Mediterranean Spinach Artichoke Dip
If you want to add more gluten free and primal recipes to your recipe box, Mediterranean Spinach Artichoke Dip might be a recipe you should try.
- Servings: 8
- Total cooking time:
Ingredients:
- 10 ounces Frozen Chopped Spinach, thawed and drained
- 8 ounces Artichoke Hearts, finely chopped
- 5 ounces Neufchatel Cheese, softened
- 1/2 cup Plain Nonfat Greek Yogurt, at room temperature
- 1/2 cup Low Fat (or reduced fat) Monterey Jack Cheese, shredded
- 2 tablespoons Parmesan Cheese, finely grated
- 1 tablespoon Oil from the Sun Dried Tomatoes
- 1/4 cup Shallots, finely chopped
- 2 Whole Garlic Cloves, finely minced
- 1/4 teaspoon Dried Thyme
- 1/4 teaspoon Paprika
- Kosher Salt and Pepper to taste
Instructions:
- Preheat oven to 350 degrees.
- In a large skillet, heat the oil from the sun dried tomatoes.
- Add shallots and cook until translucent.
- Add garlic and cook for an additional minute.
- Add sun dried tomatoes, artichoke hearts, and dried thyme. Stir and cook for 2-3 minutes before adding the spinach. Cook for an additional few minutes and then transfer all items into a large bowl.
- Add Neufchatel, Greek Yogurt, Monterey Jack Cheese and paprika to the spinach mixture. Season with salt and pepper.
- Combine well. Lightly cover ramekins or other baking dishes with cooking spray. Spoon spinach mixture into the dishes and sprinkle the tops with Parmesan Cheese.
- Bake for 20-25 minutes and then turn the broiler on. Broil the tops until they are golden brown.
- Serve with chips, bread slices, crackers, or vegetable sticks.
