A lighter, brighter take on the traditionally rich appetizer we all know and love. Made with creamy Greek yogurt, tender spinach, briny artichokes, garlic, lemon, and herbs — it’s served cold for a refreshing, tangy bite that’s perfect for warm days and casual gatherings.
INGREDIENTS:
- 1 yellow onion
- 2 tablespoon of butter or olive oil
- 1 pound of spinach (wilted with onions once carmelized)
- 12 oz jar of artichoke hearts in oil
- 2 cloves of minced garlic
- 1 cup of freshly grated parmigiano reggiano
- 1 cup of greek yogurt
- 1 8oz package of cream cheese
- Salt & Pepper to taste
- Firehook Rosemary Sea Salt Crackers
INSTRUCTIONS:
- Caramelize onions in butter for 3-5 minutes.
- Add minced garlic and spinach to the onions. Mix until the spinach has completely wilted. Set aside to cool slightly.
- In a medium sized bowl mix all ingredients until combined.
- Enjoy with Firehook Crackers!
*If serving baked: preheat oven to 350° F, top with more parmigiano reggiano and bake for 30 minutes.
INSTRUCTIONS:
- Caramelize onions in butter for 3-5 minutes.
- Add minced garlic and spinach to the onions. Mix until the spinach has completely wilted. Set aside to cool slightly.
- In a medium sized bowl mix all ingredients until combined.
- Enjoy with Firehook Crackers!
*If serving baked: preheat oven to 350° F, top with more parmigiano reggiano and bake for 30 minutes.
