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Monday, August 4, 2014

Yummy Mummy Monday: YOLO Spinach Artichoke Dip

Ok, so even thought the name suggests this is an indulgent recipe which you'll love in the moment but maybe regret later, I've provided the healthy version that I created with the naughty options next to them, so you can decide how indulgent you want to be. My friend Marian passed her recipe on to me (it's knock off Cactus Club folks, so you know it's good!), and I adapted it for those looking for a lighter option. This is a great take & bake option you can make ahead for a potluck, or perfect baked & served right away. Either way, you won't be disappointed. Because, ya know you only live once! ;)


Yummy Mummy Recipe: YOLO Spinach Artichoke Dip

Ingredients:
1 14oz can artichoke hearts, drained
3/4 cup grated Parmesan cheese
3 cloves garlic, crushed
1 10oz package frozen chopped spinach, thawed & drained
2/3 cup Greek or plain yogurt (or 1/3 cup heavy cream + 1/2 cup sour cream)
1 cup shredded mozzarella cheese

Directions:
1. If baking right away, preheat oven to 350 degrees (if baking later, just remember the temp and time needed (15- 20 minutes).
2. In a food processor, combine artichoke hearts, Parmesan cheese, and garlic. Pulse until chopped.
3. In a separate bowl, mix spinach, & yogurt (or if you're being naughty, the heavy cream & sour cream). Toss in the artichoke mix and combine.
4. Pour dip into a 9"*13" baking dish (or something of a similar size) and top with grated mozzarella. Bake for 15- 20 minutes, or store in fridge until ready to heat & serve.

Enjoy with tortilla chips, sourdough bread, or your favourite dippable edibles!

A special thank you to my friend Marian for giving me this amazing recipe that I'll be making many more times! YOLO- so you better make it tasty! 


August posts sponsored by Cutie Pie Boutique