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

A rich and velvety dip that combines nonfat Greek yogurt with nutrient-packed spinach and tangy artichoke hearts. Infused with melted part-skim mozzarella and a hint of garlic and lemon, this versatile dip is perfect for breakfast, lunch, or dinner served warm or chilled.

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NUTRITION

386kcal
Protein
43.2g
Fat
9.5g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1 cup Frozen Spinach (cooked, squeezed, 180g)

1/2 cup Marinated Artichoke Hearts (82g)

1/2 cup Part-Skim Mozzarella Cheese, shredded (56g)

1 tablespoon Grated Parmesan Cheese (5g)

1 clove Garlic

1 tablespoon Lemon Juice

1/2 teaspoon Red Pepper Flakes

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F if you prefer a warm dip.

  • 2

    In a medium bowl, combine the nonfat Greek yogurt, cooked spinach (make sure it is well squeezed of excess water), and chopped marinated artichoke hearts.

  • 3

    Stir in the shredded mozzarella cheese, grated Parmesan, minced garlic, and lemon juice until evenly mixed.

  • 4

    Season the mixture with red pepper flakes, salt, and black pepper. Taste and adjust seasonings as needed.

  • 5

    For a warm version, transfer the dip into an oven-safe dish and bake for 10-12 minutes until the cheese has melted and the dip is heated through; otherwise, chill in the refrigerator for at least 30 minutes for a refreshing cold dip.

  • 6

    Serve with whole grain crackers, vegetable sticks, or toasted pita slices.

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

A rich and velvety dip that combines nonfat Greek yogurt with nutrient-packed spinach and tangy artichoke hearts. Infused with melted part-skim mozzarella and a hint of garlic and lemon, this versatile dip is perfect for breakfast, lunch, or dinner served warm or chilled.

NUTRITION

386kcal
Protein
43.2g
Fat
9.5g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1 cup Frozen Spinach (cooked, squeezed, 180g)

1/2 cup Marinated Artichoke Hearts (82g)

1/2 cup Part-Skim Mozzarella Cheese, shredded (56g)

1 tablespoon Grated Parmesan Cheese (5g)

1 clove Garlic

1 tablespoon Lemon Juice

1/2 teaspoon Red Pepper Flakes

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F if you prefer a warm dip.

  • 2

    In a medium bowl, combine the nonfat Greek yogurt, cooked spinach (make sure it is well squeezed of excess water), and chopped marinated artichoke hearts.

  • 3

    Stir in the shredded mozzarella cheese, grated Parmesan, minced garlic, and lemon juice until evenly mixed.

  • 4

    Season the mixture with red pepper flakes, salt, and black pepper. Taste and adjust seasonings as needed.

  • 5

    For a warm version, transfer the dip into an oven-safe dish and bake for 10-12 minutes until the cheese has melted and the dip is heated through; otherwise, chill in the refrigerator for at least 30 minutes for a refreshing cold dip.

  • 6

    Serve with whole grain crackers, vegetable sticks, or toasted pita slices.