How to Make Spinach Artichoke Dip

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.

Preheat your oven at 355℉ (180℃).

Chop the artichoke hearts and the spinach. If you prefer a smoother dip, chop them in small pieces; if you want a chunkier dip, chop bigger pieces.

Grate your cheeses. For best results, get block cheese and grate it yourself as the pre-shredded cheese has a coating that will change the texture of your dip. Don't forget to save an extra 1/2 cup of the mixed cheeses for the top.

In a bowl, add the sour cream, cream cheese, and mayonnaise along with the spices and mix very well.

Add the artichokes, spinach, and cheeses and mix until everything is evenly distributed.

Butter your baking dish and add the mixture in it. Sprinkle the cheese that you previously reserved on the top of the dip.

Bake at 355℉ (180℃) for 20-25 minutes or until the dip is bubbly and the top is browned.

Garnish with fresh parsley and serve along chips or cut-up veggies.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens