YUMMMMMMMO is all I'm gonna say.
Let me first tell you what inspired this recipe. I was walking through Sprouts one day and spotted these crackers on the shelf: Milton's Craft Bakers Crackers. I put them in my cart on a whim and was so surprised at how much I loved them when I opened them up at home. They're the perfect crispy + salty combo, and the dip options are endless. The next thing I knew, I saw them at Costco in a BIG bag, and my little toddler just about dove out of our cart to grab them. (We're a little obsessed over here.) After trying them with all sorts of dip (paired with cottage cheese is a must-try!), I decided I wanted to create my own lightened-up and healthy recipe for spinach artichoke dip. Because crackers and spinach artichoke dip? A match made in heaven.
The ingredients are simple and authentic: just like the crackers. I love that Milton's crackers are not only gluten free and Non GMO, but they contain 7 grains and 4 seeds in every bite. And the very best part? THEY ARE DELICIOUS. My favorite flavors are the "Everything," "Multi-Grain," and "Crispy Sea Salt." I find them here.
1 cup packed spinach, chopped into tiny pieces
6.5 oz. can artichoke hearts, drained and chopped
1/2 c. shredded parmesan cheese
A heaping 1/3 c. of mozzarella cheese
2/3 c. plain Greek yogurt
1 tsp. minced garlic
1/2 tsp. basil
1/2 tsp. garlic salt
1/2 tsp. lemon juice
1. Heat oven to 375 degrees. While it's heating up, mix the chopped spinach, artichokes, and two cheeses in a small bowl.
2. In a separate small bowl, whisk the yogurt, minced garlic, basil, garlic salt, and lemon juice together. Add the yogurt mix to the spinach mix and stir to combine.
3. Spray an 8x8 baking pan with olive oil nonstick spray and pour the mixture in. Even it out in the bottom of the pan.
4. Bake dip for 20-25 minutes or until the cheese is bubbly and starting to brown around the edge.
5. Enjoy warm pair with your crackers.
It can't be beat! Enjoy!