Warm Spinach and Artichoke Dip

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  • Total: 3 min
  • Cook: 3 min
  • Yield: 6 servings
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Ingredients

Crackers - 1 pkg Crunchmaster® Multi-Seed Crackers

Oils & Vinegars - 1 tbsp olive oil

Produce

1 pkg (5 oz) spinach

1 tsp lemon zest

1 tbsp lemon juice

2 cloves garlic, minced

2 jars (6 oz) artichoke hearts, well drained and finely chopped

Dairy

1/3 cup shredded mozzarella cheese

1/3 cup grated Parmesan cheese

1/3 cup grated Asiago cheese

8 oz reduced-fat plain brick-style cream cheese

Baking & Spices

1/4 tsp each salt and pepper

Pinch cayenne pepper (optional)

Refrigerated

2/3 cup Greek yogurt

Directions

  1. Preheat oven to 400°F. Heat oil in large skillet set over medium heat; cook spinach for about 3 minutes or until wilted. Let cool completely. Squeeze out excess moisture and chop finely.
  2. Combine mozzarella, Parmesan and Asiago cheese; reserve 1/4 cup and set aside. Using electric mixer, beat cream cheese until light and fluffy. Add yogurt, lemon zest, lemon juice, garlic, salt, pepper, cayenne (if desired), and remaining cheese mixture; beat until blended. Stir in spinach and artichokes.
  3. Scrape into greased 4-cup baking dish. Sprinkle with reserved cheese mixture. Place on baking sheet; bake for about 15 minutes or until heated through and top is golden brown and melted. Serve warm with crackers.

Cook’s Note

Tip: For make-ahead, assemble dip, then cover and refrigerate. Bake just before serving & serve warm.