Spinach Artichoke Dip
Creamy, cheesy, and irresistible, this Spinach Artichoke Dip is perfect for effortless entertaining. A warm, bubbly blend of spinach and artichoke hearts with a creamy Greek yogurt twist. Vegetarian-friendly and a crowd-pleasing appetizer or Game Day snack.
Ingredients
- 10 oz frozen chopped spinach thawed and squeezed dry
- 14 oz artichoke hearts drained and coarsely chopped
- 8 oz cream cheese softened
- 1/2 cup sour cream (optional: sub more yogurt)
- 1 cup shredded mozzarella (low-moisture, whole-milk)
- 1/2 cup grated Parmesan (use Parmigiano-Reggiano)
- 2 cloves garlic minced
- Salt and freshly ground black pepper to taste
- 1 tbsp olive oil (for drizzling on top)
Instructions
- Preheat oven to 375°F and set rack in the middle position.
- Whisk cream cheese, Greek yogurt, and sour cream together. Add garlic, red pepper flakes, salt, and pepper. Stir in spinach, artichoke hearts, mozzarella, and Parmesan.
- Transfer mixture to a baking dish, top with remaining cheeses, and drizzle with olive oil.
- Bake for 20-25 minutes until bubbly and lightly browned on top. Broil for extra color if desired.
- Let dip rest for 5 minutes before serving. Enjoy with dippers like corn chips or veggies.
Notes
Pat dry spinach to avoid a watery dip. Let cream cheese soften for smooth blending. Make extras like roasted garlic for added flavor.
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