Spinach and Artichoke Yogurt Dip

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Who doesn’t love a good dip? Spinach-artichoke always seems to be the star of a party. This version is so easy to make for a few reasons. First, it uses 10% Plain Nounós in place of cream cheese, sour cream, or a combination of those and yogurt. It’s thick and creamy and you sacrifice no flavor by opting for yogurt in place of cream. Second, you can make this all on the stove top in about 15 minutes flat. We guarantee this dip will be a hit at parties, but it’s easy enough to make when your jonesing for a good dip on a random Tuesday night.

Stovetop Spinach Artichoke Dip

Ingredients

  • 1 teaspoon olive oil

  • 3 cloves garlic, minced

  • 10 ounces frozen chopped spinach

  • 14 ounces canned (in water) artichoke hearts, drained and chopped

  • 1 cup Plain 10% Nounós

  • ¼ cup parmesan cheese, freshly grated

  • ¼ cup feta cheese, crumbled

Directions

  1. Heat olive oil in a medium sauce pan. Add garlic and cook for one minute.
  2. Add frozen spinach. When it begins to thaw, add artichokes. Continue to cook and stir until spinach is fully thawed.
  3. Transfer mixture to a finely meshed strainer and strain out excess water. Return strained mixture to sauce pan.
  4. Add Nounós yogurt and stir until combined. Add cheeses and stir until combined. Serve dip warm with fresh pita, pita chips or vegetables, and enjoy!

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