How to make Hot Spinach & Artichoke dip

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Cheddar is often less expensive and adds a different flavor profile.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides a similar tangy flavor with fewer calories.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Pecorino is often less expensive and adds a salty flavor.

Defrost 2 boxes of frozen chopped spinach and drain all the water out thoroughly.

Preheat the oven to 350°F.

In a large bowl, combine the defrosted spinach, 2 packets of Nor vegetable recipe mix, and 12 oz of drained artichoke hearts.

Add 3/4 cup of mayonnaise and 1/2 cup of sour cream to the mixture.

Microwave the cream cheese for about 1.5 minutes to soften it, or leave it out to soften at room temperature.

Add the softened cream cheese to the mixture and stir well to combine.

Add about half a bag of shredded mozzarella cheese (approximately 3/4 cup) and mix until everything is well incorporated.

Taste the mixture and adjust seasoning with salt if necessary, being careful not to over-salt.

Grease a baking dish with vegetable oil using a paper towel.

Transfer the spinach and artichoke mixture into the greased baking dish.

Bake in the preheated oven for 35 minutes until hot and bubbly.

While the dip is baking, core out the center of the French loaf to prepare for serving.

Once baked, serve the hot spinach and artichoke dip in the hollowed-out French loaf.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens