Tag Archives: spinach artichoke dip

Hot Spinach Artichoke Dip

Here it is!  By popular demand.

Daniel can’t get enough.  Guests exclaim.  The bridal shower I made it for practically threatened for the recipe.

I almost hesitate to give it away.  It makes people think I can cook…but it’s so easy you’ll laugh!

The reaction to this dip kind of took me by surprise.  It’s really nothing fancy…but maybe that’s why it’s so great.  It also brings the spinach back to spinach dip.  So often these dips are mostly cream cheese with the occasional hint of green as a nod to its namesake.  This one highlights the spinach and artichoke without sacrificing flavor or texture.

Everything else has some wiggle room but you definitely need at least

spinach

and artichoke hearts.

Oh, and cheese.  Plenty of cheese. I don’t care what kind but make sure there’s plenty.

This bowl (made by Daniel! That talented guy.) includes mozzarella for the melty gooey effect,  Parmesan for a punch of flavor, and feta because we’re obsessed.

This couldn’t be easier.

Get your onion, garlic salt and pepper situation together then:

Chop it all up, mix it all together with the creamy bits, bake, eat.

Seriously.  Done.  Do it.

Enjoy!

❤ Ellen

Hot Spinach Artichoke Dip

Recipe adapted from this recipe

13.75 oz jar of artichoke hears (I used the kind packed in water, not marinated), drained
Spinach [either fresh (use two 6 oz. bags, chopped) or frozen (10 oz package), thawed and squeezed]
1/2 medium onion
2 cloves garlic
1/2 cup fat free Greek yogurt
1/2 cup  mayonnaise
1/3 cup (freshly grated!!) parmesan cheese
1/3 cup feta cheese
4 oz (at least) mozzarella cheese
salt and pepper to taste

 **Choose whatever cheeses you want!  Make sure you include mozzarella or another soft melty cheese to get that awesome texture.  Also let’s be real: want more cheese? Do it.  Go crazy.
1. Preheat oven to 375 degrees F

2. Finely chop the onions and garlic.  A food processor makes life easier here but a knife will work just fine.  Coarsely chop the artichoke hearts and combine with the onions and garlic.  I like to leave nice big chunks of artichoke

3. Combine all the ingredients (including chopped veggies, yogurt, mayonnaise, salt and pepper) in a medium bowl until everything is well distributed

4. Spread evenly in an oven proof dish, grate more Parmesan cheese in a thin layer on top and bake at 375° for 20-25 minutes, or until hot, lightly browned and cheese is melted.
Serve immediately with pita chips (or any delicious scooper).  You could also just eat it straight up.  With a spoon.  You would not be the first.
Note:  This dip is just as tasty (if not tastier) reheated.  You can absolutely make it the day before and warm before serving.

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