Yield: 5-6 cups

Ingredients

  • 1 1/2 (10 oz.) packages frozen spinach, thawed and drained
  • 1 (14 oz.) can artichoke hearts, drained and chopped
  • 1 1/2 cups plain, non-fat Greek yogurt
  • 1 cup mozzarella cheese, grated
  • 1/2 cup parmesan cheese, grated
  • 1 (8 oz.) package reduced-fat cream cheese, cubed
  • 1/2 (8 oz.) package cream cheese, cubed
  • 3 cloves garlic, grated
  • 1 tablespoon lemon juice
  • 1/4 teaspoon red pepper flakes, optional
  • kosher salt and freshly ground pepper, to taste
  • fresh veggies, garnish
  • sliced baguette, garnish

Directions

  1. Combine yogurt, cream cheeses, mozzarella and parmesan cheese in a large saucepan or Dutch oven over medium heat.
  2. Cook, stirring frequently, until melted and smooth. Cheese should be bubbly.
  3. Stir in drained spinach, artichoke hearts and lemon juice until combined.
  4. Add garlic and red pepper flakes, if using, then season generously with salt and pepper. Let cook for another 2-3 minutes.
  5. Taste and adjust seasoning, if necessary, then transfer to a bowl and serve immediately with fresh veggies or sliced baguette, or refrigerate until ready to serve.

Recipe adapted from Natasha’s Kitchen

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