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Spinach dip

Spinach Artichoke Dip


1 Star2 Stars3 Stars4 Stars5 Stars (8 votes, average: 4.88 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 1x
  • Diet: Vegetarian

Description

This hot spinach artichoke dip is irresistibly creamy and tangy! Everyone will park themselves in front of the bowl, then ask you for the recipe.


Scale

Ingredients

  • 10 ounces frozen chopped spinach
  • 1/4 cup minced shallot
  • 2 green onions
  • 14 ounce can (8.5 ounce dry weight) quartered artichokes
  • 1 1/2 cups Greek yogurt
  • 1/2 cup mayonnaise
  • 3/4 cup shredded Parmesan cheese, plus more for topping
  • 1/4 teaspoon dried dill
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • Paprika, for sprinkling
  • For serving: pita chips or bread

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Thaw the spinach. Then use a strainer to squeeze out as much moisture as possible.
  3. Mince the shallot. Thinly slice the green onions. Roughly chop the artichokes.
  4. In a medium bowl, mix together the spinach, shallot, green onions, and artichokes with the Greek yogurt, mayonnaise, Parmesan cheese, dried dill, garlic powder, salt and pepper. Taste and add a few pinches kosher salt if desired.
  5. Spread the dip in an even layer in a small baking dish. Top with a sprinkle of shredded Parmesan (and if desired, a sprinkle of paprika). Bake for 20 minutes.
  6. Serve warm with pita chips.
  • Category: Dip
  • Method: Baked
  • Cuisine: American

Keywords: Dip Recipes, Spinach Artichoke Dip