Baked Spinach and Artichoke Dip with Greek Yogurt
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Ingredients
  • 1 and ½ cups of Wellsley Farms Marinated Artichoke Hearts, drained and roughly chopped
  • 1 and ½ cup of package frozen Wellsley Farms Spinach and Kale blend, thawed and drained (squeezed)
  • 8 ounces of Wellsley Farms Organic Greek Plain Yogurt
  • 2 cups shredded mozzarella cheese
  • ¼ cup grated parmesan cheese
  • ¼ cup chopped green onion
  • 1 clove garlic, minced
  • 2 tablespoons chopped Wellsley Farms Imported Roasted Red Peppers
  • Kosher salt and pepper
  • Pita bread
Instructions
  1. Preheat oven to 350 degrees.
  2. Add all the ingredients to a large mixing bowl and season to taste with kosher salt and pepper. Pour mixture into 1 ½ quart ovenproof container.
  3. Bake at for 25-30 minutes or until hot and bubbly. Serve with toasted pita bread wedges or pita chips.
Recipe by Game On Mom at https://www.gameonmom.com/fall-football-recipe-baked-spinach-artichoke-dip-greek-yogurt/