Best Spinach Artichoke Dip Recipe | Spinach Artichoke Dip from Scratch by Lounging with Lenny

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: neufchâtel cheese

💰Cheaper: ricotta cheese

Neufchâtel is lower in fat, while ricotta is more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free, while pecorino is a cost-effective alternative.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat, while provolone is often cheaper.

Dice one large onion small.

Chop two garlic cloves fine.

Blanch the spinach in boiling water seasoned with salt for one minute.

Transfer spinach to a bowl with iced water to stop the cooking process.

Once cold, squeeze all the water out of the spinach with your hands and chop it.

Place chopped spinach into a bowl and set aside.

Chop 14 ounces of artichoke hearts and transfer them into the bowl with the spinach.

Preheat a cast iron pan to medium heat and add 1 tablespoon of butter and some vegetable oil.

Add the diced onion and sauté for a couple of minutes.

Add the chopped garlic and 1/8 teaspoon of nutmeg; mix and sauté for a couple more minutes.

Add the chopped artichoke and spinach to the pan and sauté for two minutes.

Add 8 ounces of cream cheese and mix it in.

Add 1 cup of sour cream and mix again.

Add 1 cup of shredded mozzarella cheese and 3/4 cup of parmesan cheese; season with salt and black pepper and mix all together.

Top with the remaining 1/2 cup of mozzarella cheese and 1/4 cup of parmesan cheese.

Place the mixture into a preheated 350°F oven for 15 minutes.

Broil on high for 2-3 minutes until bubbly and golden.

Serve with tortilla chips, crackers, or crostinis.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens