this Hot Spinach and Artichoke Dip Made with spinach, artichoke hearts, and melted cheese, this is sure to be a hit at your next party. Perfect for game days, holidays and entertainment.
Hot Spinach Artichoke Dip
this Hot Spinach Artichoke Dip is one of those recipes I’ve been making for so long that I don’t even need to look at the instructions anymore. This is a variation on hot spinach dip. This is the dip I bring when I don’t want to think too hard about it, but still want something that everyone will like. I’ve made it for game days, holidays, family gatherings, and casual nights with friends.
materials needed
Everything you need to make a hot, cheesy dip is here. See recipe card below for measuring instructions.
- Canned artichoke hearts in water: Drain 1 can of artichoke hearts.
- spinach: Thaw a 10-ounce package of frozen spinach and squeeze out all the liquid. If you want to use fresh spinach, steam and squeeze it first before using.
- shallot: You can use red onions if you wish.
- garlic: Peel one clove of garlic.
- Greek yogurt: I use 0% yogurt, but you can use whatever ratio you want.
- Light Mayonnaise: Some people may not like mayonnaise, but I promise you won’t be able to taste it. I highly recommend using that, but if not, use sublight sour cream instead.
- Parmesan: Grate good quality Parmesan cheese or replace it with Pecorino Romano, which is usually a bit cheaper.
- Mozzarella: Make it cheesy and melty.
- salt and peppergustation
How to Make Spinach Artichoke Dip
- Food Processor: Coarsely chop the artichoke, garlic, and shallots in a food processor.
- combine Mix remaining ingredients with artichoke mixture.
- baking: Place the spinach dip in an ovenproof dish and bake at 375°F for 20 to 25 minutes.
How I Want to Serve
When I serve dips at a party, I always serve a variety of dippers and include vegetables in the low-carb options. Works as part of a larger appetizer spread or on its own. Either way, it won’t last long.
- bit: Pita, tortilla or bagel chips
- crackers: Gluten-free rice crackers or whole grains
- vegetable: Carrots, mini bell peppers, celery, cucumbers
- Toasted sliced baguette
leftover food prepared in advance
- I often Collect this early in the morning.Cover and bake just before serving.
- Leftovers (if you have any) will keep well in the refrigerator for 3-4 days before reheating.
Some things I’ve learned over the past few years
After doing this countless times, here’s what really makes a difference.
- I always Squeeze the spinach very well. — Any extra moisture will loosen the dip.
- I cut the artichoke into small pieces. Every scoop gets a little bit of everything..
- Bake until cooked. It has some bubbling around the edges and just a golden color on top. — That’s when you know you’re ready. If you bake it too long, the cheese will become hard.
More healthy dip recipes you’ll love:
produce: night soil
Serving Size: 1 /4 cups
Microwave Method:
Place in a covered, well-ventilated microwave-safe container and microwave for 3 to 5 minutes until hot and cheese is melted.
Grab your chips and dig in!
Last step:
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*Some people may not like mayonnaise, but I promise you won’t be able to taste it. I highly recommend using that, but if not, use sublight sour cream instead.
clothing material: 1 /4 cups, calorie: 73 calorie, carbohydrate: 3.5 g, protein: 5 g, province: 4.5 g, Saturated Fat: 2 g, Cholesterol: 10.5 mg, sodium: 245 mg, fiber: 1 g, sugar: 0.5 g
