Description
This creamy baked Spinach Artichoke Dip is full of chopped marinated artichokes, fresh spinach, and plenty of gooey melted cheese! It’s the perfect appetizer for your next party or gathering and so easy to make!
Ingredients
- 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.
Notes
Ingredient Swaps
- Shallot – don’t have shallot? use 1/4 cup of diced yellow onion instead.
- Cream Cheese – if you prefer, you can use low-fat cream cheese in this recipe.
- Greek Yogurt – swap the Greek yogurt for sour cream if you prefer!
- Parmesan – want a little extra sharpness, you can use pecorino Romano instead of parmesan cheese.
Make Ahead Instructions
Yes! I love to prep and assemble the dip up to one day in advance, cover tightly with plastic wrap, and then place in the fridge. When ready to bake, remove it from the fridge and let the dip sit on the counter for 30 minutes to come to room temperature (this helps it cook more evenly) and then bake.
How to Reheat
The easiest and best way (in my opinion) to reheat this dip is in the microwave. Spoon your desired amount of dip into a microwave safe bowl, cover with a wet paper towel, and then microwave for 30 second intervals until heated through.
