Greek Yogurt Spinach Artichoke Dip

One of my favorite appetizers has to be the classic cheesy hot spinach artichoke dip. This healthier version is easy to throw together making it the perfect party appetizer. 

The secret to this healthier creamy version is using a mixture of thick Greek yogurt and avocado mayo instead of sour cream! The yogurt adds a good dose of protein and the avocado oil adds some healthy fats and flavor. 

Although I used a white chedder in this recipe, a shredded Gouda or fontina cheese would work just as well. The addition of Parmesan Reggiano lends a nutty flavor making this dip irresistible! 

Ingredients:

2 lb of fresh spinach 

1 14oz can artichoke hearts, finely chopped 

3 cloves of garlic, minced 

1 cup Greek yogurt 

1/2 cup avocado mayo 

1 cup white chedder, shredded

1/2 cup Parmigiana Reggiano, shredded 

2 tbsp olive oil

1/2 tsp salt 

Directions:

1. Preheat oven to 350F°. Set aside an 8X8 square or 8in round glass pan. 

2. Heat olive oil in a pan on medium heat. 

3. Add spinach in bunches and sauté until completely wilted. 

4. Add garlic and salt and sauté for 2 minutes, stirring it frequently to prevent garlic from burning. Remove from heat and let cool. 

5. In a large mixing bowl, add Greek yogurt, avocado mayo, Parmigiana Reggiano cheese and half of the chedder cheese and mix together. 

6. Chop the wilted spinach and artichokes and add them to the bowl. Mix together. 

7. Transfer to your baking dish and top with remaining chedder cheese. 

8. Bake for 25-30 minutes until the top becomes golden brown. Use the broil function for the last 3-5 minutes for a crustier cheesy top if desired. 

9. Serve with your favorite chips or veggies and enjoy! I served mine with gluten-free Simple Mills rosemary almond flour crackers.