Cheesy Spinach Artichoke Dip

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 provides a cheesy flavor with fewer calories.

mozzarella cheese

🥗Healthier: low-fat mozzarella

💰Cheaper: cheddar cheese

Low-fat mozzarella reduces calories without losing texture.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt adds creaminess with fewer calories.

Preheat oven to 350°F (175°C) and lightly grease a 9x9 pan or a 2 quart casserole dish.

In a mixing bowl, place 8 ounces of softened cream cheese, 1/4 cup of mayonnaise, 1/2 cup of freshly grated Parmesan cheese, 2 cloves of minced garlic, 1/2 teaspoon of dried basil, and 1/4 teaspoon each of salt and black pepper.

Use a hand mixer to mix the ingredients together for 1 to 2 minutes until light and fluffy.

Thaw and drain a 10 ounce package of frozen spinach, squeezing out all the water to ensure it is well drained.

Add the drained spinach to the cream cheese mixture along with a 14 ounce can of drained artichoke hearts.

Use a rubber spatula to gently fold the spinach and artichoke hearts into the cream cheese mixture.

Transfer the mixture to the prepared baking dish, spreading it out into an even layer and pressing it down into the pan.

Sprinkle 3/4 cup of shredded mozzarella cheese on top of the mixture.

Bake in the 350°F oven for about 25 minutes until the cheese is warm, bubbly, and browned.

Serve hot with slices of crusty baguette, chips, crackers, or vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens