It’s been at least a decade since I have regularly frequented Houston’s restaurant, but I have never forgotten the delightfully, creamy and delicious artichoke-spinach dip. Although I can not claim that this recipe measures up exactly (that is a tall order, after all), I do find that it is a comforting, healthy and delicious substitute.
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Ingredients
- 10 oz frozen chopped spinach squeezed dry
- 14 oz can artichoke hearts drained and chopped
- 16 oz Greek yogurt
- 1 cup Primal Kitchen Mayo
- 2 scallions chopped
- 2 large cloves garlic minced
- Fresh chopped parsley, dill and chives to taste.
- Sea salt and freshly ground pepper to taste.
Ingredients
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Instructions
- Preheat oven to 400 degrees.
- Combine all ingredients and bake for 20 minutes.
- Enjoy with your favorite veggies or healthy chips for dipping!
Recipe Notes
*you can substitute fresh herbs for packaged organic vegetable herb mix
*you can substitute Greek yogurt with 1/2 cup Kefir and 1 cup of cashews, pulsed in a blender or food processor