Spinach Artichoke Dip with Yogurt

  • Makes: 5 Servings
  • Prep Time: 45 min

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Ingredients

1 cup Bellwether Farms yogurt
1 10 oz package of frozen spinach, thawed and well-drained
1 14 oz jar/can of artichoke hearts, drained and finely chopped
8 oz plain cream cheese, softened
1 cup shredded mozzarella cheese, divided
½ cup grated parmesan cheese
2 cloves garlic, minced
½ tsp kosher salt
½ tsp onion powder
½ tsp black pepper
1 tbsp olive oil
½ yellow onion, diced
Optional for spice: 1 jalapeño finely diced

Directions

Preheat your oven to 375°F.

Ensure the frozen spinach is completely thawed. Use a dish cloth or cheesecloth to squeeze out as much water as possible. Set aside.

Heat olive oil in a skillet over medium heat. Add the diced onion and sauté for about 5 minutes, until softened. If using jalapeño, add it now along with the minced garlic. Cook for another minute until fragrant.

Add the drained and chopped artichoke hearts to the skillet, stirring to combine. Then, add the cream cheese, stirring until melted and well incorporated. Next, mix in the yogurt, followed by the drained spinach, parmesan cheese, ½ cup of mozzarella, salt, onion powder, and black pepper. Stir everything together until well combined.

Place mixture into a 9 inch pan and smooth the top and sprinkle the remaining ½ cup of mozzarella cheese on top. Transfer the pan to the oven and bake for 25 minutes, or until the cheese is golden brown and bubbly.

Let the dip cool for 5-10 minutes before serving. Serve warm with pita chips and veggies.

Enjoy!

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