Spanakopita Spinach and Artichoke Dip

"A heart and delicious spinach and artichoke dip made with feta, yogurt, mint, and dill. From Nooschi."
 
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Ready In:
50mins
Ingredients:
11
Yields:
4 cups of dip
Serves:
8
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

<p>I am an amateur cook and baker, but I love experimenting with new recipes and adapting them to my tastes, macros, and dietary preferences.</p> 8740141"
 
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