Artichoke Tahini Dip
Loaded with flavor, this spinach and artichoke tahini dip is a crowd pleasing appetizer. Baked in the oven; best served with pita or crackers!
Servings: 8 servings
Ingredients
- 1 tablespoon olive oil
- ½ yellow onion chopped
- 2 garlic cloves minced
- 4-5 ounces baby spinach
- Salt and pepper
- 1 14 ounce can quartered artichoke hearts drained and coarsely chopped
- ¾ cup Greek yogurt
- ½ cup Cortas tahini
- 1 ¼ cup shredded mozzarella cheese divided
- ⅓ cup crumbled feta cheese
- Pita chips for serving
Instructions
- Preheat the oven to 350°F and set an oven rack in the upper third of the oven.
- Heat oil in a medium skillet over medium heat. Add onions and garlic, and cook until softened, 4 minutes. Season with salt and pepper. Add spinach and cook until wilted, 2 minutes.
- Transfer the cooked spinach mixture to an 8x3 oven-safe baking dish. Add the artichokes, Greek yogurt, tahini and 1 cup mozzarella cheese,and stir to combine. Sprinkle the top with feta and remaining ¼ cup mozzarella cheese. Wipe any messy edges with a paper towel.
- Bake for 20-22 minutes, or until heated through and the cheese on top is melted. Switch oven to a high broil and place dip on top rack. Broil until cheese is golden brown and bubbling, 2 minutes. Serve warm with pita chips.
Nutrition
Calories: 195kcal | Carbohydrates: 8g | Protein: 11g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 389mg | Potassium: 206mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1451IU | Vitamin C: 5mg | Calcium: 228mg | Iron: 1mg
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