Spinach Artichoke Dip

Ingredients

12 oz cream cheese
1 1/2 cups non-fact greek yogurt (I prefer Chobani)
10 oz frozen chopped spinach
1 12 oz jar marinated artichokes (I prefer Trader Joe's brand)
3-4 cloves garlic
1/2 cup shaved Italian 3 cheese blend or shredded parmesan (more to top if baking)
Salt
Pepper
Red pepper flakes (optional, to taste)

Gear

• Strainer

• Food Processor (not required but highly recommended)

Quick Start

Remove cream cheese from fridge and bring to room temperature.

Thaw frozen chopped spinach in strainer lined with paper towel. When thawed, wrap in paper towel and squeeze to remove excess water. Set aside.

Strain oil out of artichokes, rinse well, then wrap in paper towel and squeeze to remove any additional water left from rinsing. Set aside.

Peel 3-4 cloves garlic (or more to taste) and place in food processor. Pulse 2-3 times, then add artichokes. Pulse 4-5 times and add spinach. Pulse until all items are desired size - I like mine small so it's relatively smooth and the flavors are distributed, but you can leave them larger if you prefer.

Combine greek yogurt, cream cheese, salt, pepper, and red pepper flakes in a bowl and mix.

Add in processed spinach, artichoke and garlic mixture and stir until combined. Add cheese and mix again lightly.

Refrigerate and serve cold, or add to a lightly greased pan, top with additional cheese, and bake at 400° for 18-22 minutes, or until golden brown and bubbling around the edges. If baking right from the fridge, add ~5 minutes to bake time.

Serve immediately.

The Deets

Yield: 6-8 servings
Oven: 400°
Bake Time: 18-22 minutes
Notes: This can also be cooked in a slow cooker to keep it warm. Just cook on high until warmed through, then reduce to low for serving.