Creamy Greek Yogurt Spinach Artichoke Dip

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Greek Yogurt Spinach Artichoke Dip

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Spinach Artichoke Dip

Enjoy this vibrant, creamy dip where tangy nonfat Greek yogurt meets wholesome spinach and briny artichoke hearts, accented with melted part-skim mozzarella and a whisper of garlic and lemon. Perfect as a light snack or an appetizer for any meal, this dip delivers a satisfying burst of flavor with a creamy texture that pairs beautifully with fresh veggies or whole grain crackers.

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NUTRITION

345kcal
Protein
36.3g
Fat
10.5g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1/2 cup cooked and drained Frozen Spinach (90g)

1/2 cup drained Artichoke Hearts (75g)

1/4 cup shredded Part-Skim Mozzarella (28g)

1 tablespoon grated Parmesan Cheese (5g)

1 teaspoon Extra Virgin Olive Oil (5g)

1 clove minced Garlic

1 tablespoon Lemon Juice (15g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F if you prefer a warmed dip, or serve it chilled directly from the refrigerator.

  • 2

    In a medium bowl, combine the nonfat Greek yogurt, cooked spinach, and artichoke hearts, stirring until evenly mixed.

  • 3

    Fold in the shredded mozzarella and grated parmesan cheese.

  • 4

    Add the minced garlic, lemon juice, and olive oil, and season with salt and pepper. Mix until all ingredients are well incorporated.

  • 5

    For a warm dip, transfer the mixture into an oven-safe dish and bake for about 10-12 minutes until the cheese is slightly melted and bubbly. If serving cold, cover and chill for at least 30 minutes in the refrigerator.

  • 6

    Serve with fresh vegetable sticks or whole grain crackers and enjoy your creamy, protein-packed dip.

Creamy Greek Yogurt Spinach Artichoke Dip

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Greek Yogurt Spinach Artichoke Dip

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Spinach Artichoke Dip

Enjoy this vibrant, creamy dip where tangy nonfat Greek yogurt meets wholesome spinach and briny artichoke hearts, accented with melted part-skim mozzarella and a whisper of garlic and lemon. Perfect as a light snack or an appetizer for any meal, this dip delivers a satisfying burst of flavor with a creamy texture that pairs beautifully with fresh veggies or whole grain crackers.

NUTRITION

345kcal
Protein
36.3g
Fat
10.5g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1/2 cup cooked and drained Frozen Spinach (90g)

1/2 cup drained Artichoke Hearts (75g)

1/4 cup shredded Part-Skim Mozzarella (28g)

1 tablespoon grated Parmesan Cheese (5g)

1 teaspoon Extra Virgin Olive Oil (5g)

1 clove minced Garlic

1 tablespoon Lemon Juice (15g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F if you prefer a warmed dip, or serve it chilled directly from the refrigerator.

  • 2

    In a medium bowl, combine the nonfat Greek yogurt, cooked spinach, and artichoke hearts, stirring until evenly mixed.

  • 3

    Fold in the shredded mozzarella and grated parmesan cheese.

  • 4

    Add the minced garlic, lemon juice, and olive oil, and season with salt and pepper. Mix until all ingredients are well incorporated.

  • 5

    For a warm dip, transfer the mixture into an oven-safe dish and bake for about 10-12 minutes until the cheese is slightly melted and bubbly. If serving cold, cover and chill for at least 30 minutes in the refrigerator.

  • 6

    Serve with fresh vegetable sticks or whole grain crackers and enjoy your creamy, protein-packed dip.