This is my personal take on spinach artichoke dip. Enjoy this recipe. Add tri-color tortilla chips around the edge of the serving dish.
Original recipe makes 1 1/2 quarts
2 (14 ounce) cans artichoke hearts, drained and chopped
1 (16 ounce) package frozen chopped spinach, thawed and drained
1 (8 ounce) package cream cheese, softened
1 cup shredded Asiago cheese
1 cup shredded fontina cheese
1 cup Greek yogurt (such as Fage®)
2 teaspoons red pepper flakes
2 tablespoons roasted minced garlic
2 tablespoons ground black pepper
- Preheat oven to 350 degrees F (175 degrees C).
- Mix artichoke hearts, spinach, cream cheese, Asiago cheese, fontina cheese, and Greek yogurt together in a bowl. Stir red pepper flakes, minced garlic, and black pepper through the mixture; spread into a casserole dish.
- Bake in preheated oven until warm, about 8 minutes.
Calories: 389 kcal
Carbohydrates: 18.3 g
Cholesterol: 86 mg
Fat: 27.8 g
Fiber: 6.4 g
Protein: 20.3 g
Sodium: 1038 mg