Tuesday, July 16, 2013

Spinach and Artichoke Dip

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I love spinach and artichoke dip. Who doesn't?  It's always a hit at any party, and it's especially impressive when it's homemade.

As delicious as some of the recipes are, I wondered if there was a way to clean up the ingredients a bit, simplifying complex recipes down.

Instead of sour cream, something to which I've always been averse, I decided Greek yogurt would be a nice way to add a creamy consistency, while also packing a protein punch.

It was also important to me to use some fresh, real cheese.  I was planning to go pick up some gruyere to try, since my friend Erica had just reminded me how delicious it is.  Thought it'd be a nice way to fancy up the cheese.  On my way to the store, though, I happened to pass a farmer's market, where I found this local, raw milk "Monterey Hot Jack" cheese.  Just like that, my plans changed.

Bonus points for shredding your own cheese.

Of course, we've got to include the title characters: artichokes and spinach!  I diced up each in a food processor, so they'd mix into the dip well.


The artichoke hearts were canned.

I used frozen spinach.

Be sure to squeeze out as much water as you can after thawing. I never do this enough!

The veggies, the cheese, and some 2% plain Chobani Greek yogurt:


 Pour evenly into a glass baking dish, and top with a last sprinkle of the Monterey Jack.

Bake for about 13 minutes.  Inhale as your home takes on a delicious smell.

 Nice! Spoon it out into a small bowl to serve!

Bonus points if you use a "real food" dipper instead of chips!

Spinach and Artichoke Dip

  • 1 (10-oz) bag of frozen spinach, thawed and drained, and shredded or processed
  • 1 (14-oz) can of artichoke hearts, drained, and chopped or processed
  • 1 cup of grated parmesan cheese
  • 1 cup of shredded Monterey Hot Jack cheese
  • 1.5 cups of 2% fat Greek yogurt


Pre-heat the oven to 350 degrees F (175 C).

After ingredients are shredded/chopped/processed as needed, simply combine all ingredients in a large mixing bowl.  After mixing well, spread evenly into a glass baking dish.

Bake for about 15 minutes, until cheese melts and just begins to brown on top.

Transfer to serving dish and enjoy!  Careful not to burn your tongue ;)

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  1. I've got frozen spinach sitting in my freezer that I've been meaning to make dip like this with for ages!

    This looks really yum!

  2. this would ROCK for my potluck next week!

  3. Love the use of GY for this recipe! :)

  4. This looks awesome, Meredith! Ugh, nothing like a nice bowl of spinach artiCHOke dip, eh? :)

    Amy, @Chobani

  5. I think I may try this mixture with just spinach, artichokes, olive oil and MAYBE sun-dried tomato? Or olive.... I cannot eat cheese so I am compromising!


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