Best Greek Spinach Artichoke Dip Recipes

SPINACH AND ARTICHOKE GREEK YOGURT DIP

Spinach and Artichoke Greek Yogurt Dip image

A very healthy and delicious alternative to standard spinach dip. Serve as an appetizer or even as a main dish. The protein in the Greek yogurt makes it a very satisfying meal. Serve with pita bread, tortilla chips, toasted bread, crackers or anything else you can think of.

Provided by Tanya

Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes

Time 15m

Yield 4

Number Of Ingredients 9

Ingredients

1 teaspoon olive oil
1 (9 ounce) bag fresh spinach
1 (14 ounce) can artichoke hearts, drained and finely chopped
1 (8 ounce) can sliced water chestnuts, drained and finely chopped
2 cups plain non-fat Greek-style yogurt
¼ cup grated Parmesan cheese
1 pinch ground black pepper, or to taste
1 pinch garlic powder, or to taste
1 pinch onion powder, or to taste

Steps:

Heat olive oil in a skillet over medium heat; cook and stir spinach until wilted, about 5 minutes.
Transfer spinach to a cutting board and finely chop. Mix spinach, artichoke hearts, and water chestnuts together in a bowl. Add yogurt, Parmesan cheese, black pepper, garlic powder, and onion powder to spinach mixture; stir.

Nutrition Facts : Calories 169.7 calories, Carbohydrate 20.9 g, Cholesterol 4.4 mg, Fat 2.9 g, Fiber 5.1 g, Protein 16.3 g, SaturatedFat 1.1 g, Sodium 537.6 mg, Sugar 6.4 g

GREEK SPINACH ARTICHOKE DIP

GREEK SPINACH ARTICHOKE DIP image

A MUCH LOVED DIP WE USED TO GET AT OUR FAVORITE GREEK RESTAURANT IN THE CITY OF ORLANDO, FL. THEY TOOK IT OFF THEIR MENU AND SO WE TRIED TO RECREATE IT AND WE CAME VERY CLOSE. IN FACT I THINK MINE WAS BETTER. I MADE IT FOR MY DAUGHTERS BIRTHDAY.

Provided by Kimi Gaines

Categories Vegetable Appetizers

Time 25m

Number Of Ingredients 6

Ingredients

1 big hand full of fresh spinach
1 can(s) artichoke hearts, canned (save juice)
1 Tbsp crushed garlic
2 Tbsp crumbled feta cheese
1/4 c fresh parmigiana cheese, grated
2 Tbsp olive oil

Steps:

1. In a blender, add all ingredients with some of the artichoke juice until smooth. I just add the juice till it came to the consistency I wanted; not runny but a bit thick.
2. Heat oven to 375F; pour into small baking dish topping it with Parmesan cheese; bake till top is brown. I turned my oven to 400f to make it a little more brown at the top. Serve with Nani bread or warm pita's.