Skyr Spinach & Artichoke Dip


I recently had the opportunity to try Icelandic skyr. It's much like Greek yogurt, but it's lower in sugar and higher in protein and tends to have a more mild flavor. Weirdly enough, it's not technically yogurt (although it is a cultured dairy product), but it's almost nutritionally comparable to eating something like Greek yogurt.

I like to use yogurt (or yogurt-like products) as a substitution for cream and cheese in many dishes, so I thought skyr would make a great base for a creamy spinach and artichoke dip — and I was right. This dip is cheese-free, and it's filled with protein, which makes it a great snack to make for yourself or for guests! It can also be served hot or chilled. 

Ingredients (serves 4-6)

  • 2 cups skyr (I used Icelandic Provisions)
  • Juice of 1/2 small lemon
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon ghee butter or olive oil
  • 1 large clove garlic, minced
  • 1/4 cup finely chopped yellow onion
  • 1 (6 oz) bag baby spinach (can double if you want to be really spinach-y)
  • 1 cup chopped marinated artichoke hearts

1. In a medium bowl, combine skyr, lemon juice, garlic powder, salt, and pepper until smooth. Set aside. 

2. Heat up ghee butter or olive oil in a large pan on medium-low heat. Add garlic and onion, and cook for 3-4 minutes until onions just begin to turn translucent. Add spinach, and sautee until spinach begins to wilt.

3. Mix in artichokes, and then remove pan from heat. Add in skyr mix, and stir everything together in the pan until evenly combined. Serve warm with pita chips, or chill and enjoy as a dip with vegetables.