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Spanakopita Spinach and Artichoke Dip

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“A heart and delicious spinach and artichoke dip made with feta, yogurt, mint, and dill. From Nooschi.”
READY IN:
50mins
SERVES:
8
YIELD:
4 cups of dip
UNITS:
US

Ingredients Nutrition

Directions

  1. Pre-heat the oven to 350F/175°C.
  2. Make sure the vegetables and herbs are dry before chopping them. This is to avoid the dip being too watery.
  3. In a lightly oiled pan, sautee the garlic for about 30 seconds.
  4. Add in the spinach, dill, scallions and mint, and sautee for approx 3-5 minutes or until the veggies have wilted.
  5. Remove from pan and drain any excess liquid.
  6. In a large bowl, mix together the wilted vegetables, crumbled feta, and artichokes. Add in salt and pepper to taste. Mix well.
  7. Transfer the spinach and artichoke mixture into a baking dish, and bake uncovered for 30-35 minutes.
  8. Right before serving, stir in the yogurt and lemon juice. Mix well and serve.

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