6oz.fresh baby spinach or 2 ½ cups frozen chopped spinach
1 ½cupquartered artichoke heartsdefrosted and thawed or canned and drained
1 ¼cupplain Greek yogurtany fat percentage
½cuplight cream cheese
2tablespoonsmayonnaise
¾cupgrated parmesan cheesedivided
1 ¼cupshredded part-skim mozzarella cheesedivided
½teaspoonsalt
Instructions
Preheat the oven to 350 degrees and spray an 8 x 8-inch or 1 ½ quart dish with non-stick cooking spray.
Heat 1 tablespoon olive oil in a large non-stick saute pan over medium-high heat. Add the onions and saute, stirring frequently, for 4-5 minutes or until translucent.
Add the garlic to the onions and saute for another 1-2 minutes, continuing to stir frequently, or until the garlic is fragrant and just starting to turn golden.
Stir the spinach and artichokes into the pan and cook for 3-4 minutes, continuing to stir as you cook, until the fresh spinach wilts or frozen spinach heats through and turns a darker color green.
Reduce the heat to medium. Stir in the greek yogurt, cream cheese, mayonnaise, ½ cup parmesan cheese, ¾ cup shredded mozzarella cheese, and salt. Stir and cook for 4-5 minutes, or until the cream cheese is completely melted in and the mixture starts to thicken.
Pour the dip into the prepared pan and sprinkle with remaining parmesan cheese and mozzarella cheese. Bake for 33-37 minutes, or until the dip is bubbling and cheese on the top starts to brown.
Remove from the hot spinach dip oven and serve with pita chips, crackers, or any of your other favorite dippers!
Notes
Leftover dip can be stored covered in the refrigerator for up to 3-4 days. Make this recipe your own by stirring in any of the following before baking the dip:
½ lb cooked & crumbled Italian sausage
1 ½ cups roasted asparagus pieces
¾ cups cooked & crumbled bacon
See the accompanying blog post for directions on how to make this dip ahead of time.