Artichokes are a new found love of mine. It’s not that I ever hated them, I just never had them. Except for artichoke dip.
And with the amount of cheese in the dip, I couldn’t even taste the artichoke.
But, I wanted to try making my own artichoke dip. And so I did- after I went back to the store and picked up a second jar. The contents of the first jar mysteriously disappeared after I tried a “little bit” of one artichoke
Since tomorrow is Superbowl Sunday, I figured it’s the perfect time to post this one.
It can be eaten hot or cold- your choice! (I actually prefer it cold- it gets in my belly quicker )
Spinach and Artichoke Dip (Yogurt-Based)
4 cups plain, organic whole milk yogurt (before straining)
1 and 1/2 cups fresh spinach, roughly chopped
2 jars/cans of artichokes, chopped (12 oz or 14oz- whichever is fine)
1/2 cup shredded mozzarella cheese
1 tbsp garlic powder
1 tbsp chili powder
1/2 tsp cayenne
salt and pepper, to taste
For Cold Dip: Strain yogurt for 1 hour. Mix strained yogurt with the rest of the ingredients and serve.
For Hot Dip: Strain yogurt for about 5 hours. Mix strained yogurt with the rest of the ingredients and place in a greased 8×8 or 9×9 baking dish. Bake in the oven at 350 for 30 minutes. Let cool sightly before serving.