SPANAKOPITA SPINACH AND ARTICHOKE DIP

Spanakopita Spinach and Artichoke Dip image

Provided by Barbell Bunny

Time 50m

Yield 4 cups of dip, 8 serving(s)

Number Of Ingredients 11

11 ounces Baby Spinach, roughly chopped
1 (398 ml) jar artichoke hearts, roughly chopped
6 scallions, finely chopped
1 garlic clove, minced
1/2 lb light feta, crumbled
4 tablespoons fresh dill, finely chopped
3 tablespoons of fresh mint, finely chopped
5 tablespoons low-fat plain yogurt
1/2 tablespoon lemon juice
extra virgin olive oil
salt and pepper

Steps:

Pre-heat the oven to 350F/175°C.
Make sure the vegetables and herbs are dry before chopping them. This is to avoid the dip being too watery.
In a lightly oiled pan, sautee the garlic for about 30 seconds.
Add in the spinach, dill, scallions and mint, and sautee for approx 3-5 minutes or until the veggies have wilted.
Remove from pan and drain any excess liquid.
In a large bowl, mix together the wilted vegetables, crumbled feta, and artichokes. Add in salt and pepper to taste. Mix well.
Transfer the spinach and artichoke mixture into a baking dish, and bake uncovered for 30-35 minutes.
Right before serving, stir in the yogurt and lemon juice. Mix well and serve.

Nutrition Facts : Calories 116.1, Fat 6.4, SaturatedFat 4.3, Cholesterol 25.6, Sodium 470.5, Carbohydrate 9.4, Fiber 3.2, Sugar 3.7, Protein 7.1