Restaurant Style Spinach and Artichoke Dip
If there’s one recipe that I’ve been meaning to share with you guys over the past 3 years, it’s this one. And for the most part, it’s because as many bloggers know, the problem with blogging certain recipes is that sometimes the dish needs to be served hot, before there’s any time to snap a few photos. Take into account the time needed to adjust camera settings, fiddle with the light source, ensure all props are in place (none of these things are ever right even after test shots are taken when the food is still cooking), and essentially the dish starts getting cold by the time the photos are finished…every one of us is all too familiar with eating luke warm dinners. But this doesn’t fly when you’ve got a room full of hungry people eying the steaming and bubbly spinach and artichoke dip that’s just emerged from the oven – we all know that
Restaurant Style Spinach and Artichoke Dip
source: adapted from All Recipes
Ingredients:
1 1/2 tsp garlic powder
1 (10 oz) package frozen chopped spinach, thawed and drained
1 (14 oz or 15 oz ) can artichoke hearts, drained and chopped
12 oz (about 1 1/4 cups) jarred alfredo sauce (roasted garlic if you can find it; low fat works well too)
1 cup whole milk, part skim, or 2% mozzarella cheese, shredded
1/3 cup grated Parmesan cheese
8 oz (about 1 cup) plain nonfat Greek yogurt
Instructions:
Preheat oven to 400 degrees F.
In an medium bowl, stir all of the ingredients together until very well-combined and the spinach is well-distributed throughout the mixture. Spread the mixture out evenly in an 8″x8″ baking dish.
Cover with a greased sheet of aluminum foil and bake for 25-30 minutes, or until cheeses are melted and bubbly. Serve warm with crackers, tortilla chips, pita chips, or cut-up vegetables
