Holiday Series: #2 Spinach & Artichoke Dip Appetizer (Cooking with Carolyn)

Defrost spinach under refrigeration or microwave and drain all water using cheesecloth.

Chop thawed artichoke hearts.

Heat a pan over medium heat and add extra virgin olive oil.

Add minced garlic to the pan and sauté for less than a minute until toasty.

Add the drained spinach to the pan and sauté for a few minutes.

Make room in the pan and add the chopped artichoke hearts.

Season with kosher salt and fresh cracked black pepper.

Add fresh ground nutmeg and Grand Diamond seasoning to the mixture.

Set the sautéed vegetables aside.

In the same skillet, add a little olive oil and flour to make a light roux, stirring until pale.

Pour in low sodium chicken stock and stir until well combined and slightly simmering.

Add a mixture of Gruyere cheese and pepper jack cheese to the roux and stock.

Season the cheese sauce to taste and stir in low-fat Greek yogurt for richness.

Add the sautéed spinach and artichokes back into the pan and stir to combine.

Plate the dip and serve.

Equipment Needed

Spice Level:

Dietary