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Traci Altman

Holistic Health Coach and Advocate for Your Best Life

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February 2, 2017

BAKED SPINACH DIP

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.

Print Recipe
BAKED SPINACH DIP
Course Appetizer, Party Favorites
Servings
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.
Course Appetizer, Party Favorites
Servings
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.
Instructions
  1. Preheat oven to 400 degrees.
  2. Combine all ingredients and bake for 20 minutes.
  3. 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

Filed Under: Recipes

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