Easy and delicious spinach artichoke dip recipe

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.

Start by frying the green onions and garlic in butter.

Cook until the garlic is fragrant, being careful not to overcook the onions or garlic.

Chop about 30 to 33 ounces of canned artichoke hearts, removing any hard outer skins if necessary.

Rinse fresh spinach and squeeze out excess juice to prevent a liquidy dip.

Chop the spinach after squeezing out the juice.

In a mixing bowl, combine chopped artichoke hearts, spinach, sautéed green onions, garlic, mayonnaise, sour cream, Parmesan cheese, and any additional cheese of choice.

Season with salt, black pepper, and half a teaspoon of Tabasco sauce or Chinese oil, if desired.

Mix everything together until well combined, using a mixer for a smoother consistency if preferred.

Pour the mixture into a casserole dish and cover with foil.

Bake in the oven at 350°F for about 40 minutes, stirring at the 20-minute mark.

Remove from the oven and serve warm with chips, salsa, and additional sour cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens