Clean Eating Grocery List

These are things I keep on hand so I always have something available for lunch and dinner.

Baked Spinach Artichoke Dip

Baked Spinach Artichoke Dip

Prep Time: 15 minutes

Yield: 4 cups

Baked Spinach Artichoke Dip


  • 1 (10-ounce) package frozen chopped organic spinach
  • 2 (13 3/4-ounce) cans artichoke hearts, drained and chopped
  • 1 tsp garlic, minced
  • 1/2 cup plain greek yogurt
  • 1/2 cup sour cream
  • 1/2 cup crumbled feta
  • 1 cup freshly grated Parmesan
  • 1 cup grated pepper jack cheese


  1. Preheat the oven to 350’.
  2. Grease a casserole dish with nonstick spray.
  3. Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry.
  4. Drain the artichoke hearts and coarsely chop in a food processor.
  5. Combine all the ingredients except the jack cheese in a large bowl, Stir well.
  6. Scrape into the prepared casserole dish and top with jack cheese.
  7. Bake for 30 minutes.
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