Spinach Artichoke Dip
Using yogurt instead of sour cream lightens this favorite recipe and adds a tangy flavor. Recipe adapted from Delish.com.
  • 1 14-oz. can quartered artichoke heartsdrained
  • 1 5-oz. package Olivia’s Baby Spinachchopped
  • 1cup Byrne Hollow Farms Greek yogurt
  • 1cup Supreme Shredded mozzarella cheeseplus more for topping dip
  • 1/3cup shredded Parmesan cheese
  • 2cloves garlicminced
  • kosher salt
  1. Preheat the oven to 350°F.
  2. Chop artichoke hearts and spinach into bite-sized pieces.
  3. Mix all ingredients together and season with a pinch of salt;
  4. Pour into a small casserole or oven-safe dish (about 1-quart).
  5. Sprinkle the top with extra mozzarella cheese.
  6. Bake for 20-22 minutes, or until heated through and the cheese on top is melted.
  7. Serve warm with pita or tortilla chips.