People
Servings
8 People
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
  1. 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.
  2. 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.
  3. Squeeze all water from the spinach. Chop the artichoke hearts and pat them dry.
  4. Pull garlic from its skin. In a bowl combine the yogurt, all cheese, spinach artichoke, roasted garlic, and pepper.
  5. Add mixture to oven safe bowl and sprinkle with additional mozzarella and parmesan.
  6. Bake at 350 for 35 minutes. Broil for 2 minutes to brown the top.
  7. Serve with tortilla chips, bread or crackers. Enjoy!

 

 

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