Description
This Spinach Artichoke Dip is a creamy and flavorful appetizer that combines fresh spinach, artichoke hearts, and rich cheeses. Quick to prepare and perfect for parties or gatherings, it’s a must-have for your next snack menu.
Ingredients
Scale
- ½ teaspoon olive oil
- 4 cups baby spinach – loosely packed
- 1 cup plain greek yogurt – full-fat
- 1 cup cream cheese – softened to room temperature
- 1 tablespoon minced garlic
- ¼ cup grated parmesan cheese
- ½ teaspoon salt
- 1 can artichoke hearts – drained well and chopped
- ¾ cup shredded mozzarella cheese
- nonstick spray
Instructions
- Preheat the oven to 350°F and coat a small baking dish with nonstick spray.
- Heat olive oil in a skillet over medium heat, then add baby spinach. Cook for 2-3 minutes, stirring occasionally, until wilted.
- Transfer spinach to a cutting board, let cool, squeeze out excess liquid, and chop finely.
- In a large bowl, mix together Greek yogurt, cream cheese, minced garlic, Parmesan cheese, and salt until smooth.
- Fold in chopped spinach and artichoke hearts, mixing until combined.
- Spread mixture into the prepared baking dish and smooth into an even layer.
- Sprinkle shredded mozzarella on top.
- Bake for 20-25 minutes or until dip is hot and cheese is melted and golden.
- Let rest for 5 minutes before serving and enjoy warm with chips and veggies.
Notes
Feel free to substitute low-fat cream cheese for a healthier option.
This dip can be made a day in advance and baked just before serving.
Nutrition
- Serving Size: 1/6 of the dip
- Calories: 220
- Sugar: 1g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 40mg