Spinach and Artichoke Dip Filling Ingredients:
10oz. frozen spinach, thawed (Fresh spinach can also be used)
1 can artichokes, drained and rinsed
2/3 cup Kalona SuperNatural Sour Cream
1 5 oz. package Plain Greek Yogurt
1 cup grated Mozzarella cheese
1 cup grated Parmesan Cheese
2 tablespoons garlic, minced
1/4 teaspoon cayenne pepper, more or less for taste
Spinach and Artichoke Dip Pastry Ingredients:
Mix all ingredients together well. Pour ingredients on top of pastry (homemade recipe below or store bought), make sure to leave 2-inch border around the outside. Fold pastry dough over filling mixture. If you made the homemade recipe below, bake for 40-50 minutes. If you used a store-bought pastry dough, follow the baking directions on the package.
Broil on low for 3-5 minutes. Serve warm.
Spinach and Artichoke Dip Pastry Directions:
Preheat oven to 400 degrees. Mix flours and salt together. Cut in butter and add oil. Mix sour cream, lemon juice, and water into flour mix, careful not to over mix. Roll dough out into a rectangle, 1/4 inch thick.