Baked Spinach & Artichoke Dip
Ingredients
- Greek yogurt
- Mozzarella
- 1/2 cup Parmesan
- 1 can Artichoke hearts
- 1 package Spinach
- Olive oil
- 2 cloves Garlic
- Salt and pepper
- Tortilla chips, for serving
Instructions
- 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.
- 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!
- 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.
- 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!