Submitted by: Michelle Hoff
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Servings: 12
Warm and savory with a little spicy kick, this dip is great for a fall tailgate party.
1 1/2 c. baby spinach
6 oz. artichoke hearts
1/2 c. Greek yogurt
2 tsp. garlic
1 c. parmesan cheese
1 c. pepper jack cheese
1/2 c. homemade mayonnaise
Preheat the oven to 350ºF. Grease a casserole dish with butter or coconut oil.
Combine chopped spinach (1 1/2 - 2 cups, depends on your preference), chopped artichokes, Greek yogurt, minced garlic, grated Parmesan cheese, and mayonnaise in a large bowl. Stir well.
Scrape into the prepared casserole dish, evenly spread out covering the bottom of the dish, and sprinkle the grated pepper jack cheese on top.
Bake for 25-30 minutes, until golden brown around edges.
Serve immediately or transfer to a chafing dish and keep warm over a low flame. Serve with gluten free crackers or sliced green, red, yellow, and orange bell peppers.
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