This Baked Spinach-Artichoke Yogurt Dip is "healthified" with the addition of extra veggies and plain yogurt. Creamy, chunky, hot, and delicious! Serve with baguette slices, crackers, pita chips, or tortilla chips.
Servings: 16-20
Ingredients
Softened butter, for the baking dish
114 oz jar artichoke hearts, drained and finely chopped
110 oz package frozen chopped spinach, thawed and squeezed dry
Other: Pita chips, tortilla chips, crackers, or toasted baguette slices for serving
Note: The above recipe is as written in the cookbook. Here are my recommendations: Add 1 cup real mayo, another 1/2 cup of shredded mozzarella cheese, another 1/2 cup of freshly grated Parmesan cheese, 1/2 tsp onion powder, 1/2 tsp kosher salt, and freshly ground pepper to taste.
Instructions
Preheat oven to 350F. Butter a 1 quart casserole dish or 9 inch glass pie plate; set aside.
Combine all dip ingredients in a large bowl and mix thoroughly. Transfer mixture to buttered baking dish. Bake for 30-35 minutes or until bubbling and golden brown on top.
Let stand 5 minutes. Serve with desired chips, breads, or crackers.