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 luscious, creamy dip that marries the tanginess of Greek yogurt with fresh spinach and artichoke hearts. This versatile dip is perfect for pairing with veggie sticks or whole grain crackers, offering a balanced blend of protein and flavor that complements any meal time.

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NUTRITION

359kcal
Protein
33.8g
Fat
12.8g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

150g Non-Fat Greek Yogurt

120g Artichoke Hearts (canned, drained)

80g Fresh Spinach

2 ounces Reduced-Fat Cream Cheese

1/4 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 375°F if you plan to serve the dip warm, or set aside if serving chilled.

  • 2

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

  • 3

    Roughly chop the fresh spinach and mix it in with the chopped artichoke hearts.

  • 4

    Mince the garlic finely and add it along with the lemon juice to the bowl.

  • 5

    Stir in the grated Parmesan cheese, then season with salt and pepper to taste.

  • 6

    For a warm dip, transfer the mixture to an oven-safe dish and bake for 15-20 minutes until bubbly and slightly golden on top.

  • 7

    If serving chilled, mix all the ingredients thoroughly and refrigerate for at least 1 hour to allow flavors to meld.

  • 8

    Serve with whole grain crackers, vegetable sticks, 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 luscious, creamy dip that marries the tanginess of Greek yogurt with fresh spinach and artichoke hearts. This versatile dip is perfect for pairing with veggie sticks or whole grain crackers, offering a balanced blend of protein and flavor that complements any meal time.

NUTRITION

359kcal
Protein
33.8g
Fat
12.8g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

150g Non-Fat Greek Yogurt

120g Artichoke Hearts (canned, drained)

80g Fresh Spinach

2 ounces Reduced-Fat Cream Cheese

1/4 cup grated Parmesan Cheese

1 clove Garlic

1 tablespoon Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F if you plan to serve the dip warm, or set aside if serving chilled.

  • 2

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

  • 3

    Roughly chop the fresh spinach and mix it in with the chopped artichoke hearts.

  • 4

    Mince the garlic finely and add it along with the lemon juice to the bowl.

  • 5

    Stir in the grated Parmesan cheese, then season with salt and pepper to taste.

  • 6

    For a warm dip, transfer the mixture to an oven-safe dish and bake for 15-20 minutes until bubbly and slightly golden on top.

  • 7

    If serving chilled, mix all the ingredients thoroughly and refrigerate for at least 1 hour to allow flavors to meld.

  • 8

    Serve with whole grain crackers, vegetable sticks, or as a spread on toast.