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Creamy Artichoke Spinach Greek Yogurt Dip
Servings: 2
  • 1 teaspoon olive oil
  • 4 cloves garlic, minced
  • 1/2 jalapeno, de-seeded and chopped
  • 2 cups fresh spinach, chopped
  • 1/2 cup canned in water artichoke hearts, drained and sliced
  • 1/4 cup plain Greek yogurt
  • 1 tablespoon cream cheese
  • 1 tablespoon feta cheese
  • 1 teaspoon bread crumbs
  • Salt and black pepper, to taste
  1. Preheat the oven to 400F
  2. Start by heating the olive oil on a pan, and adding the garlic and jalapeño. Sauté for 1 minute, then add the spinach and artichoke hearts

  3. Sauté for 1-2 minutes over medium heat
  4. Allow to cool and add the sautéed ingredients to a strainer or colander. Press all of the water out using a large spoon
  5. In a small oven-proof baking dish or bowl, add the strained ingredients, Greek yogurt, and cream cheese
  6. Mix together well with a spoon, and top with feta cheese and bread crumbs
  7. Broil at 400F for 5-7 minutes, or until the top crust has a golden color
  8. Once done, top with salt and black pepper, to taste. Enjoy with tortilla chips or pita!