Ultimate Spinach Artichoke Dip
The Best Spinach Artichoke Dip with Fresh Spinach and yogurt
Ingredients
- 2 Tbsp olive oil
- 1 large shallot thinly sliced
- 2 cloves garlic minced
- 5 oz fresh spinach roughly chopped
- 8 oz cream cheese softened to room temperature
- 1/2 cup full fat greek yogurt
- juice of 1/2 a lemon
- 14 oz marinated artichoke hearts drained and chopped
- 1/2 tsp red pepper flakes
- 1/2 tsp kosher salt
- 1/2 tsp fresh cracked black pepper
- 1/2 cup grated parmesan plus more for garnish
- 1 1/2 cups whole milk mozzarella cheese divided
- chopped fresh parsley for garnish
Instructions
- Preheat oven to 350 degrees.
- In a large skillet over medium heat, add the olive oil and cook the sliced shallot for a few minutes. When the shallot has softened, add the garlic, cook for one more minute and then add the chopped spinach, stirring until wilted. Remove from the heat and set aside.
- Add the spinach mixture, softened cream cheese, Greek yogurt, lemon juice, chopped artichoke hearts, red pepper flakes, salt & pepper, parmesan cheese, and 3/4 cup shredded mozzarella cheese to a large mixing bowl. Stir until everything is well combined in a creamy mixture.
- Transfer the dip to a 8-10 inch skillet or baking dish, and spread in an even layer. Top with remaining 3/4 a cup shredded mozzarella cheese. Bake at 350 degrees for 20-25 minutes or until the dip is bubbly and golden.
- Garnish with grated parmesan, fresh chopped parsley, and red pepper flakes. Serve with veggies and pita or pretzel chips.