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 with a tangy Greek yogurt base, fresh-cooked spinach, and tender artichoke hearts, elevated by a hint of olive oil and zesty seasonings. Perfect for a light meal or shared appetizer that delights with each bite.

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NUTRITION

364kcal
Protein
31.6g
Fat
14.9g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Plain Nonfat Greek Yogurt (245g)

1 cup Cooked Baby Spinach (180g)

1/2 cup Artichoke Hearts, canned, drained (120g)

1 tbsp Olive Oil (14g)

1/2 tsp Garlic Powder

1 tbsp Lemon Juice (15g)

Salt and Pepper to taste

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PREPARATION

  • 1

    In a medium bowl, combine the plain nonfat Greek yogurt, cooked baby spinach (chopped if desired), and artichoke hearts.

  • 2

    Drizzle in the olive oil and add the garlic powder and lemon juice.

  • 3

    Season with salt and pepper to taste, then stir all ingredients until well incorporated.

  • 4

    Cover and refrigerate the dip for at least 1 hour to allow flavors to meld.

  • 5

    Serve chilled as a light meal dip or alongside whole-grain crackers and fresh veggies.

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 with a tangy Greek yogurt base, fresh-cooked spinach, and tender artichoke hearts, elevated by a hint of olive oil and zesty seasonings. Perfect for a light meal or shared appetizer that delights with each bite.

NUTRITION

364kcal
Protein
31.6g
Fat
14.9g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Plain Nonfat Greek Yogurt (245g)

1 cup Cooked Baby Spinach (180g)

1/2 cup Artichoke Hearts, canned, drained (120g)

1 tbsp Olive Oil (14g)

1/2 tsp Garlic Powder

1 tbsp Lemon Juice (15g)

Salt and Pepper to taste

PREPARATION

  • 1

    In a medium bowl, combine the plain nonfat Greek yogurt, cooked baby spinach (chopped if desired), and artichoke hearts.

  • 2

    Drizzle in the olive oil and add the garlic powder and lemon juice.

  • 3

    Season with salt and pepper to taste, then stir all ingredients until well incorporated.

  • 4

    Cover and refrigerate the dip for at least 1 hour to allow flavors to meld.

  • 5

    Serve chilled as a light meal dip or alongside whole-grain crackers and fresh veggies.