This is a just another version of spinach and artichoke dip. But with some Greek inspiration.
3 c. chopped fresh spinach
8 oz light cream cheese, room temperature
1/4 c. mayo, room temperature
1/4 c. light sour cream
1/2 c. non fat Greek yogurt, room temperature
1 1/2 c. mozzarella cheese
1/4 c. Parmesan cheese
1/2 c. feta cheese
1/4 c. white wine
1 16 oz can artichokes heart, drained and chopped
1/4 cup sun dried tomatoes, chopped
1 small can sliced olives , any kind
3 garlic cloves
1 tsp black pepper
carrots, celery, french baguette, pita chips, apple slices, cucumber slices
Preheat the oven to 350
Combine the cream cheese, mayo, sour cream, yogurt, garlic, cheese, wine and pepper in a food processor. Process until it is blended together and smooth. Fold in the chopped spinach, sun dried tomatoes, olives and artichoke hearts.
My ‘secret’ ingredient for the spinach dip is…2 Buck Chuck
Top with the feta cheese.
Bake for 30-35 minutes. or until top is golden brown and sides are bubbly.