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 a velvety, light yet indulgent dip that blends the tanginess of Greek yogurt with the rich flavors of spinach and artichokes. A drizzle of olive oil and a sprinkle of Parmesan round out this creamy, protein-packed delight perfect for any meal time.

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NUTRITION

384kcal
Protein
36g
Fat
16.1g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1/4 cup Low-Fat Cottage Cheese (62g)

1/2 cup Thawed Frozen Chopped Spinach (90g)

1/2 cup Canned Artichoke Hearts, drained (85g)

1 tbsp Grated Parmesan Cheese (5g)

1 tbsp Extra Virgin Olive Oil (13.5g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a small saucepan over medium heat if you prefer a warm dip, or leave at room temperature for a chilled version.

  • 2

    In a medium bowl, combine the Greek yogurt and low-fat cottage cheese until smooth.

  • 3

    Stir in the thawed spinach and artichoke hearts, ensuring they are evenly distributed throughout the mixture.

  • 4

    Mix in the grated Parmesan cheese and drizzle the extra virgin olive oil, then season with salt and pepper to taste.

  • 5

    If warming, transfer the dip mixture to the saucepan and heat gently, stirring occasionally until heated through but not boiling.

  • 6

    Serve immediately with your choice of whole grain crackers, vegetable sticks, or enjoy as a spread.

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 a velvety, light yet indulgent dip that blends the tanginess of Greek yogurt with the rich flavors of spinach and artichokes. A drizzle of olive oil and a sprinkle of Parmesan round out this creamy, protein-packed delight perfect for any meal time.

NUTRITION

384kcal
Protein
36g
Fat
16.1g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1/4 cup Low-Fat Cottage Cheese (62g)

1/2 cup Thawed Frozen Chopped Spinach (90g)

1/2 cup Canned Artichoke Hearts, drained (85g)

1 tbsp Grated Parmesan Cheese (5g)

1 tbsp Extra Virgin Olive Oil (13.5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a small saucepan over medium heat if you prefer a warm dip, or leave at room temperature for a chilled version.

  • 2

    In a medium bowl, combine the Greek yogurt and low-fat cottage cheese until smooth.

  • 3

    Stir in the thawed spinach and artichoke hearts, ensuring they are evenly distributed throughout the mixture.

  • 4

    Mix in the grated Parmesan cheese and drizzle the extra virgin olive oil, then season with salt and pepper to taste.

  • 5

    If warming, transfer the dip mixture to the saucepan and heat gently, stirring occasionally until heated through but not boiling.

  • 6

    Serve immediately with your choice of whole grain crackers, vegetable sticks, or enjoy as a spread.