Greek Yogurt Artichoke Dip Food

GREEK YOGURT SPINACH ARTICHOKE DIP

Steps:

• In a pot over medium-heat, add garlic cloves and cook until fragrant.
• Next, add in all remaining ingredients.
• Cook until all the cheese has melted, stirring often.
• Once everything is well incorporated and mixed together, let simmer for 2-3 minutes.
• Remove, pour onto a plate, and serve!

GREEK YOGURT ARTICHOKE DIP RECIPE

Steps:

• Preheat oven to 400 degrees F.
• In a small food processor, coarsely chop the artichoke hearts with the shallots.
• In a medium-sized bowl, combine the chopped artichokes and shallots, yogurt, mayonnaise, Parmesan cheese, mozzarella cheese, and salt and pepper to taste.
• Place the mixture in an oven-safe dish and top with breadcrumbs.
• Lightly spray the crumbs with olive oil, then bake for 20 to 25 minutes, or until cheese has melted.
• Serve right away.

LAMB AND ARTICHOKE KEBABS WITH GREEK YOGURT DIP

Steps:

• Combine 3/4 cup olive oil, the juice of 1 lemon, the paprika, dried mint, 1/2 teaspoon cumin and the red pepper flakes in a large bowl. Add the lamb and toss to coat; cover and refrigerate 1 to 4 hours.
• Preheat a grill to medium high and brush the grates with vegetable oil. Thread the lamb, eggplant, artichokes and olives onto eight 10-inch skewers; season with salt. Grill the kebabs, turning occasionally, until marked, about 10 minutes for medium.
• Meanwhile, make the yogurt dip: Puree the yogurt, the remaining 1 tablespoon olive oil, juice of 1/2 lemon and1 teaspoon cumin, 2 tablespoons water, the chopped mint, garlic and 1 teaspoon salt in a blender until smooth; serve with the kebabs.