Description
Rich and creamy, this crowd-pleasing spinach artichoke dip is full of flavor and makes a delicious party appetizer – eat it with crackers, breadsticks and vegetable crudités for a finger food everyone can’t get enough of! Gluten-free and no mayo required!
Ingredients
- 1/2 pound fresh spinach leaves
- 1 cup cream cheese (Philadelphia-style)
- 1 cup shredded mozzarella
- 1/2 cup Greek yogurt
- 1/2 cup marinated artichokes, finely chopped
- 3 tablespoons grated Parmesan
- 2 garlic cloves, finely minced
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Cook Spinach: Wash and dry the spinach. Heat it in a pan over low heat for 5–7 minutes, stirring occasionally, until wilted. Transfer to a bowl, squeeze out any excess liquid, and chop finely.
- Combine Ingredients: In a large bowl, combine 1/2 cup mozzarella, cream cheese, Greek yogurt, chopped artichokes, chopped spinach, garlic, grated parmesan, salt and ground pepper. Mix thoroughly until smooth.
- Transfer to Baking Dish: Transfer the spinach and artichoke mixture into a baking dish (about 5” × 7” inches). Preheat the oven to 360F (180C).
- Sprinkle Mozzarella: Sprinkle the remaining mozzarella evenly over the top.
- Bake Until Golden: Bake the mixture for 20 minutes, until hot and lightly golden around the edges.
- Let Cool: Remove from the oven and let cool for 5 minutes. Serve warm with gluten-free breadsticks, gluten-free crackers, or vegetable crudités.
Notes
Spinach: As this is a recipe for spinach artichoke dip, spinach is a key ingredient. I used fresh spinach leaves, but frozen spinach will work too. Alternatively, you may also use Swiss chard leaves or collard greens.
Cream Cheese: I used Philadelphia-style cream cheese, but if you are lactose-intolerant, go ahead and use dairy-free cream cheese instead.
Mozzarella: If you don’t have mozzarella, you can also use other types of soft shredded cheese (such as shredded provolone, fontina, etc). Alternatively, if you are lactose-intolerant, go ahead and use dairy-free mozzarella instead.
Greek Yogurt: If you are lactose-intolerant, go ahead and use dairy-free yogurt instead.
Artichokes: Make sure to use marinated artichokes (not raw artichokes).
Parmesan: I used grated parmesan, but you may also use other types of hard cheeses (just make sure they are grated finely). If you are lactose-intolerant, go ahead and use dairy-free parmesan instead.
Garlic: I love the flavor that fresh garlic lends to this delicious appetizer dip, so I highly recommend adding it in for extra taste.
- Prep Time: 5 mins
- Cook Time: 40 mins
- Category: Appetizers
- Method: Baking
- Cuisine: Western
