– 1 package frozen chopped spinach
– 1 can artichoke hearts, drained
– 1 TBSP lemon juice
– 1 cup ricotta cheese
– 1/2 cup Greek Yogurt
– 1 cup parmesan cheese
– 1 TBSP Red Pepper Chili Flakes
– 1 clove garlic, roughly chopped
– 1 tsp salt
– 1 tsp black pepper
– 1/2 cup feta cheese
Preheat oven to 375 degrees Fahrenheit.
Defrost spinach according to package instructions and squeeze dry using paper towel.
In a food processor, pulse the artichoke hearts and lemon juice to coarsely chop. Add spinach, ricotta, greek yogurt, parmesan, 1/4 cup feta, red pepper flakes, garlic, salt, and pepper. Pulse until thoroughly combined.
Pour mixture into a greased baking dish. Sprinkle remaining feta over the top. Bake for 20-25 minutes until bubbling. Serve with toasted baguette, pita chips, or vegetables.
