Spinach Artichoke Dip

This is a classic dip that we love to have all year long. When my kids were younger and we took them out to eat dinner, this is the dip that they always wanted to order.

Since I’ve got plenty of time on my hands right now, staying inside like everyone else in the world, I decided to make a batch of this dip for my husband and me. It’s a good thing the kids are out of the house because we ate this like we were people who hadn’t had a good restaurant appetizer in months. We barely wanted to share with each other let alone two other people.

I love finding ways to swap out ingredients in recipes that make for a slightly lighter version that’s still just as tasty. For this recipe I used Greek yogurt instead of sour cream.

If you’re looking to lighten up your snacking even more, serve this spinach artichoke dip with carrot sticks and celery sticks. I added a few tortilla chips to our snack bowl, but I mostly filled it with veggie sticks to help to control the extra salt and calorie intake.

I used a bag of spinach that I chopped and sauteed in a tsp. of olive oil. If you plan to use frozen chopped spinach, thaw and squeeze out the excess liquid. Also, if you’re not a fan of mayonnaise, then use all Greek yogurt.

This dip makes enough for a great appetizer at a holiday gathering or family function, and in the past I’ve made a double batch and kept it warm in my slow cooker on the serve setting. If there are any leftovers, I warm it up in the microwave in a microwave safe bowl in thirty second intervals, stirring between, until it’s warmed through.

I hope that you’ll try this recipe today and leave a comment below. Also, follow @lifeabovethecafe on Instagram for daily updates!

Ingredients:

• One bag of spinach or 1 box of frozen spinach
• 1 can of artichoke hearts, drained and chopped
• 1 – 2 tsp. of olive oil
• 1 block of cream cheese (8 ounces)
• 1/4 cup of mayonnaise (or use all yogurt)
• 1/4 cup of plain Greek yogurt
• 1/2 cup of Mozzarella cheese
• 2/3 cup of Parmesan cheese
• 1 garlic clove minced (1-2 tsp.)
• dash of salt and pepper
• optional – 1/4 tsp. red pepper flakes

Directions:

If using frozen spinach thaw and squeeze out excess moisture.

Preheat oven to 350 degrees Fahrenheit.  Spray an 8 x 8 or 9 x 9 casserole dish with cooking spray.

Chop the spinach into small pieces.  Drain and chop the artichoke hearts into small pieces (remove any tough leaves).

In a nonstick skillet over medium high heat, add the oil and cook the spinach until wilted.

In a mixing bowl, add the cooked spinach and artichoke hearts and all of the other ingredients.  Stir until combined.  Pour into the casserole dish and smooth the top.  Add extra cheese to the top if desired, I don’t.

Bake for approximately 20-25 minutes, or until the center is heated through.  If you plan to broil the top, keep an eye on it so that it doesn’t burn.

Notes ** You can also substitute sour cream for the mayonnaise and plain Greek yogurt.

 

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