Baked Spinach and Artichoke Dip

Spinach and Artichoke Dip

Ingredients:

• 1 pk frozen chopped spinach, thawed

• 1 can artichoke hearts, chopped

• 4 oz. fresh mozzarella cheese

• 1/4 cup Parmesan cheese

• 1/2 cup goat cheese

• 2/3 cup Greek yogurt

• 2 garlic cloves, minced

• 1/8 tsp red pepper flakes

• 1/4 tsp black pepper

• pinch of cayenne, optional

• salt to taste

• 1 tsp olive oil for cooking garlic

1. Heat a small pan over medium-low heat. Add garlic and cook 30 seconds.

2. In a large bowl, mix the cheeses and yogurt together.

3. Squeeze out water from the spinach and add to the cheese mix.

4. Add garlic, artichoke, salt to taste, pepper flakes, black pepper and cayenne. Mix thorough to combine.

5. Place mix in a pie dish or any 8 to 10 inch oven safe Pyrex. Bake in a preheated 375 F oven for 20 to 25 minutes.

6. Serve with: tortilla chips, crackers, assortment of fresh vegetables, toasted pita bread or french baguette.

Notes&Tips:

• This Spinach and Artichoke Dip has been a staple in our family for years. Every Superbowl, my children requests this dip so it has become a tradition for us.

• For this Spinach and Artichoke Dip, I have substituted yogurt for cream cheese. I wanted to at least make it a little healthier. Greek yogurt was a great substitute as it helped to maintain the creamy-ness of the dip but yet was lighter tasting.

• I used fresh mozzarella as it was what I had on hand, but feel free to used shredded mozzarella.

• I find using frozen spinach to be easier but I have used fresh spinach. But first you need to chop the spinach and cook it. There is no difference in taste for the final product though. So either could work.