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 oven to 375°F.

Turn skillet on to medium heat.

Chop fresh spinach, removing most of the stems.

Add chopped spinach to the skillet and cook until wilted, ensuring moisture is evaporated.

In a mixing bowl, combine 8 oz of softened cream cheese, 1/2 cup mayonnaise, and 1/2 cup sour cream; mix until smooth.

Add 1/2 cup white Vermont cheddar cheese and 1/2 cup goat cheese to the mixture; stir to combine.

Chop artichoke hearts and add them to the cheese mixture.

Add the wilted spinach to the cheese and artichoke mixture; stir well.

Transfer the mixture to a tart pan, pressing it in evenly.

Bake in the oven for 20-30 minutes without a cover until bubbly and golden on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens