Servings: 10-14 (Makes 3½ cups) 1x
Scale
Ingredients
- Cooking spray
- 1 (14-ounce) can of artichoke hearts, drained and chopped
- 1 cup whole milk Greek yogurt
- 8 ounces cream cheese, softened
- 1 cup grated Parmesan cheese, divided
- 2 garlic cloves, minced or grated
- ½ cup frozen chopped spinach*, thawed and squeezed to remove liquid
- 1 teaspoon fresh lemon juice
- ¼ teaspoon fine salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 350℉.
- Mist an 8-inch square baking dish or 9-inch pie plate with cooking spray.
- In a medium bowl, combine the artichoke hearts, Greek yogurt, cream cheese, ¾ cup Parmesan cheese, garlic, spinach, lemon juice, salt, and pepper. Stir until well combined.
- Transfer the mixture to the prepared baking dish and spread into an even layer.
- Sprinkle the remaining ¼ cup Parmesan cheese over top.
- Bake, uncovered, until the dip is hot and bubbly with golden edges, 20-25 minutes. Serve warm with veggies, chips, crackers, or bread.
- Optional Crockpot Method:
- Combine all ingredients in a small (1½- to 2-quart) slow cooker. Cover and cook on high for 2 hours. Stir well before serving.
Notes
* Fresh spinach option: Cook 10 ounces of fresh spinach in a skillet with a little drizzle of olive oil. Once the spinach has cooked down, let it cool before squeezing the liquid out of it. I just get a big paper towel, scoop the spinach into it, and gently squeeze.
Nutrition Information
- Serving Size: ¼ cup dip
- Calories: 112
- Fat: 8 g
- (Sat Fat: 5 g)
- Sodium: 280 mg
- Carbohydrate: 5 g
- (Fiber: 0 g
- Sugar: 1 g)
- Protein: 6 g
- Cholesterol: 25 mg