How To Make Spinach Artichoke Dip

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

mozzarella cheese

🥗Healthier: low-fat mozzarella

💰Cheaper: cheddar cheese

Low-fat mozzarella reduces calories without losing texture.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt adds creaminess with fewer calories.

Preheat oven to 375°F (190°C).

In a large mixing bowl, add 8 ounces of softened cream cheese.

Add 3/4 cup sour cream and 1/4 cup mayonnaise to the bowl.

Mix in 1 teaspoon of minced garlic, 1/4 teaspoon of onion powder, 1/8 teaspoon of ground black pepper, and 1/8 teaspoon of salt; stir until combined.

Optionally, add 1/8 to 1/4 teaspoon of crushed red pepper for heat.

Add 1 cup of shredded mozzarella and 1/2 cup of Parmesan cheese; stir to combine.

Drain and rinse a 14-ounce can of quartered artichokes, chop them coarsely, and add to the bowl.

Thaw a 9 or 10-ounce bag of frozen chopped spinach, squeeze out excess water, and add to the bowl.

Stir all ingredients together until well combined.

Butter the bottom and sides of a 9-inch pie plate.

Transfer the mixture to the pie plate and smooth it out with a spatula.

Sprinkle the reserved 1/4 cup of shredded Parmesan cheese over the top.

Bake in the preheated oven for 20 to 25 minutes until heated through.

Let cool for a few minutes before serving warm with pita chips or tortilla chips.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens