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Mediterranean Spinach Artichoke Dip

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Mediterranean Spinach Artichoke Dip—and it’s a tad healthier!

Ingredients

  • 1 Tablespoon Oil From The Sun Dried Tomatoes
  • ¼ cups Shallots, Finely Chopped
  • 2 cloves Garlic, Finely Minced
  • ¼ cups Sun Dried Tomatoes (preserved In Olive Oil)
  • 8 ounces, weight Artichoke Hearts, Finely Chopped
  • ¼ teaspoons Dried Thyme
  • 10 ounces, weight Frozen Chopped Spinach, Thawed And Drained
  • 5 ounces, weight Neufchatel Cheese, Softened
  • ½ cups Plain Nonfat Greek Yogurt, At Room Temperature
  • ½ cups Low Fat (or Reduced Fat) Monterey Jack Cheese, Shredded
  • ¼ teaspoons Paprika
  • Kosher Salt And Pepper To Taste
  • 2 Tablespoons Parmesan Cheese, Finely Grated

Preparation

Preheat oven to 350ºF.

In a large skillet, heat the oil from the sun-dried tomatoes. Add shallots and cook until translucent. Add garlic and cook for an additional minute. Add 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.

Add Neufchatel, Greek yogurt, Monterey Jack cheese and paprika to the spinach mixture. Season with salt and pepper. Combine well. Lightly cover ramekins or other baking dishes with cooking spray. Spoon spinach mixture into the dishes and sprinkle the tops with Parmesan cheese.

Bake for 20–25 minutes and then turn the broiler on. Broil the tops until they are golden brown. Serve with chips, bread slices, crackers, or vegetable sticks.

2 Comments

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Profile photo of Nam | The Culinary Chronicles

Nam | The Culinary Chronicles on 3.31.2011

Hi loramario, I used jarred artichokes but you can use any type you have on hand :)

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loramario on 3.30.2011

what kind of artichoke hearts? frozen, canned or fresh?

One Review

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Just Add Spice on 7.7.2011

I made this for our 4th of July get-together and it was a big hit!

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