Spinach Artichoke Dip Recipe
Ultra rich and creamy, this homemade spinach artichoke dip features a combination of cheeses for the perfect texture. Ready in under an hour!
Servings: 12
Ingredients
- 2 tablespoons olive oil
- 1/4 yellow onion minced
- 20 oz. fresh spinach
- 2 garlic cloves minced
- 1 teaspoon kosher salt
- 8 oz. cream cheese softened
- 1/4 cup plain greek yogurt any fat works
- 1/4 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 about one quarter of the original size, add the minced garlic and salt. Cook for another 2-3 minutes. Set aside while you prepare the rest of the dip.
- Add the softened cream cheese, Greek yogurt, mayonnaise, and crushed red pepper to a large bowl. Using a hand mixer, mix until everything is well combined. Stir in the sautéed 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, until golden brown and bubbling.
- Allow 5 minutes of rest time before serving. Serve with crusty bread or sturdy crackers.
Video
[adthrive-in-post-video-player video-id="kqsuY1Re" upload-date="2022-12-02T00:00:00.000Z" name="Spinach Artichoke Dip" description="This creamy spinach artichoke dip is the ultimate holiday appetizer! Make this baked dip in under an hour and serve it with crostini. Enjoy!"]
Notes
- Make ahead instructions: Prepare the dip up until baking, then cover and refrigerate the un-baked dip for up to 3 days. Pop into the oven immediately prior to serving and bake until golden brown (you may need to add a few extra minutes to the bake time).
- Less spice: Omit the crushed red pepper.
Nutrition
Calories: 220kcal | Carbohydrates: 5g | Protein: 8g | Fat: 19g | Fiber: 2g | Sugar: 2g