Ingredients
- 1 (10 oz) package frozen spinach, thawed and drained
- 1 1/2 cups plain Greek yogurt (whole milk, 2%, or nonfat)
- 1 (14 oz) can artichoke hearts, drained and chopped
- 2 cloves garlic, minced (or 2 tsp pre-minced)
- 6 oz feta cheese, crumbled (about 1 cup)
- 2/3 cup shredded mozzarella cheese, plus extra for topping
- 1/3 cup shredded parmesan cheese, plus extra for topping
Instructions
- Preheat oven to 350°F (175°C). Grease a 1-quart casserole dish or an 8×8-inch glass baking dish.
- Squeeze excess liquid from thawed spinach using a tea towel, cheesecloth, or mesh strainer bag until completely dry.
- In a large mixing bowl, combine Greek yogurt, chopped artichoke hearts, spinach, garlic, feta, mozzarella, and parmesan. Mix well with a spatula until evenly blended.
- Transfer mixture to the prepared baking dish. Sprinkle extra mozzarella and parmesan over the top.
- Bake 30–35 minutes, until cheese topping is golden and bubbly. For extra browning, broil during the last 5 minutes.
- Serve hot with chips, crackers, or vegetable sticks.
Notes
- Make ahead and refrigerate unbaked for up to 24 hours. Add 5–10 minutes to baking time if cold.
- Use marinated artichokes for an extra flavor boost.
- Substitute cottage cheese for feta for a milder version.
- Serve leftovers cold as a spread on sandwiches or wraps.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 130 kcal
- Sugar: 1 g
- Sodium: 280 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 25 mg
