Ingredients
Scale
- 1 cup Dannon Oikos 0% Plain Greek Yogurt
- 1 10-ounce box frozen chopped spinach, thawed and very well drained
- 1 9-ounce box frozen artichoke hearts, thawed, very well drained, and coarsely chopped
- 4 cloves garlic, minced
- 4 ounces light cream cheese
- 8 ounces shredded skim mozzarella cheese, divided
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon kosher salt
- Carrots, cucumber slices, radishes, cauliflower florets, celery stalks, crackers, and chips for serving.
- Preheat oven to 400 degrees F.
Instructions
- In a large bowl, stir together yogurt, spinach, artichoke hearts, garlic, cream cheese, all of the mozzarella except ¼ cup, salt and pepper. Be sure to blend this mixture very well.
- Place the mixture into one large or two smaller oven safe ramekins. Smooth the top and sprinkle with the remaining cheese. Bake for about 40 minutes, until golden brown on top and steaming hot in the center. Check a couple times in the process to ensure the top is not browning too quickly. If it is, cover loosely with foil.
- Serve immediately with the vegetables, crackers, and chips. Dip may be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for a couple minutes or a 350 degree F oven for 20-30 minutes.
- Prep Time: 10 minutes
- Cook Time: 40 minutes