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 rich and velvety dip where tangy nonfat Greek yogurt meets tender spinach and artichoke hearts, accented by a hint of garlic and a cheesy Parmesan finish. This dip offers a savory burst of flavor with a creamy texture that's perfect for spreading on toasted bread, crackers, or fresh vegetables, and it's balanced to meet your nutrition goals.

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NUTRITION

352kcal
Protein
47.8g
Fat
4.7g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Nonfat Greek Yogurt

1 cup Cooked Spinach

0.5 cup Artichoke Hearts

0.25 cup grated Parmesan Cheese

1 clove Garlic

1 tablespoon Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a warm dip, or you can serve chilled straight from the refrigerator.

  • 2

    In a medium bowl, combine the nonfat Greek yogurt, cooked spinach, chopped artichoke hearts, grated Parmesan, minced garlic, and lemon juice.

  • 3

    Stir the mixture until all ingredients are evenly incorporated. Season with salt and pepper to taste.

  • 4

    For a warm version, transfer the mixture to an oven-safe dish and bake at 350°F for about 10-12 minutes until heated through and slightly bubbly.

  • 5

    Alternatively, for a cold dip, simply chill in the refrigerator for 30 minutes before serving.

  • 6

    Garnish with an extra light sprinkle of Parmesan and a crack of black pepper. Serve with fresh vegetables, whole-grain crackers, or as a spread on toast.

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 rich and velvety dip where tangy nonfat Greek yogurt meets tender spinach and artichoke hearts, accented by a hint of garlic and a cheesy Parmesan finish. This dip offers a savory burst of flavor with a creamy texture that's perfect for spreading on toasted bread, crackers, or fresh vegetables, and it's balanced to meet your nutrition goals.

NUTRITION

352kcal
Protein
47.8g
Fat
4.7g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Nonfat Greek Yogurt

1 cup Cooked Spinach

0.5 cup Artichoke Hearts

0.25 cup grated Parmesan Cheese

1 clove Garlic

1 tablespoon Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a warm dip, or you can serve chilled straight from the refrigerator.

  • 2

    In a medium bowl, combine the nonfat Greek yogurt, cooked spinach, chopped artichoke hearts, grated Parmesan, minced garlic, and lemon juice.

  • 3

    Stir the mixture until all ingredients are evenly incorporated. Season with salt and pepper to taste.

  • 4

    For a warm version, transfer the mixture to an oven-safe dish and bake at 350°F for about 10-12 minutes until heated through and slightly bubbly.

  • 5

    Alternatively, for a cold dip, simply chill in the refrigerator for 30 minutes before serving.

  • 6

    Garnish with an extra light sprinkle of Parmesan and a crack of black pepper. Serve with fresh vegetables, whole-grain crackers, or as a spread on toast.