This warm, creamy dip is bursting with flavor! I posted this recipe back in 2011 on my low carb blog, but it's gluten free as well. It is so good, I just had to share it with you today. I prefer this dip baked in the oven, but it is equally delicious served cold. If you choose not to bake it, cover the dish and place it in the fridge for several hours to ripen the flavors. This dip pairs very well with homemade pita chips. They were just meant to be together. I found a great recipe for gluten free pita bread over at Faithfully Gluten Free, formerly The Baking Beauties. I sliced the pitas into wedges, sprayed them with olive oil then sprinkled on little salt and pepper and baked for 10-12 minutes at 350F until golden brown. They will crisp up as they cool. They keep well sealed in a plastic bag or airtight container. Now on to the recipe!
- 6 oz of cream cheese
- 1/2 cup plain Greek yogurt
- 1 -14 oz can of artichoke hearts, drained
- 1/2 cup frozen spinach thawed, drained and chopped or 2 cups fresh, chopped
- 1/4 cup parmesan cheese
- 3/4 cup shredded pepper jack cheese
- 2 cloves garlic chopped
- salt and pepper to taste
Soften cream cheese in the microwave for 30 seconds in a medium sized microwave safe bowl. Add the yogurt, garlic, salt, pepper and Parmesan cheese, then stir until well blended. Stir in the spinach, artichokes and about 1/2 cup of the pepper jack cheese. Put the dip into an oven-safe dish and sprinkle remaining 1/4 cup of the cheese on top. Bake at 350 for approximately 25-30 minutes until heated through and the cheeses melt. Serve with gluten free cracker or pita chips. Enjoy!