Hot Spinach and Artichoke Dip
This cheesy Hot Spinach and Artichoke Dip is made with Greek yogurt and without mayo and is baked until bubbly. It is perfect for any party!
Servings: 8 people
Ingredients
- 1 tablespoon olive oil
- 1 shallot diced
- Kosher salt
- 5 cups packed spinach leaves
- 1 14 oz. can artichoke hearts drained and chopped
- 8 oz. cream cheese softened
- ½ cup plain Greek yogurt
- ½ cup grated parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes optional
- ½ teaspoon mustard powder
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 400 °F
- Heat a large skillet on medium heat. Add the olive oil, shallot, and a pinch of salt. Cook, stirring frequently until the shallot is soft and translucent, about 2 minutes.
- Add the spinach to the pan (you may need to work in batches). Cook, stirring occasionally, until all the spinach has wilted, about 3 minutes. Remove the spinach mixture from the pan and gently press it between two paper towels to remove excess moisture. Roughly chop the spinach mixture.
- In a large mixing bowl, combine the spinach mixture with the artichoke hearts, cream cheese, yogurt, parmesan, garlic powder, red pepper flakes, mustard powder, and ¾ teaspoon Kosher salt. Taste, adjusting for seasoning as desired.
- Pour the dip into an oven-safe, small baking dish, such as 9x6, and spread it evenly. Top with the shredded mozzarella cheese.
- Bake for 25-30 minutes, or until hot and the cheese is bubbly and beginning to turn golden brown. Serve with sliced baguette, crostini, tortilla chips, or veggies.
