For week number two of June Dairy Month: My Greek Yogurt Crush, I made the spinach artichoke dip from It was perfect for our Father’s Day family gathering. I volunteered to bring salad and dip. I must say, I didn’t know what to expect. It tasted fabulous! Unlike the traditional spinach dips made with mayo or cream cheese this recipe used yogurt, making it much lighter. This dish is rich in flavor with strong notes of tang form artichoke on an earthy base of spinach and garlic. I added parmesan for an extra natural kick of savory. This recipe was very fast, simple, and easy to make. It was hit!! There was noting left in the bowl, which means that it is was as good as I thought it. I give it 4 Forks. Next time I make it I am adding some heat… maybe green chiles. Hummmm…. yumm!

This is the way that I made it.

Spinach and Artichoke Dip

2/3 cups of olive oil
1 large bunch of spinach (about one pound)
12 cloves of garlic peeled and crushed
2 cans of artichoke hearts
1 cup of Greek yogurt
1/4 cup of parmesan cheese
1 lime

First remove all of the stems from the spinach and added them to a large saucepan.

Then add the olive oil to the pan along with a pinch of fajita seasoning and a shake of Ms. Dash. Cook that until the spinach was wilted down.

Add the garlic and cook for an additional two minutes.

Add the artichokes and heat them through. Scrape all of these ingredients into your food processor.

Add the yogurt, lemon, and Parmesan cheese.

Pulse until just combined. If necessary add additional salt or lime juice.