Spinach Artichoke Dip

I have a love hate relationship with spinach artichoke dip. While it is delicious, I can't get past the heavy creams, cream cheeses, and other heavy bases. This recipe is by no means "healthy" or "guilt-free," but it is a little lighter then the traditional dip with a base of Greek yogurt and it is packed with great flavor. This is a real winner on an appetizer line up. 

First, use fresh spinach. One major mistake I see with spinach artichoke dip is using frozen spinach... frozen spinach doesn't have a great texture or flavor and can throw the dip off. Fresh spinach folks, fresh. You want one bag (about 8-10 ounces), roughly chopped.

Heat 1 tablespoon olive oil on medium-high heat and add the spinach. You may need to let some of the spinach wilt down before adding more to get it all to fit. Add in 2 cloves minced garlic, 2 teaspoons Worcestershire sauce and a dash of salt and pepper. Cook, stirring frequently until the spinach is completely wilted and cooked down.

Remove with tongs, this lets you 'drain' the spinach as you remove it leaving all the excess liquid in the pan for later.

Turn the pan back on to medium-high and add 1 can artichoke hearts, drained. Allow the artichokes to brown a little on both sides. This really adds a kick of flavor to the dip. Remove and give a rough chop - I like to use my hand-dandy mini food chopper for a fast easy chop.

Now for the dip base - add 1 cup plain Greek yogurt to a bowl.

Add in the shredded Monterey jack cheese, Parmesan cheese, spinach, artichokes, and stir to combine.

I have found that a small crockpot is the best way to heat and serve this delectable dip. Place in the crockpot on high for 1 hour, stirring every 20 or so minutes.  However, if you do not have one an oven can work great. Heat your oven to 350, lightly grease a 1 quart baking dish and bake in the center of the preheated oven until the cheese is melted, about 20 minutes. Serve warm with your favorite bread, pita chips, tortilla chips, or your favorite dip vehicle. 

Spinach Artichoke Dip

1 bag fresh spinach (8-10 ounces)
1 can artichoke hearts, drained (14 ounces)
1 cup plain Greek yogurt
1 cup shredded Parmesan cheese
2 cups shredded Monterrey jack cheese
2 cloves garlic minced
2 teaspoons of Worcestershire sauce
1 tablespoon olive oil
Salt and pepper to taste

Heat 1 tablespoon of olive oil on medium-high heat. Roughly chop the spinach and add to the pan.  Add in 2 cloves of garlic minced, 2 teaspoons of Worcestershire sauce, salt and pepper. Cook, stirring frequently until the spinach is completely wilted and cooked down. Remove the spinach with tongs, draining the excess liquid back into the pan. Set aside. Return the pan to medium-high heat and add the drained artichoke hearts. Brown the artichokes on both sides, remove and roughly chop. In a medium mixing bowl combine yogurt, Parmesan cheese, Monterrey jack cheese, spinach, and artichokes. Put into small crockpot and heat for 1 hour before serving - stirring frequently. The crockpot keeps it warm and has a better texture. Or preheat oven to 350 degrees. Lightly grease a 1 quart baking dish and bake in the center of the preheated oven until the cheese is melted, about 20 minutes.