Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion (finely diced)
- 4 cloves garlic (mashed)
- 1 14- ounce can artichoke hearts (drained and roughly chopped)
- Zest of 1 lemon
- 10 ounces fresh spinach (chopped (or 16 ounces frozen spinach, thawed and pat dry))
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon cumin
- 1 teaspoon ground black pepper
- 8 ounces cream cheese
- 3/4 cup plain Greek yogurt
- 3/4 cup freshly grated Parmesan cheese
- 1 cup grated mozzarella cheese
Serve with:
- Tortilla chips
Instructions
- Heat olive oil in a large skillet over medium-high heat. Once hot, add the onion and cook for 2-3 minutes, then add the garlic and cook for 2 minutes more.
- Add the artichoke hearts and lemon zest, cooking for another 2 minutes, then add the spinach and seasonings. Once the spinach has wilted, mix in the cream cheese and yogurt until everything is well coated.
- Stir in the Parmesan cheese, then remove from heat. Top with an even layer of mozzarella cheese.
- Transfer the skillet to the oven and set it to BROIL. Place the pan on the low or medium rack and broil for 3-4 minutes until the top is nicely browned—keep a close eye on it to prevent burning.
- Remove from the oven, dig in, and ENJOY!!!