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 lighter spin on a classic dip, blending tangy nonfat Greek yogurt with fresh spinach and artichoke hearts, accented by a melty mix of mozzarella and Parmesan cheeses. This creamy, zesty dip is perfect for a satisfying appetizer or a nutritious, protein-packed snack that pairs beautifully with whole grain crackers or veggie sticks.

Try 7 days free, then $12.99 / mo.

NUTRITION

359kcal
Protein
37.4g
Fat
11.5g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

1 cup Fresh Baby Spinach

1/2 cup Chopped Artichoke Hearts

1/4 cup Shredded Part-Skim Mozzarella Cheese

2 tbsp Grated Parmesan Cheese

1 tsp Olive Oil

1/2 tsp Garlic Powder

1/4 tsp Salt

1/4 tsp Black Pepper

1 tsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F if you prefer a warm dip, though this recipe works well served fresh straight from the fridge.

  • 2

    In a medium bowl, combine the nonfat Greek yogurt, chopped artichoke hearts, and baby spinach.

  • 3

    Mix in the olive oil, garlic powder, salt, black pepper, and lemon juice until evenly combined.

  • 4

    Stir in the shredded mozzarella and grated Parmesan cheeses until fully incorporated.

  • 5

    Taste and adjust the seasoning if needed.

  • 6

    For a warm serving, transfer the mixture to an oven-safe dish and bake for 10-12 minutes until the cheese melts and the edges begin to bubble.

  • 7

    Allow to cool slightly before serving with whole grain crackers, pita chips, or fresh veggie sticks.

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 lighter spin on a classic dip, blending tangy nonfat Greek yogurt with fresh spinach and artichoke hearts, accented by a melty mix of mozzarella and Parmesan cheeses. This creamy, zesty dip is perfect for a satisfying appetizer or a nutritious, protein-packed snack that pairs beautifully with whole grain crackers or veggie sticks.

NUTRITION

359kcal
Protein
37.4g
Fat
11.5g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

1 cup Fresh Baby Spinach

1/2 cup Chopped Artichoke Hearts

1/4 cup Shredded Part-Skim Mozzarella Cheese

2 tbsp Grated Parmesan Cheese

1 tsp Olive Oil

1/2 tsp Garlic Powder

1/4 tsp Salt

1/4 tsp Black Pepper

1 tsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 375°F if you prefer a warm dip, though this recipe works well served fresh straight from the fridge.

  • 2

    In a medium bowl, combine the nonfat Greek yogurt, chopped artichoke hearts, and baby spinach.

  • 3

    Mix in the olive oil, garlic powder, salt, black pepper, and lemon juice until evenly combined.

  • 4

    Stir in the shredded mozzarella and grated Parmesan cheeses until fully incorporated.

  • 5

    Taste and adjust the seasoning if needed.

  • 6

    For a warm serving, transfer the mixture to an oven-safe dish and bake for 10-12 minutes until the cheese melts and the edges begin to bubble.

  • 7

    Allow to cool slightly before serving with whole grain crackers, pita chips, or fresh veggie sticks.