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 versatile, creamy dip that's perfect for breakfast, lunch, or dinner. This refreshing dish combines tangy Greek yogurt with nutrient-packed spinach, artichoke hearts, and a hint of chickpeas and mozzarella for an extra boost of protein. Finished with a touch of olive oil, garlic, and lemon juice, it offers a well-rounded flavor and satisfying texture.

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NUTRITION

453kcal
Protein
38.4g
Fat
24.0g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

1 cup low-fat Greek yogurt (245g)

2 cups fresh spinach (60g)

1/2 cup artichoke hearts (82g)

1/4 cup chickpeas (40g)

1/4 cup shredded part-skim mozzarella (28g)

1 tbsp extra virgin olive oil (14g)

1 garlic clove

1 tbsp lemon juice (15g)

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PREPARATION

  • 1

    Preheat your oven to 375°F if you prefer a warm dip, or set out the ingredients for a cold version.

  • 2

    In a food processor, combine the Greek yogurt, garlic, and lemon juice. Pulse until smooth.

  • 3

    Add the spinach and artichoke hearts to the processor. Pulse a few times until the mixture is well combined but still slightly chunky.

  • 4

    Transfer the mixture to a bowl and stir in the chickpeas and shredded mozzarella cheese. For extra texture, lightly mash the chickpeas with a fork before mixing.

  • 5

    Drizzle in the olive oil and mix thoroughly. Season with salt and pepper to taste.

  • 6

    For a warm dip, transfer the mixture to an ovenproof dish, bake for 10-12 minutes until heated through and the cheese is slightly melted.

  • 7

    If serving cold, refrigerate for at least 30 minutes to allow the flavors to meld.

  • 8

    Serve with whole grain crackers, veggie sticks, or as a spread on toast, and enjoy your creamy, protein-packed dip.

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 versatile, creamy dip that's perfect for breakfast, lunch, or dinner. This refreshing dish combines tangy Greek yogurt with nutrient-packed spinach, artichoke hearts, and a hint of chickpeas and mozzarella for an extra boost of protein. Finished with a touch of olive oil, garlic, and lemon juice, it offers a well-rounded flavor and satisfying texture.

NUTRITION

453kcal
Protein
38.4g
Fat
24.0g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

1 cup low-fat Greek yogurt (245g)

2 cups fresh spinach (60g)

1/2 cup artichoke hearts (82g)

1/4 cup chickpeas (40g)

1/4 cup shredded part-skim mozzarella (28g)

1 tbsp extra virgin olive oil (14g)

1 garlic clove

1 tbsp lemon juice (15g)

PREPARATION

  • 1

    Preheat your oven to 375°F if you prefer a warm dip, or set out the ingredients for a cold version.

  • 2

    In a food processor, combine the Greek yogurt, garlic, and lemon juice. Pulse until smooth.

  • 3

    Add the spinach and artichoke hearts to the processor. Pulse a few times until the mixture is well combined but still slightly chunky.

  • 4

    Transfer the mixture to a bowl and stir in the chickpeas and shredded mozzarella cheese. For extra texture, lightly mash the chickpeas with a fork before mixing.

  • 5

    Drizzle in the olive oil and mix thoroughly. Season with salt and pepper to taste.

  • 6

    For a warm dip, transfer the mixture to an ovenproof dish, bake for 10-12 minutes until heated through and the cheese is slightly melted.

  • 7

    If serving cold, refrigerate for at least 30 minutes to allow the flavors to meld.

  • 8

    Serve with whole grain crackers, veggie sticks, or as a spread on toast, and enjoy your creamy, protein-packed dip.