Fresh Spinach & Artichoke Dip
A take-off on a traditional party favorite, but using fresh spinach and fresh cooked artichokes. Non-Fat Greek Yogurt also replaces high fat mayonnaise!
8 oz. reduced fat cream cheese
16 oz. nonfat Greek yogurt
2 Tbsp. butter
2 Tbsp. White Wine (optional)
1-½ cups grated Parmesan cheese
2 cups chopped Season & Steam cooked artichoke hearts, stems and crowns (4 artichokes). See Season & Steam bag for microwave cooking instructions.
1 can (4 oz.) of diced mild green chilis, drained
6 cups fresh spinach, chopped raw
2 Tbsp. garlic, minced
Salt and pepper, to taste
- Over medium heat in a medium size sauce pan add cream cheese, yogurt, butter, white wine, and Parmesan cheese. Stir mixture until melted and mixture is smooth and well combined.
- Stir in artichokes and chilis and continue to cook for a few minutes, until mixture comes to a soft boil. Remove from heat and add chopped spinach.
- Let the dip rest for 15 minutes, it will thicken as it cools. Serve in a crock and garnish with fresh cooked artichoke leaves. Enjoy dip with slices of rustic bread, tortilla chips, cooked artichoke leaves, crackers, pita chips or cut vegetables.
Yumm-yumm lots of garlic, right up my alley! The wine is excellent idea, my choice is my favorite Chardonnay (Woodbridge) so I can finish off the bott
Yumm-yumm lots of garlic, right up my alley! The wine is excellent idea, my choice is my favorite Chardonnay (Woodbridge) so I can finish off the bottle with the dip!