Baked Spinach and Artichoke Dip with Greek Yogurt
Author: Chef Glenn Lyman – BJ’s Wholesale Club Cooking Ambassador
- 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
- Preheat oven to 350 degrees.
- 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.
- 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/
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