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 vibrant, creamy dip that marries the rich tang of nonfat Greek yogurt and low-fat cream cheese with the earthy freshness of spinach and the savory punch of marinated artichoke hearts. Finished with a drizzle of olive oil and a sprinkle of Parmesan, garlic, and onion powder, this dip offers a balanced blend of flavors and textures to complement any meal.

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NUTRITION

439kcal
Protein
33.8g
Fat
24.1g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1 cup Fresh Spinach, chopped (30g)

0.5 cup Marinated Artichoke Hearts, drained (84g)

2 oz Low-Fat Cream Cheese (56g)

1 tbsp Grated Parmesan Cheese (5g)

1 tbsp Extra Virgin Olive Oil (14g)

0.5 tsp Garlic Powder

0.5 tsp Onion Powder

1 tsp Lemon Juice

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat a small skillet over medium heat and lightly spray with cooking spray if desired.

  • 2

    Add the chopped spinach and sauté for 1-2 minutes until wilted. Transfer the spinach to a mixing bowl.

  • 3

    Roughly chop the artichoke hearts and add them to the bowl with spinach.

  • 4

    Stir in the Nonfat Greek Yogurt and Low-Fat Cream Cheese until the mixture is smooth and creamy.

  • 5

    Mix in the grated Parmesan cheese, garlic powder, onion powder, lemon juice, and season generously with salt and pepper.

  • 6

    Finish with a drizzle of extra virgin olive oil for a silky texture.

  • 7

    Serve immediately as a dip with whole grain crackers or vegetable sticks, or refrigerate for up to 2 days.

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 vibrant, creamy dip that marries the rich tang of nonfat Greek yogurt and low-fat cream cheese with the earthy freshness of spinach and the savory punch of marinated artichoke hearts. Finished with a drizzle of olive oil and a sprinkle of Parmesan, garlic, and onion powder, this dip offers a balanced blend of flavors and textures to complement any meal.

NUTRITION

439kcal
Protein
33.8g
Fat
24.1g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1 cup Fresh Spinach, chopped (30g)

0.5 cup Marinated Artichoke Hearts, drained (84g)

2 oz Low-Fat Cream Cheese (56g)

1 tbsp Grated Parmesan Cheese (5g)

1 tbsp Extra Virgin Olive Oil (14g)

0.5 tsp Garlic Powder

0.5 tsp Onion Powder

1 tsp Lemon Juice

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat a small skillet over medium heat and lightly spray with cooking spray if desired.

  • 2

    Add the chopped spinach and sauté for 1-2 minutes until wilted. Transfer the spinach to a mixing bowl.

  • 3

    Roughly chop the artichoke hearts and add them to the bowl with spinach.

  • 4

    Stir in the Nonfat Greek Yogurt and Low-Fat Cream Cheese until the mixture is smooth and creamy.

  • 5

    Mix in the grated Parmesan cheese, garlic powder, onion powder, lemon juice, and season generously with salt and pepper.

  • 6

    Finish with a drizzle of extra virgin olive oil for a silky texture.

  • 7

    Serve immediately as a dip with whole grain crackers or vegetable sticks, or refrigerate for up to 2 days.