Spinach Artichoke Dip
This hot spinach artichoke dip is irresistibly creamy and tangy. made with Greek yogurt for a lighter twist! Everyone will park in front of the dish, then ask you for the recipe.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 1x
- Category: Appetizer
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 10 ounces frozen chopped spinach
- 1/4 cup minced shallot
- 2 green onions
- 14 ounce can (8.5 ounce dry weight) quartered artichokes
- 1 1/2 cups Greek yogurt
- 1/2 cup mayonnaise
- 3/4 cup shredded Parmesan cheese, plus more for topping
- 1/4 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Paprika, for sprinkling
- For serving: pita chips or bread
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Thaw the spinach. Then use a strainer to squeeze out as much moisture as possible.
- Mince the shallot. Thinly slice the green onions. Roughly chop the artichokes.
- In a medium bowl, mix together the spinach, shallot, green onions, and artichokes with the Greek yogurt, mayonnaise, Parmesan cheese, dried dill, garlic powder, salt and pepper. Taste and add a few pinches kosher salt if desired.
- Spread the dip in an even layer in a small baking dish. Top with a sprinkle of shredded Parmesan (and if desired, a sprinkle of paprika). Bake for 20 minutes until warmed through and the cheese is melted.
- Serve warm with pita chips. Make ahead info: Make this dip up to 3 days in advance and refrigerate in a sealed container or in a wrapped baking dish. Reheat until warmed through (about 20 to 25 minutes) in a 350F oven before serving. Or, leftovers last 3 days refrigerated.
Find it online: https://www.acouplecooks.com/spinach-artichoke-dip/
