This hot spinach artichoke dip is irresistibly creamy and tangy, made with Greek yogurt for a lighter twist. Everyone gathers around the bowl asking for seconds and the recipe!
Here’s a spin on spinach artichoke dip that takes this classic to a new level! My version of this tangy, creamy dip recipe is such a crowd pleaser that it might interfere with the conversation when you serve it (sorry!).
Whenever Alex and I make this for friends or family, in minutes everyone is parked around the bowl exclaiming how good it was. “WOW, this is so good! Can I have the recipe?” is usually the chorus. Here’s how to make healthy spin on spinach artichoke dip!
Why You’ll Love This Recipe
- Lighter but just as delicious: Greek yogurt replaces cream cheese, cutting calories and richness but keeping the creamy, savory flavor
- Ready in 30 minutes: It’s great for entertaining or weeknight appetizer cravings
- Fan favorite: Vegetarian and naturally gluten-free, this dip accommodates many dietary preferences and is super satisfying (or see my Vegan Spinach Artichoke Dip)
5 Star Reader Review
“I just had this at a 4th of July party. It was delicious! Thanks for this recipe!” – Anonymous
Ingredients You’ll Need
Things can get contentious when it comes to people’s opinions about this popular dip! This version is the hot spinach artichoke dip, the type that’s baked in the oven and served warm. There’s also a cold version of spinach artichoke dip: this cold spinach dip is the type you’ll often see served in a bread bowl and it takes only 10 minutes to make. The ingredients are similar, but this one uses artichokes! Here’s what you’ll need:
- Canned artichoke hearts: Find the type that are packed in water (not marinated).
- Frozen spinach: It’s easiest to buy frozen spinach for this dip: it’s easy to find and makes the best texture. You can also use fresh (see below).
- Mayonnaise and Greek yogurt: Using Greek yogurt cuts down on calories and richness while still keeping this dip ultra creamy, standing in for the cream cheese. In combination with mayonnaise for flavor and richness, you won’t miss the cream cheese!
- Parmesan cheese: Many standard spinach artichoke dip recipes are loaded with both mozzarella and Parmesan cheese. We cut out the mozzarella and went with a moderate level of Parmesan.
- Shallot, green onion, dill and garlic powder: These ingredients form the savory flavor in this dip.
How to Make Spinach Artichoke Dip
For hot spinach artichoke dip, you’ll make a similar base as the cold spinach dip, then send it for a trip into a hot oven. Here are a few tips for this recipe:
- Thaw the frozen spinach and squeeze out all moisture. You’ll want to get out as much moisture as possible so the dip is not runny. If you want to use fresh spinach, wilt it down in a dry pan over medium heat for a few minutes, adding the spinach in batches.
- Use fresh veggies. Using shallot and green onion bring bold onion flavor.
- Stir in the Greek yogurt, mayonnaise, Parmesan cheese and seasonings. If you prefer not using Greek yogurt, you can
- Top with Parmesan and bake for 20 minutes. Throw it into a small baking dish and bake for 20 minutes at 350.
Serving Suggestions and Variations
This spinach artichoke dip is very versatile and works in so many settings:
- Serve it as part of a larger party food spread alongside other easy appetizers like pinwheels, taco dip, or sweet potato bites.
- For game day spreads and Super Bowl food, set it out with dill pickle dip, bean dip, and other dip recipes.
- Turn it into a cold dip by skipping the baking step, or try my cold spinach dip and add chopped artichokes for a 10-minute recipe.
- Use leftovers as a sandwich spread, stir it into pasta, or spread it on pizza dough for an amazing spinach artichoke pizza!
What to Serve with Spinach Artichoke Dip
Pretty much anything works to dip in this hot spinach artichoke dip! We do recommend bread-like items because it allows the flavor to shine through (veggies don’t work quite as well). Here are some ideas:
- Pita chips: Here’s how to make homemade pita chips.
- Bread: Any sort of bread works here: I usually use a baguette.
- Crostini: Make a batch of my easy crostini.
- Crackers: These homemade crackers are tasty and perfect for dipping, or use almond crackers for gluten-free.
Tip: For a gluten-free appetizer, use gluten-free crackers or bread substitutes.
Storage and Make-Ahead Tips
This spinach artichoke dip works well made ahead, and you can pop it in the oven right before entertaining! Make this dip up to 3 days in advance and refrigerate in a sealed container or in a wrapped baking dish.
Reheat until warmed through (about 20 to 25 minutes) in a 350F oven before serving. Or, leftovers last 3 days refrigerated.
Dietary Notes
This spinach artichoke dip recipe is vegetarian and gluten-free.
Frequently Asked Questions
Yes! You’ll need about 1 pound of fresh spinach. Wilt it in a dry pan over medium heat for a few minutes, adding in batches as it cooks down. Let it cool, then squeeze out all the moisture just like you would with frozen spinach.
You may not have squeezed enough moisture out of the spinach. Frozen spinach gas a large amount of water, so take your time pressing it through a strainer or wringing it in clean kitchen towels until no more water comes out.
Yes, though the dip will be slightly less rich. I find full-fat Greek yogurt gives the best texture and flavor, but low-fat works well too.
Add a tablespoon or two of milk or additional Greek yogurt when reheating to loosen the consistency if needed. The dip does thicken slightly as it sits in the refrigerator.
Spinach Artichoke Dip with Greek Yogurt
Pin RecipeThis hot spinach artichoke dip is irresistibly creamy and tangy, made with Greek yogurt for a lighter twist. Everyone gathers around the bowl asking for seconds and the recipe!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 1x
- Category: Appetizer
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 10 ounces frozen chopped spinach
- ¼ cup minced shallot
- 2 green onions
- 14 ounce can (8.5 ounce dry weight) quartered artichokes
- 1 ½ cups Greek yogurt
- ½ cup mayonnaise
- ¾ cup shredded Parmesan cheese, plus more for topping
- ¼ teaspoon dried dill
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Paprika, for sprinkling
- For serving: pita chips or bread
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Thaw the spinach. Then use a strainer to squeeze out as much moisture as possible.
- Mince the shallot. Thinly slice the green onions. Roughly chop the artichokes.
- 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.
- 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 until warmed through and the cheese is melted.
- Serve warm with pita chips. Make ahead info: Make this dip up to 3 days in advance and refrigerate in a sealed container or in a wrapped baking dish. Reheat until warmed through (about 20 to 25 minutes) in a 350F oven before serving. Or, leftovers last 3 days refrigerated.
Notes
Make ahead: Prepare this dip up to 3 days in advance and refrigerate until serving. Reheat until warmed through (about 20 to 25 minutes) in a 350°F oven.
Leftovers: Store leftovers for 3 days refrigerated in an airtight container. Reheat in the oven.
Fresh spinach substitution: Use about 1 pound fresh spinach. Wilt it in a dry pan over medium heat, adding in batches. Cool and squeeze out all moisture.
Cold version: Skip the baking step to serve this dip cold, or try this cold spinach dip recipe with added chopped artichokes.
Gluten-free serving: This dip is naturally gluten-free. Pair with gluten-free crackers, chips, or vegetables to keep it gluten-free.
More Party Appetizers to Try
from A Couple Cooks https://ift.tt/8hKzQok
Comments
Post a Comment