Spinach & Artichoke Dip

  • 1 cup DIVINA Artichoke Quarters Marinated with Herbs
  • 2 tbsp Extra virgin olive oil
  • 1/2 cup Red onions, diced
  • 2 cloves Garlic, chopped
  • 10 oz Frozen, chopped spinach, prepared
  • 1 cup Greek yogurt
  • 1/2 cup Pecorino romano cheese, grated
  1. Sauté onion and garlic until softened and translucent
  2. Add spinach and artichokes and heat through
  3. Add yogurt and pecorino and stir until hot and bubbly
  4. Transfer to serving dish, or transfer to baking dish and broil (sprinkling with extra pecorino over top) until browned on top

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