Baked Spinach Artichoke Dip
Baked spinach artichoke dip made with Greek yogurt, avocado, mozzarella and parmesan, blended smooth and folded with spinach and artichoke hearts. Creamy, cheesy and lighter.
Servings 12 people
Ingredients
- 1/2 sweet onion peeled
- 1 jalapeño washed and seeded (add seeds for additional spice)
- 1 avocado pit and outer skin removed
- 1 cup Greek plain yogurt
- 1 cup shredded mozzarella
- 1 cup shredded fresh parmesan
- 1 teaspoon salt
- 1 Tablespoon minced garlic
- 14 oz can quartered artichoke hearts (NOT marinaded) drained and coarsely chopped
- 10 oz frozen chopped spinach thawed
Instructions
- Preheat oven to 350 degrees F.
- In a quality blender, add onion, jalapeño, avocado, yogurt, mozzarella, parmesan, salt, and garlic. Blend until smooth for about 45 seconds. Pour mixture into 8x8 glass baking dish. Carefully stir in artichokes and spinach until mixed and combined evenly.
- Bake covered for 30 minutes or until dip is bubbling around the sides.
Notes
Want even more spice? Add one more jalapeño with seeds (2 jalapeños total) for a nice and spicy dip.