Spinach Artichoke Dip

5 from 1 vote

This creamy spinach artichoke dip is the ultimate holiday appetizer! Make this baked dip in under an hour and serve it with crostini.

Prep 15

Cook 30

Total 45

Fat 19

Carbs 5

Protein 8

Yield

2 tablespoons olive oil
¼ yellow onion minced
20 oz. fresh spinach
2 garlic cloves minced
1 teaspoon kosher salt
8 oz. cream cheese softened
¼ cup plain greek yogurt any fat works
¼ cup mayonnaise
1 teaspoon crushed red pepper
14 oz. canned artichoke quarters drained and chopped
8 oz. Wood River Creamery Red Pepper and Cracked Peppercorn Gruyere Cheddar Cheese shredded and divided

Preheat the oven to 375℉ and spray an 8x8-inch baking dish with cooking spray. Set aside.
Heat the olive oil in a large skillet over medium/high heat. When the oil has become fragrant, add the onion and cook until soft and translucent -- about 2 minutes. Add the spinach in batches and cook for 5 minutes. When the spinach has cooked down to ¼ the size, add the minced garlic and salt. Cook for another 2-3 minutes. Set aside.
In a large bowl add the cream cheese, Greek yogurt, mayonnaise, and crushed red pepper. Using a hand mixer, mix until everything is well combined. Stir in the spinach, artichokes, and 1 cup of shredded cheese.
Transfer the spinach artichoke dip into the baking dish and top with the remaining shredded cheese. Bake for 30 minutes.
Allow 5 minutes of rest time before serving. Serve with crusty bread or sturdy crackers.