Description
This creamy spinach and artichoke dip is a perfect appetizer that combines fresh spinach, artichoke hearts, and a delicious blend of cheeses.
Ingredients
Scale
- 2 cups fresh spinach
- 1 (14 oz) can artichoke hearts, drained and chopped
- 2 cloves garlic, minced
- 1 tablespoon lemon juice (freshly squeezed)
- 1 cup Greek yogurt
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 teaspoon olive oil, plus a splash for sautéing
- Salt, to taste
- Black pepper, to taste
Instructions
- Wilt the fresh spinach by sautéing it in a pan with a splash of olive oil and a pinch of salt until it’s just tender. Then squeeze out excess moisture to avoid a watery dip.
- Drain and roughly chop the canned artichoke hearts to ensure every bite delivers their tangy flavor without large chunks.
- In a large bowl, combine Greek yogurt, grated Parmesan, shredded mozzarella, minced garlic, fresh lemon juice, salt, and pepper until smooth and creamy.
- Fold the cooled spinach and chopped artichokes into the yogurt and cheese mixture until everything is evenly incorporated.
- Transfer the mixture to a baking dish and bake in a preheated oven at 350°F (175°C) for 20-25 minutes or until the top is golden and bubbling.
- Let it cool slightly before serving to enjoy the full creamy texture and rich flavors.
Notes
- This dip can be made ahead of time and baked just before serving for a warm, gooey treat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg