Baked Spinach Artichoke Dip

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: cottage 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.

Shred 3/4 cup of sharp cheddar cheese.

Shred 1/2 cup of Gruyere cheese.

Shred 1/2 cup of Parmigiano-Reggiano cheese.

Reserve 1/3 cup of the shredded cheese for topping later.

Squeeze excess liquid from 1 cup of frozen chopped spinach.

Chop one can of drained artichoke hearts into bite-sized pieces.

Add 1 minced clove of garlic to the mixture.

Add 1/4 cup of chopped green onion to the mixture.

Soften 6 oz of cream cheese to room temperature.

Mix in 1/2 cup of mayonnaise with the other ingredients.

Season the mixture with 1/4 teaspoon of salt and a pinch of red pepper flakes.

Mix everything together until well combined, breaking up any large chunks of cream cheese.

Transfer the mixture to a 1-quart baking dish without greasing it.

Sprinkle the reserved cheese over the top of the dip.

Bake in the oven at 400°F for 25 minutes until bubbly and browned on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens