We’ve taken this party appetizer favorite and health-ified it a bit. But no worries, our spinach artichoke dip is still rich, decadent and delicious but has the spice and probiotics of wildbrine’s Kimchi Sriracha. The recipe serves a whole crowd of people but they might knock you over to get another bite. Stay strong.
20 oz. frozen spinach, thawed
14 oz. can artichoke hearts, not drained
2 green onions, diced
3/4 cup Greek yogurt
6 oz. cream cheese, softened
1/2 cup grated Parmesan cheese
5-6 tbsp wildbrine Kimchi Sriracha (or more depending on spice preference)
2 Tbsp lemon juice
1/2 tsp garlic powder
salt & pepper to taste
25, 2 Tablespoon servings
1. Thaw spinach and drain well using a strainer and a spatula to get as much water out as possible.
2. Dice artichoke hearts or place in a mini food processor and pulse several times to get artichokes finely chopped.
3. Add all ingredients to a large bowl and mix until well combined. If you have the time, let it sit an hour in the fridge. If not, dive right in.
4. Serve with your favorite veggies and/or chips.