Spinach & Artichoke Dip
Prep Time: 15 mins
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Cook Time: N/A
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Servings: 4-6
What You'll Need:
2 Cups os Snowville 2% Plain Yogurt
6-10 oz of Fresh Spinach, Large Stems Removed ( If Frozen Spinach, use 4-8 oz, Chopped )
1 6.5 oz Jar of Marinated, Quartered Artichoke Hearts
2 tbsp of Olive Oil for Sautéing
1 tbsp Minced Garlic or 2 tbsp Garlic Powder
8 oz of Cream Cheese or Goat Cheese
Sea Salt
Fresh Ground Black pepper
Pour 2 Tbsp. olive oil in a sauté pan. Season spinach with salt, pepper, and minced garlic or garlic powder in sauté pan. Drizzle 1-2 more Tbsp. of olive oil over spinach while stirring. Wilt on medium-low heat until greens are limp and glossy. (If using frozen spinach, cook until spinach is completely thawed.)
​In a food processor or blender, puree 2 cups of Snowville Creamery Plain 2% yogurt and 8 oz. of softened cream cheese or goat cheese. Remove from food processor and pour into a medium-sized bowl. Chop sautéed spinach and stir into bowl.
​Drain marinade from artichoke hearts into a bowl, saving the marinade separately. Chop the artichokes. Add the artichokes into the mixture and pour the artichoke marinade into the mixture, stirring. Season with salt and pepper. Can be served chilled or warm, with pita chips, toasted pita wedges, and/or with homemade bagel chips (see recipe above).
For the large quantity served at the Open House we used 2, 24 ounce (6 cups) containers of the Plain 6% yogurt.
