Description
This creamy spinach artichoke dip is full of chopped artichokes, fresh spinach, and plenty gooey melted cheese! It’s the perfect appetizer and so easy to make!
Ingredients
Scale
- 1/2 tablespoon olive oil
- 1 large shallot, diced
- 2 coves garlic, minced
- 5 oz fresh spinach, roughly chopped
- 8 oz cream cheese, softened to room temperature
- 1/2 cup full fat greek yogurt
- juice of 1/2 a lemon
- 14 oz marinated artichoke hearts, drained and chopped
- 1/4 teaspoon red pepper flakes, for garnish
- 1/4 teaspoon fresh cracked black pepper
- 1/2 cup grated parmesan, plus more for garnish
- 1 1/2 cups whole milk mozzarella cheese, divided
- fresh parsley, for garnish
For Serving
- carrot sticks
- celery sticks
- white corn tortilla chips
Instructions
- Preheat oven to 350 degrees.
- Heat a skillet over medium-high heat. Once hot, add the olive oil, diced shallot, and minced garlic. Sauté for 1-2 minutes until the shallot starts to become translucent and the garlic is fragrant.
- Add the chopped spinach and sauté for another 2-3 minutes until the spinach is wilted. Remove from the heat and set aside.
- Add the spinach mixture, softened cream cheese, Greek yogurt, lemon juice, chopped artichoke hearts, red pepper flakes, parmesan cheese, and 3/4 cup shredded mozzarella cheese to a large mixing bowl. Stir until everything is well combined in a creamy mixture.
- Transfer the dip to a 10 inch skillet and spread in an even layer. Top with remaining 3/4 a cup shredded mozzarella cheese. Bake at 350 degrees for 20-25 minutes or until the dip is bubbly and golden.
- Garnish with grated parmesan, fresh chopped parsley, and red pepper flakes. Serve with veggies and tortilla chips.
