Three Cheese Spinach Artichoke Dip!! Noreen's Kitchen

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 is a dairy-free option that adds a cheesy flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt adds creaminess with fewer calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone is often less expensive and melts well.

Slice 8 oz of button mushrooms and sauté them in 1 tablespoon of butter with 1 clove of minced garlic until ready, then turn off the heat.

In a bowl, add 8 oz of cream cheese that has been loosened with a whisk.

Add 1.5 cups of mayonnaise to the bowl and mix together until combined.

Measure out about 1/2 cup of mozzarella cheese and add it to the mixture, then stir to combine.

Add 1/4 cup of grated Parmesan cheese to the bowl and mix well.

Add 10 oz of chopped spinach (squeezed dry) and 1 can of drained artichoke hearts to the mixture and stir until combined.

Transfer the mixture to a 4-quart crock pot, spreading it evenly in the bottom.

Sprinkle another 1/2 cup of mozzarella cheese on top of the mixture in the crock pot.

Add another 1/4 cup of Parmesan cheese on top of the mixture.

Add the sautéed mushrooms to the crock pot and mix everything together.

Put the lid on the crock pot and set it to low for 2 to 3 hours.

After 2 hours, stir the dip a couple of times to ensure even heating.

Serve the dip with baguette slices or crackers.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens