Spinach and Arugula Artichoke Yogurt Dip

If you are looking for a delicious and healthy spinach artichoke dip look no further. My recipe is fast and easy to make. It’s light and healthy. It’s not super rich like most artichoke dips. This recipe is eaten cold unlike most other artichoke dips. So there is no cooking involved (except for wilting the greens).

Spinach & Arugula Artichoke Yogurt Dip

2 cups Greek yogurt (I prefer full fat yogurt, but you can use whichever you prefer)

2 huge handfuls of fresh baby spinach

1 huge handful of fresh baby arugula

1 can of artichoke hearts

1 cup of shredded parmesan

2 fresh garlic cloves, crushed

1-2 dashes of paprika

1-2 dashes of Tobasco

Salt & Pepper to taste

Sautè spinach and arugula leaves in a pan with a little oil. (I prefer using coconut oil, avocado oil, grass fed butter, or high quality olive oil.) Sautè till spinach and arugula are nicely wilted. Transfer the greens to a cutting board and give them a good chop. Drain artichoke hearts and chop into smaller pieces. Crush or grate two cloves of fresh garlic. In a bowl add yogurt, the spinach and arugula, artichoke hearts, garlic, and shredded parmesan. Stir to mix. Add a dash or two of paprika, salt and pepper to taste, and one to two dashes of Tobasco. Stir well to mix. Store in refrigerator until ready to eat. Serve with your favorite dipper. I love fresh veggies, sourdough bread, or homemade tortilla chips. Enjoy!