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 luscious, tangy dip blending nonfat Greek yogurt with low-fat cream cheese and part-skim mozzarella, combined with fresh spinach and artichoke hearts. It's lightly seasoned with garlic, shallot, and olive oil for a burst of flavor, making it a protein-rich, satisfying dish any time of day.

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NUTRITION

415kcal
Protein
41.4g
Fat
17.5g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

2 ounces Low-Fat Cream Cheese (56g each portion)

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

1 cup fresh Spinach (30g)

1/2 cup Artichoke Hearts, drained (75g)

1 garlic clove, minced

1 small Shallot, finely chopped

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat a small skillet over medium heat and add the olive oil.

  • 2

    Sauté the minced garlic and chopped shallot until fragrant and slightly softened, about 2 minutes.

  • 3

    In a medium bowl, combine the nonfat Greek yogurt, low-fat cream cheese, and shredded part-skim mozzarella. Stir until smooth and well-mixed.

  • 4

    Fold in the fresh spinach and artichoke hearts along with the sautéed garlic and shallot.

  • 5

    Season the mixture with a pinch of salt and pepper to taste.

  • 6

    Transfer the dip to a serving bowl and refrigerate for at least 30 minutes to allow the flavors to meld.

  • 7

    Enjoy the dip as a spread for whole grain crackers, veggies, or even as a topping for a light flatbread.

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 luscious, tangy dip blending nonfat Greek yogurt with low-fat cream cheese and part-skim mozzarella, combined with fresh spinach and artichoke hearts. It's lightly seasoned with garlic, shallot, and olive oil for a burst of flavor, making it a protein-rich, satisfying dish any time of day.

NUTRITION

415kcal
Protein
41.4g
Fat
17.5g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

2 ounces Low-Fat Cream Cheese (56g each portion)

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

1 cup fresh Spinach (30g)

1/2 cup Artichoke Hearts, drained (75g)

1 garlic clove, minced

1 small Shallot, finely chopped

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat a small skillet over medium heat and add the olive oil.

  • 2

    Sauté the minced garlic and chopped shallot until fragrant and slightly softened, about 2 minutes.

  • 3

    In a medium bowl, combine the nonfat Greek yogurt, low-fat cream cheese, and shredded part-skim mozzarella. Stir until smooth and well-mixed.

  • 4

    Fold in the fresh spinach and artichoke hearts along with the sautéed garlic and shallot.

  • 5

    Season the mixture with a pinch of salt and pepper to taste.

  • 6

    Transfer the dip to a serving bowl and refrigerate for at least 30 minutes to allow the flavors to meld.

  • 7

    Enjoy the dip as a spread for whole grain crackers, veggies, or even as a topping for a light flatbread.