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

Indulge in this refreshing, protein-packed creamy dip featuring tangy nonfat Greek yogurt blended with vibrant spinach and artichoke hearts. A hint of garlic and grated Parmesan elevates the flavors, while a drizzle of olive oil adds a silky finish. Perfect for any meal as a balanced, light dip or a spread over your favorite whole grain crackers.

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NUTRITION

369kcal
Protein
32g
Fat
16.9g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245 g)

1/2 cup Frozen Chopped Spinach (90 g)

1/2 cup Artichoke Hearts (84 g)

2 tbsp Grated Parmesan Cheese (10 g total)

1 Garlic Clove (minced)

1 tbsp Extra Virgin Olive Oil (13.5 g)

1 tbsp Lemon Juice (15 g)

Salt & Pepper (to taste)

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PREPARATION

  • 1

    If using frozen spinach, thaw it and squeeze out the excess water.

  • 2

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

  • 3

    Stir in the minced garlic, grated Parmesan cheese, olive oil, and lemon juice.

  • 4

    Season the mixture with salt and pepper to taste, mixing well to ensure all flavors are evenly distributed.

  • 5

    Let the dip sit in the refrigerator for at least 30 minutes to allow the flavors to meld together.

  • 6

    Serve chilled with whole grain crackers or fresh veggie sticks, enjoying either as a meal or a side dish at breakfast, lunch, or dinner.

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

Indulge in this refreshing, protein-packed creamy dip featuring tangy nonfat Greek yogurt blended with vibrant spinach and artichoke hearts. A hint of garlic and grated Parmesan elevates the flavors, while a drizzle of olive oil adds a silky finish. Perfect for any meal as a balanced, light dip or a spread over your favorite whole grain crackers.

NUTRITION

369kcal
Protein
32g
Fat
16.9g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245 g)

1/2 cup Frozen Chopped Spinach (90 g)

1/2 cup Artichoke Hearts (84 g)

2 tbsp Grated Parmesan Cheese (10 g total)

1 Garlic Clove (minced)

1 tbsp Extra Virgin Olive Oil (13.5 g)

1 tbsp Lemon Juice (15 g)

Salt & Pepper (to taste)

PREPARATION

  • 1

    If using frozen spinach, thaw it and squeeze out the excess water.

  • 2

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

  • 3

    Stir in the minced garlic, grated Parmesan cheese, olive oil, and lemon juice.

  • 4

    Season the mixture with salt and pepper to taste, mixing well to ensure all flavors are evenly distributed.

  • 5

    Let the dip sit in the refrigerator for at least 30 minutes to allow the flavors to meld together.

  • 6

    Serve chilled with whole grain crackers or fresh veggie sticks, enjoying either as a meal or a side dish at breakfast, lunch, or dinner.