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
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.
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
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