Spinach Artichoke Dip with Crispbread
So classic, it’s commonly known in Europe as the “original” crispbread. Baked to a golden color, this medium-bodied, natural sourdough flavor is derived from a unique blend of rye grains.
Made with:
Sourdough
Ingredients
1/4 CUP GREEK YOGURT
1/4 CUP LIGHT MAYONNAISE
1/4 CUP PARMESAN CHEESE, GRATED
16 WASA® SOURDOUGH CRISPBREADS
8 OUNCES REDUCED FAT CREAM CHEESE, SOFTENED
1/2 TEASPOON GARLIC POWDER
1/4 TEASPOON BLACK PEPPER
14 OUNCES CANNED ARTICHOKES QUARTERS, DRAINED, SQUEEZED AND CHOPPED
1/2 CUP FROZEN SPINACH, THAWED AND SQUEEZED TO DRAIN LIQUID
How to:
1.
Preheat the oven to 350 F. In a medium-sized mixing bowl, combine cream cheese, Greek yogurt, mayonnaise, parmesan cheese, garlic powder and black pepper together. Stir in the artichokes and spinach until thoroughly combined.
2.
Transfer the dip to a ceramic baking dish and bake for 20 minutes. Remove from the oven and let the dip sit for 5 minutes before serving alongside Wasa Sourdough. Store any leftover dip in a sealed container for up to 2 days after making.
