I am hooked on artichoke hearts and I look for more ways to enjoy them. One day I saw my friend Lindsay wrote a blog entry on Spicy Spinach Artichoke Dip. I knew it was a sign to do a dip. I have roasted artichoke hearts and have also put them in salad many times but have never done a dip before. The interesting part of Lindsay’s recipe was the Greek yogurt substitute for low-fat mayonnaise. I was very intrigued.
My first step was to check what I already had. I found one can of artichoke hearts in the pantry and some left over of frozen ones in the freezer. So I thought I’d just use them all up and do only artichoke dip this time. I also still had two types of cheese in the fridge: shredded Mozzarella and Cheddar—I used a handful of each (the recipe calls for Mozzarella, Parmesan, and Monterrey Jack). Though I deviated a bit from Lindsay’s original recipe, the dip was still pretty amazing. The artichoke hearts, Mozzarella, Cheddar, and the Greek yogurt created a delicious chunky dip. I enjoyed the thick consistency more than the usual creamy one. For once I could really taste the artichoke! The dip was definitely more fragrant due to the yogurt and more flavorful from the artichoke and cheese combo. The cayenne powder definitely kicked and enhanced the dish. I enjoyed using pita chips to scoop.
Click the link to view the complete recipe: Spicy Spinach Artichoke Dip
Thanks, Lindsay! What a great recipe!