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.)

Ingredients:

• 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

Directions:

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.

Serve with fresh parsley and pita bread or chips.

Kali Orexi!