March Recipe

Greek Yogurt Spinach Artichoke Dip


  • 1 (14 0z.) can quartered artichoke hearts, drained
  • 1 (10 oz.) package frozen spinach, thawed
  • 1 cup Greek yogurt
  • 1 cup shredded mozzarella cheese
  • 1/3 cup shredded parmesan cheese
  •  2 cloves garlic, minced
  • salt


  1. Preheat the oven to 350F
  2. Chop artichokes hearts into bite-sized pieces.
  3. Mix all ingredients together and season with a pinch of salt; pour into a small (1 quart) casserole or oven-safe dish
  4. Bake for 20-22 minutes, or until heated through and the cheese on top is melted

Serve warm with pita or tortilla chips.