Mediterranean Spinach Artichoke Dip

Name: Mediterranean Spinach Artichoke Dip
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8
Cuisine: Italian
Ingredients: 10 oz Spinach (10 ounces Frozen Chopped Spinach, thawed and drained); 8 oz Artichoke Hearts (8 ounces Artichoke Hearts, finely chopped); 5 oz Neufchâtel Cheese (5 ounces Neufchatel Cheese, softened); ½ cup Plain Nonfat Greek Yogurt (1/2 cup Plain Nonfat Greek Yogurt, at room temperature); ½ cup Cheddar Cheese (1/2 cup Low Fat (or reduced fat) Monterey Jack Cheese, shredded); 2 tbsp Parmesan Cheese (2 tablespoons Parmesan Cheese, finely grated); ¼ cup Sun-dried Tomatoes (1/4 cup Chopped Sun Dried Tomatoes (preserved in olive oil) + 1 tablespoon Oil from the Sun Dried Tomatoes); ¼ cup Shallots (1/4 cup Shallots, finely chopped); 2 pieces Garlic (2 Whole Garlic Cloves, finely minced); ¼ tsp Dried Thyme (1/4 teaspoon Dried Thyme); ¼ tsp Paprika (1/4 teaspoon Paprika); 0 pieces Salt and Pepper (Kosher Salt and Pepper to taste)

45 minItalian

Servings8

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Vegetarian
Gluten Free
Paleo
Pescatarian

Ingredients

For 8 servings

Spinach10 oz · 10 ounces Frozen Chopped Spinach, thawed and drained
Artichoke Hearts8 oz · 8 ounces Artichoke Hearts, finely chopped
Neufchâtel Cheese5 oz · 5 ounces Neufchatel Cheese, softened
Plain Nonfat Greek Yogurt½ cup · 1/2 cup Plain Nonfat Greek Yogurt, at room temperature
Cheddar Cheese½ cup · 1/2 cup Low Fat (or reduced fat) Monterey Jack Cheese, shredded
Parmesan Cheese2 tbsp · 2 tablespoons Parmesan Cheese, finely grated
Sun-dried Tomatoes¼ cup · 1/4 cup Chopped Sun Dried Tomatoes (preserved in olive oil) + 1 tablespoon Oil from the Sun Dried Tomatoes
Shallots¼ cup · 1/4 cup Shallots, finely chopped
Garlic2 pieces · 2 Whole Garlic Cloves, finely minced
Dried Thyme¼ tsp · 1/4 teaspoon Dried Thyme
Paprika¼ tsp · 1/4 teaspoon Paprika
Salt and Pepper0 pieces · Kosher Salt and Pepper to taste

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Steps

1Preheat oven to 350 degrees.
2In a large skillet, heat the oil from the sun dried tomatoes.
3Add shallots and cook until translucent.
4Add garlic and cook for an additional minute.
5Add sun dried tomatoes, artichoke hearts, and dried thyme. Stir and cook for 2-3 minutes before adding the spinach. Cook for an additional few minutes and then transfer all items into a large bowl.
6Add Neufchatel, Greek Yogurt, Monterey Jack Cheese and paprika to the spinach mixture. Season with salt and pepper.
7Combine well. Lightly cover ramekins or other baking dishes with cooking spray. Spoon spinach mixture into the dishes and sprinkle the tops with Parmesan Cheese.
8Bake for 20-25 minutes and then turn the broiler on. Broil the tops until they are golden brown.
9Serve with chips, bread slices, crackers, or vegetable sticks.