Spinach and Artichoke Dip
More dip! Yes!!! This dip loads up on spinach and artichoke to get lots of volume without sacrificing taste. Lots of volume means lots of enjoyment.
Makes 1 – 2 servings (depending on how much dip you can eat!)
🥄 1 c plain Greek yogourt
🥄 ½ package chopped frozen spinach, thawed, drained and squeezed dry
🥄 1 can artichoke hearts, drained
🥄 2 tbsp grated parmesan cheese
🥄 ½ tsp Worcestershire sauce
🥄 ¼ tsp garlic powder
🥄 ¼ tsp onion powder
Add the artichoke hearts to the bowl of a food processor, and pulse until the artichoke has been chopped well.
Add the artichokes, as well as all remaining ingredients to a mixing bowl. Stir thoroughly, and then cover and refrigerate for 2 – 3 hours before eating to allow flavours to mix. Re-stir before serving.