How To Make Baked Spinach Artichoke Dip
Our recipe for artichoke dip is a real crowd-pleaser for any big party! It’s loaded with tasty spinach and creamy yogurt and cheeses for a savory dip.
Serves:
Ingredients
- 1tbspextra-virgin olive oil
- 1small yellow onionchopped
- 1red bell pepperchopped
- 2garlic clovespressed or minced
- pinchsalt
- 10ozfrozen spinachchopped, preferably organic, thawed
- 15ozartichokes canned artichokes in water, drained and chopped
- 8ozsour creamor Greek yogurt
- 2½ozfetacrumbled, or goat cheese about ½ cup
- 6ozpart-skim mozzarellafreshly grated about 1 ½ cups, divided
- 3dasheshot sauce
- black pepperfreshly ground
For Serving:
- tortilla chips
- pita wedges
- breadsmall slices, toasted
- crackers
- firm veggies
Instructions
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Preheat the oven to 400 degrees F.
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In a large skillet over medium heat, warm the olive oil until shimmering. Add the onion, bell pepper, garlic, and a pinch of salt.
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Cook, stirring occasionally, until the onion and bell pepper are nice and tender, about 5 to 7 minutes.
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Squeeze as much moisture out of the thawed spinach as possible.
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Add the spinach and artichoke to the pan and cook for 1 minute, using the spatula to break up any hunks of spinach.
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Remove the skillet from the heat and add the sour cream, feta and two-thirds or about 1 cup of the mozzarella.
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Stir until the ingredients are all mixed together. Season to taste with additional salt, some black pepper, and a few dashes of hot sauce.
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Transfer the mixture to a small casserole dish of 1-quart capacity and spread it evenly into the pan.
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Sprinkle the remaining mozzarella over the contents.
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Bake until the top is golden brown, for 18 to 25 minutes.
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Let the dip cool for a few minutes, serve with chips, and enjoy!
Nutrition
- Calories: 186.03kcal
- Fat: 12.47g
- Saturated Fat: 6.76g
- Monounsaturated Fat: 3.97g
- Polyunsaturated Fat: 0.67g
- Carbohydrates: 10.86g
- Fiber: 4.26g
- Sugar: 3.03g
- Protein: 9.85g
- Cholesterol: 34.66mg
- Sodium: 400.19mg
- Calcium: 297.66mg
- Potassium: 511.01mg
- Iron: 1.94mg
- Vitamin A: 276.00µg
- Vitamin C: 36.47mg
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