Spinach and Artichoke Dip (Yogurt-Based)

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) 

Ingredients: 

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

Directions: 

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.

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