Greek Yogurt Spinach 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!

COLD SPINACH ARTICHOKE DIP WITH GREEK YOGURT

Steps:

• Add all ingredients to a large bowl and stir well until combined.
• Refrigerate until ready to serve.

SPINACH AND ARTICHOKE GREEK YOGURT DIP

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir spinach until wilted, about 5 minutes.
• Transfer spinach to a cutting board and finely chop. Mix spinach, artichoke hearts, and water chestnuts together in a bowl. Add yogurt, Parmesan cheese, black pepper, garlic powder, and onion powder to spinach mixture; stir.

CHEESY SPINACH AND ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees. Mix all ingredients until well blended.
• Spoon into 9-inch pie plate or quiche dish.
• Bake 20 minutes or until heated through. Serve with crackers and assorted cut-up fresh vegetables.
• Makes 22 servings, 2 T each.
• Make-ahead tip: Most hot dips can be assembled in advance. Cover and refrigerate up to 24 hours. Bake, uncovered, as directed just before ready to serve, increasing the baking time by 5 to 10 minutes to ensure that the dip is heated through.

ITALY - SPINACH ARTICHOKE W GREEK YOGURT DIP RECIPE

Steps:

• STEP 1 Heat olive oil in a medium pot over medium heat. Add garlic and cook, stirring until it's softened and fragrant, about 30 seconds. STEP 2 Add spinach to pot one handful at a time, letting each handful completely wilt before adding the next. Add crushed red pepper, if using, and season with salt and pepper. Continue to cook, stirring frequently, until most of the liquid from the spinach has evaporated (no need to drain), about 3 minutes. Add artichokes and season with salt and pepper. Cook for a few minutes, just to take the raw edge off the artichokes. STEP 3 Reduce heat to low and add cream cheese and mozzarella. Using a wooden spoon or spatula, stir until all the cheese has melted, about 3 minutes. Stir in sour cream and pecorino, and season with more salt and pepper. You can certainly eat this dip straight from the pot (or transferred to a serving bowl), but running it under the broiler for a crispy top is also an excellent option. To do so, transfer dip to a small ovenproof skillet (6 to 8 inches). Place in oven and broil until the top is golden and the dip is bubbling, 5 to 8 minutes. Let sit a minute or two before serving.