Spanakopita Spinach and Artichoke Dip

Submitted by Barbell Bunny

"A heart and delicious spinach and artichoke dip made with feta, yogurt, mint, and dill. From Nooschi."

 

• Ready In: 50mins
• Ingredients: 11
• Yields: 4 cups of dip
• Serves: 8

ingredients

• 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

directions

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