I am getting everything together for my new catering business here in Sacramento. That is why Kouzounas Kitchen has been a bit limited with recipes. (I apologize on that.) I have seen many changes for Kouzounas Kitchen, and I am very excited to announce shortly I will be up and running here in Sacramento.
We will be accepting orders shortly, and I will have a menu up within the next weeks. I finally found a home base commercial kitchen, and it is a very nice kitchen, I must say. Greek food here we come!!!
Here is a brand new recipe from us to you!!! For you vegetarians, this recipe is great.
Spinach & Artichoke Dip Recipe (with a hint of basil.)
½ c plain Greek yogurt
½ c low-fat cream cheese
1/4 cup grated Parmesan cheese
3 garlic cloves, finely minced
2 t fresh lemon juice
½ t sea salt
½ t ground black pepper
2 tsp of basil
2, 9 oz packages frozen spinach, thawed, squeezed dry in paper towels
2, 9 oz packages frozen artichoke hearts, thawed, chopped
½ c mozzarella cheese
Pita bread or chips for serving
Fresh bunch of parsley for the top
Preheat the oven to 350 degrees or 180 Celsius. In a large bowl, mix together the Greek yogurt, cream cheese, Parmesan cheese, mozzarella cheese, garlic, lemon juice, and seasonings. Mix in the artichokes and spinach and mix to combine.
In a prepared casserole dish, transfer the dip into the dish and place in the oven.
Bake for about 30 minutes or until the top is golden brown.