I made this dip with Green Giant’s frozen Spinach and Yoplait Greek 100 Plain Yogurt
2 tablespoons of chopped red peppers
2 tablespoons of chopped almonds
- In a medium pot over medium heat, melt together 8oz cream cheese, 16 oz Greek Yogurt, 2 Tbsp butter and 1.5 cups asiago cheese, uncovered, stirring frequently until melted and an even consistency. It should start to bubble lightly.
- Stir in coarsely chopped artichoke hearts, red peppers, your drained jalapeños, almonds and drained spinach (I squeezed the spinach over the sink to remove excess water). Finally, stir in 2-3 pressed garlic cloves. Let it bubble for a few minutes and it’s done.
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Contest ends 1/23