Baked Spinach & Artichoke Dip
Not to sound cheesy but… this Baked Spinach & Artichoke Dip is like a hug in a bowl. Or a skillet.
This dip is SO warm and comforting, especially during the cold winter months.
It’s packed with simple, nourishing and delicious ingredients that you probably have at home already too. Or that you can easily spot in a supermarket.
Instead of traditional spinach & artichoke dips that use cream cheese, this one uses plain, full fat Greek yogurt. I love that the Greek yogurt gives it a thicker texture and also adds a little protein - makes it much more filling!
In addition to that, the dip uses two types of cheese: mozzarella and parmesan. I used pre-shredded and pre-grated cheeses because I’m all about a good time saver in the kitchen. But, of course, you can always do the shredding and grating yourself if you prefer that too.
Next, the recipe, of course, utilizes spinach and artichoke. I used fresh baby spinach here, but frozen spinach will work too. And I used canned artichoke because it’s much faster than using the real thing.
I love this dip paired with your favorite dipper, like pita chips, tortilla chips or even crunchy carrot sticks. It makes such a good appetizer!
But, it’s also really good as part of a meal too. I recommend it on top of your protein of choice - like salmon or chicken - or paired on the side with that protein and a few dippers, too.
Chop and sauté the spinach.
Preheat oven to 400 F.
Roughly chop spinach. Add olive oil to a skillet over medium high heat. Once the oil is hot and has spread, add spinach, salt and pepper and sauté for about 30 seconds to 1 minute, until spinach has softened and cooked down slightly.
Remove spinach from the pan and set aside.
If you’re using frozen spinach, you can skip this step, as the spinach is already wilted down a bit from the freezing process. Just make sure to thaw it before cooking.
Add everything to a bowl.
Rinse and drain the canned artichoke hearts. Pat them dry and roughly chop them.
In a large bowl, combine Greek yogurt, mozzarella, 1/2 cup parmesan, artichoke hearts and garlic. Mix well.
I highly recommend using full fat yogurt and full fat cheese here. The textures of both are much more palatable than their low fat varieties. Full fat often just tastes better!
Bake the dip
Fold in the cooking spinach until it’s mixed evenly throughout.
Pour the mixture back into the skillet (make sure your skillet can withstand heat of 400 F, see notes above). Bake in the preheated oven for 30 minutes.
This step is so important - baking the dip is what really makes all the flavors meld together well and give you that warm, gooey cheesiness.
Broil
Remove the pan and sprinkle the remaining 2 tablespoons parmesan cheese on top. Turn the oven to broil and broil for about 2-3 minutes, until the cheese on top is golden but not burnt (you may need to watch to make sure it doesn’t burn).
Serve with pita chips, carrots or dipping vehicle of your choice.
Make sure to watch this so it doesn’t burn! We want our cheese lightly golden on top, not burned :) And it happens quickly!
Everything else you need to know!
Most skillets can be cooked in ovens up to about 400-500 F. If you’re not sure, you can try looking up the brand of your skillet to make sure it can withstand that heat. Or, if you have one, a cast iron skillet is always a good bet, as it can withstand high heat temps.
Storage: Store cooked spinach dip in an airtight container in refrigerator for 3-4 days.
To reheat the dip, add it to your skillet again and broil for a few minutes until it’s warm and crispy on the top.
Did you try this recipe?
I hope you love this Baked Spinach & Artichoke Dip recipe! If you make it be sure to leave a comment below, mention @Veggiesandchocolate or tag #Veggiesandchocolate so I know how you liked it. I can’t wait to see your creations!
Check out more dips to make this week!
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NYC dietitian: Sammi Haber Brondo | Veggies and Chocolate