Spanakopita Spinach And Artichoke Dip Recipe

Name: Spanakopita Spinach And Artichoke Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 11 ounces Baby Spinach, roughly chopped; 1 (398 ml) jar artichoke hearts, roughly chopped; 6 scallions, finely chopped; 1 garlic clove, minced; 1/2 lb light feta, crumbled; 4 tablespoons fresh dill, finely chopped; 3 tablespoons of fresh mint, finely chopped; 5 tablespoons low-fat plain yogurt; 1/2 tablespoon lemon juice; extra virgin olive oil; salt and pepper

Servings: persons

11 ounces Baby Spinach, roughly chopped
1 (398 ml) jar artichoke hearts, roughly chopped
6 scallions, finely chopped
1 garlic clove, minced
1/2 lb light feta, crumbled
4 tablespoons fresh dill, finely chopped
3 tablespoons of fresh mint, finely chopped
5 tablespoons low-fat plain yogurt
1/2 tablespoon lemon juice
extra virgin olive oil
salt and pepper

1
Pre-heat the oven to 350F/175u00b0C.
2
Make sure the vegetables and herbs are dry before chopping them. This is to avoid the dip being too watery.
3
In a lightly oiled pan, sautee the garlic for about 30 seconds.
4
Add in the spinach, dill, scallions and mint, and sautee for approx 3-5 minutes or until the veggies have wilted.
5
Remove from pan and drain any excess liquid.
6
In a large bowl, mix together the wilted vegetables, crumbled feta, and artichokes. Add in salt and pepper to taste. Mix well.
7
Transfer the spinach and artichoke mixture into a baking dish, and bake uncovered for 30-35 minutes.
8
Right before serving, stir in the yogurt and lemon juice. Mix well and serve.

216

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 11 ounces Baby Spinach, roughly chopped, 1 (398 ml) jar artichoke hearts, roughly chopped, 6 scallions, finely chopped, 1 garlic clove, minced, and more.

Yes, Spanakopita Spinach And Artichoke Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spanakopita Spinach And Artichoke Dip

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