Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Artichoke Jalapeno Dip With Greek Yogurt
Print Recipe
Pin Recipe
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Course
Appetizer
Cuisine
American
Servings
12
Ingredients
1x
2x
3x
½
cup
Neufchatel Cheese
1
cup
non-fat greek yogurt
2
handfuls of fresh spinach
2 oz.
1
can artichoke hearts
thoroughly drained
3
tablespoons
diced jalapeño peppers
canned
½
cup
shredded Swiss cheese
½
cup
shredded parmesan cheese
plus more for sprinkling on top
½
teaspoon
garlic powder
½
teaspoon
salt
1
teaspoon
sugar
Instructions
In a food processor, blend Neufchatel cheese, greek yogurt and seasonings.
Add remaining ingredients and pulse carefully so that small chunks of artichoke remain.
Using a spatula, scrape mixture into a heat safe bowl or casserole. Sprinkle the top with parmesan cheese.
Bake at 375°F for 20 minutes or until the cheese on top is lightly browned. Serve warm or chilled.
Keyword
Artichoke, Greek yogurt
Tried this recipe?
Let us know
how it was!