Spinach and Artichoke Dip
2 cups fresh shredded mozzarella cheese
2 cups 2% Greek Yogurt
1 14-ounce can artichoke hearts (drain/chop in small pieces)
1/4 cup of shredded carrots (optional)
1 8-ounce full fat cream cheese (let set out at room temp)
2 cups fresh baby spinach leaves (slice thin)
1/4 cup grated fresh Parmesan cheese
2 garlic cloves (minced)
1/4 teaspoon black pepper
1/4 teaspoon mild chili powder
1/4 teaspoon salt
Preheat the oven to 400° spray baking dish with MCT oil.
Mix half the mozzarella, yogurt, artichokes, cream cheese, spinach, carrots, half the Parmesan, garlic, pepper, chili, and salt. Mix until the spinach and artichokes are well combined. Put in baking dish and apply remaining mozzarella and Parmesan cheese.
Bake 10 minutes uncovered until the cheese is warm. Serve immediately with spelt pretzels. Enjoy this dip hot and cold.