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spinach artichoke dip

Baked Spinach Artichoke Dip with Greek Yogurt

Bubbly spinach artichoke dip made with Greek yogurt, a pound of spinach, garlic, lemon and real block cheese.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 190
Ingredients Method

Ingredients
  

  • 1 lb fresh spinach or two 10 oz boxes frozen, thawed
  • 2 tbsp butter
  • 1 shallot minced
  • 4 garlic cloves minced
  • 1 can (14 oz) artichoke hearts drained, squeezed dry and chopped
  • 1 cup plain whole-milk Greek yogurt
  • 4 oz cream cheese softened
  • 1 cup shredded whole-milk mozzarella from a block
  • 3/4 cup grated parmesan divided
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 1/2 tsp red pepper flakes
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 pinch ground nutmeg

Method
 

  1. Heat the oven to 400°F. Wilt the spinach in a large dry skillet over medium heat in batches, about 3 minutes. Cool, then squeeze in a clean towel until very dry and chop.
  2. Melt the butter in the same skillet. Cook the shallot and garlic for 2 minutes until soft and fragrant.
  3. In a large bowl, stir together the spinach, garlic mixture, artichokes, Greek yogurt, cream cheese, mozzarella, 1/2 cup of the parmesan, lemon zest, lemon juice, red pepper flakes, salt, pepper and nutmeg.
  4. Spread into a 1-quart baking dish or an 8-inch cast iron skillet and top with the remaining parmesan.
  5. Bake 20 to 22 minutes until bubbling at the edges, then broil 2 minutes until the top is golden. Rest 5 minutes and serve with pepper strips and sourdough.