Spanakopita Spinach and Artichoke Dip |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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A heart and delicious spinach and artichoke dip made with feta, yogurt, mint, and dill. From Nooschi. 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 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.
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