Hot Spinach and Artichoke Dip

01. February 2016 appetizers, recipes 0
Hot Spinach and Artichoke Dip
Adapted from
  • 1 can 13.75 oz artichoke hearts packed in water, drained
  • 10 oz frozen spinach, thawed and squeezed
  • 1/4 cup chopped shallots
  • 2 cloves of garlic, minced
  • 1/4 tsp red pepper flakes or a few shakes of Tabasco
  • 1/2 cup low-fat Greek yogurt or sour cream (yogurt will give a bit more tang)
  • 1/2 cup light mayonnaise
  • 2/3 cup Parmigiano Reggiano
  • 1/2 cup shredded part skim mozzarella cheese
  • salt and pepper to taste
  • olive oil spray
Preheat oven to 375°F.

In a small food processor, coarsely chop the artichoke hearts with the garlic and shallots.Combine all the ingredients in a medium bowl. Spray an oven-proof dish with non-stick spray. Place in dish and bake at 375° for 20-25 minutes, until hot and cheese is melted. Serve hot with tortilla chips, pita wedges and/or crudites. Makes about 3-3/4 cups.

  • Feel free to experiment with cheeses that melt well, such as fontina and provolone.
  • I find keeping this warm in a crockpot tends to dry out the dip. Instead I recommend microwaving or throwing back in oven to reheat.
  • Can easily be made a day ahead and kept in the fridge.
  • This dip also freezes and reheats well – I often make individual servings for my own cravings!

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