Most family restaurants have a version of a Spinach Dip, so this could be a copycat from anywhere, but it’s actually inspired by a local restaurant; Mocha Cabana. They are fantastic, and if you are in the Lethbridge, AB area I highly recommend paying them a visit. They use so many local products from meat to bread to veggies, and they make stellar food out of it.
So what makes their Spinach & Artichoke Dip so special? Naan. It’s the only place I’ve ever had it served with fresh naan, and it completely changes the game. It’s fluffly and warm, and holds the dip so well!
If you aren’t a fan of goat cheese, just add an extra 1/4 cup of Greek yogurt. I did my best to make this as healthy as possible. It’s stillprobably not super healthy.
The recipe makes a massive amount. Could easily serve a dozen people or more. Obviously, I’m just me, so I put what I needed into a smaller dish and baked it. You can store any extra, unbaked, in a cover dish in the fridge for about a week.
Here is the Naan recipe: Naan
Prep time: 15 minutes
Cook Time: 15 minutes
1 250g (8 oz) package light cream cheese, softened
1/2 cup low fat plain Greek yogurt
1/4 cup goat cheese
2 cloves garlic, diced
1 tsp onion powder
Salt and pepper to taste
1 10 oz . package frozen spinach, thawed and drained
1 14 oz. can artichoke hearts, drained and chopped
1/4 cup Parmesan cheese, grated
1 cup shredded cheddar or mozza cheese (this would cover a large dish, you may need less if you aren’t making the whole amount)
Pre-heat oven to 400 F. In a medium bowl mix cream cheese, Greek yogurt, goat cheese, garlic, and spices. Once combined add spinach and artichoke hearts, and Parmesan, mix well.
Place dip into an oven safe dish. Top with shredded cheese. Place dish on a baking sheet and place in oven. Only bake what you need here. Any extra can be stored in a sealed container in the fridge.
Bake about 10-15 minutes, until cheese is bubbly and browning. Remove from oven.
Serve with warm Naan.