Spinach Artichoke Dip at home
- Yield 3
- Prep 5 minutes
- Cook 20 minutes
- Total 25 minutes
Spinach Artichoke Dip at home is a appetizers recipe on Avoteb. The yield on the card is 3. Plan on 25 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 3 servings
- 1 tablespoon olive oil
- 1/2 cup finely-chopped white or red onion
- 4 cloves garlic, minced
- 1 (10-ounce) package frozen chopped spinach*, thawed and drained
- 1 (13-ounce) can quartered artichoke hearts, chopped and drained
- 1 (8-ounce) brick low-fat cream cheese, cut into 1-inch cubes
- 1 cup light sour cream or plain Greek yogurt
- 1 cup shredded Mozzarella cheese (plus extra for baking, if desired)
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon black pepper
- 1/4 teaspoon fine sea salt
Method
Sauté veggies. Warm oil in a large saucepan or sauté pan over a medium burner. Tip in the onion and sauté for 5 minutes, stirring occasionally, until softened. Tip in garlic and sauté for 2 minutes, stirring occasionally. Lower heat to medium.
Tip in all of the remaining ingredients to the pan and toss until evenly combined. Continue cooking, stirring occasionally, until the cheese is completely melted and the mixture is bubbly. (If you would like the dip to be even creamier, feel free to mix in extra sour cream or Greek yogurt.)
Taste and season. Give the dip a taste and season with extra salt and pepper, if needed.
Plate while it is hot, or bake. At this point, you can either move the dip to a serving bowl and serve it immediately. Or you can move the dip to a small baking dish, sprinkle with extra Mozzarella, and bake at 350°F for 20 minutes, until the cheese is melted and golden on top.
Enjoy. Plate the dip while it's nice and hot with chips, bread, veggie sticks, or any of your other favorite dippers!
