Spinach Artichoke Dip
This creamy spinach artichoke dip is the ultimate holiday appetizer! Make this baked dip in under an hour and serve it with crostini.
Servings: 12
Ingredients
- 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
Instructions
- 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.
Video
Notes
- This dip can be made ahead of time. Wait to bake until before serving.
- Skip the crushed red pepper if you do not like spice.
Nutrition
Calories: 220kcal | Carbohydrates: 5g | Protein: 8g | Fat: 19g | Fiber: 2g | Sugar: 2g