A moo-velously warm treat. This festive holiday dip is always the first to go so be sure to make an extra batch! Warm Spinach and Artichoke Dip Go to recipes By Stonyfield Vegetarian Appetizers Dips MediterraneanA moo-velously warm treat. This festive holiday dip is always the first to go so be sure to make an extra batch! Ready In: 30 mins Level: Easy Prep: 15 mins Cook: 15 mins Yields: 8 Servings Print RecipeIngredients1 Tbsp butter2 Tbsp olive oil1 3/4 c onion (chopped)2 cloves large garlic (minced)2 Tbsp all-purpose flour1/2 c low-salt chicken broth10 oz package ready-to-use fresh spinach leaves1 c artichoke hearts (drained & chopped)1 c grated Parmesan cheese3/4 c Stonyfield Organic Low Fat Plain Yogurt1/2 tsp cayenne pepperbaguette slices (toasted)directionsStep 1Melt butter with oil in a large, heavy pot over medium heat.Step 2Add onion and garlic; sauté until onion is tender, about 6 minutes.Step 3Add flour; stir 2 minutes.Step 4Gradually whisk in stock; bring to boil, whisking constantly.Step 5Cook until mixture thickens, stirring frequently, about 2 minutes.Step 6Remove from heat.Step 7Stir in spinach, artichoke hearts, cheese, yogurt and cayenne (spinach will wilt).Step 8Season with salt and pepper.Step 9Transfer dip to serving bowl.Step 10Serve warm with toasted baguette slices.