Spinach and Artichoke Dip Recipe

Squeeze the frozen spinach dry to remove excess liquid.

Put the squeezed spinach into a food processor.

Add 9 oz of rinsed and dried artichoke hearts to the food processor.

Pulse the artichokes and spinach in the food processor until chopped, but still retaining some texture.

In a mixing bowl, add 1/2 cup shredded mozzarella cheese, 1/2 cup Greek yogurt, 2 tablespoons mayonnaise, and some parmesan cheese (reserve half for topping).

Add sautéed onions and garlic to the mixture.

Season with salt and pepper to taste.

Blend the mixture in the food processor until smooth, but still with some texture.

Transfer the mixture to a baking dish.

Top the mixture with the reserved parmesan cheese.

Bake in the oven for 20-25 minutes until golden brown on top.

Equipment Needed

Spice Level: