Mediterranean Spinach Artichoke Dip

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

If you want to add more gluten free and primal recipes to your recipe box, Mediterranean Spinach Artichoke Dip might be a recipe you should try. One portion of this dish contains about 7g of protein, 7g of fat, and a total of 118 calories. This recipe serves 8.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

118 kcal

Calories

7 g

Protein

7 g

Fat

8 g

Carbs

Ingredients

For 8 servings

Estimated cost~€4.30 · ~€0.55/serving

Instructions

1
Preheat oven to 350 degrees.
2
In a large skillet, heat the oil from the sun dried tomatoes.
3
Add shallots and cook until translucent.
4
Add garlic and cook for an additional minute.
5
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.
6
Add Neufchatel, Greek Yogurt, Monterey Jack Cheese and paprika to the spinach mixture. Season with salt and pepper.
7
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.
8
Bake for 20-25 minutes and then turn the broiler on. Broil the tops until they are golden brown.
9
Serve with chips, bread slices, crackers, or vegetable sticks.