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Tuesday, September 4, 2012

Spinach Artichoke Dip

I made this Spinach and Artichoke dip yesterday during my lazy and relaxing Labor Day.  Something so simple, and let me tell you, so DELICIOUS, sparked many Facebook comments asking for the recipe. I think I sent the recipe out 6 times yesterday. So to save me from sending it yet again, here it is in all of its simplistic glory. I hope you enjoy it as much as we did. :-)

Hot Spinach and Artichoke Dip

1 can of artichoke hearts (I used the 13oz. Organic size)
1 package of frozen spinach, squeezed and thawed
1/4 cup of shallots
1 clove of garlic
1/2 cup Greek yogurt, plain, non fat
1/2 - 1/4 of mayonnaise ( I know it sounds like a lot, and I used closer to 1/4, but it really DOES add flavor!!!)
2/3 cup Parm (I only used a small sprinkle just to make sure everything binds)
Salt & Pepper
Olive oil spray

Preheat oven to 375 degrees. I used a circular pie plate, but use whatever baking dish you have. Chop the shallots and garlic and set aside. Drain and chop your artichoke hearts. Make sure the artichokes are slightly fine because remember, this is a dip and you want everything close to the same size...and better for dipping! :-) Put all the ingredients into the pie plate and mix together. Smooth out the top and add a sprinkling of mozzarella cheese to the top. You can leave out this step if you don't want the cheese.

Bake in the oven for 20-25 minutes until golden brown. Serve immediately. I served the dip sliced celery, cherry tomatoes, and cut carrots. Leave a comment to let me know when you made it! Bon Appetit!!

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