Skillet Brie and Artichoke Heart Dip

• Vegetarian
• Gluten free

• Produce

  • 1 (6.7 oz jar Artichoke hearts
  • 1 Garlic clove
  • 1 tsp Lemon, zest
  • 1/4 cup Scallions

• Dairy

  • 1 (6 oz container Greek yogurt

Found on bevcooks.com

Ingredients

• 1 (6.7 oz) jar grilled artichoke hearts, drained
• 1 (6 oz) container Greek yogurt
• 1 garlic clove, minced
• 1/4 cup finely diced scallions
• 1 (8 oz) wheel brie, cut into small chunks (you might not need the entire wheel. I used 3/4th of the wheel and gave the rest of the cheese to hungry kids. but if you can get all of the brie in, great!)
• 1 tsp (or more!) lemon zest, for garnish *optional

Directions

• Preheat your oven to 375.
• In a bowl, stir together the artichoke hearts, Greek yogurt, minced garlic and scallions.
• Layer a few of the brie chunks in the bottom of a 6-inch skillet, then spoon the dip over the brie. Then tuck as much of the remaining brie as you can into the filling.
• Bake for 10 to 15 minutes, or until the cheese is nearly bubbling over and youve lost feeling in your face.
• Serve with your favorite crackers or crusty bread!
• Serves 4-ish. (or one?)