How to Make the Perfect 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 adds a cheesy flavor with fewer calories

sour cream

🥗Healthier: plain yogurt

💰Cheaper: buttermilk

Plain yogurt offers similar tanginess with fewer calories

Cut artichoke hearts into bite-sized pieces.

In a skillet over medium heat, add 3 tablespoons of butter.

Add 1 tablespoon of all-purpose flour and cook for about 3 minutes.

Add the artichoke hearts and cook for another 2 to 3 minutes.

Pour in 2 cups of whole milk and continue cooking for about 2 to 3 minutes.

Add 4 tablespoons of grated Parmesan cheese.

Add 4 ounces of smoked Gruyere cheese cut into cubes and mix until combined.

Add 10 ounces of defrosted and fully drained frozen spinach and mix thoroughly.

Season with 1 teaspoon of garlic powder, 1 teaspoon of onion powder, a pinch of kosher salt, and black pepper to taste; mix well.

Add 2 tablespoons of cream cheese and mix; turn off the heat.

Preheat the oven to 500 degrees Fahrenheit.

Transfer the dip into a casserole dish and top with freshly grated Parmigiano-Reggiano.

Bake at 500 degrees for about 10 to 15 minutes until a nice golden crust develops.

Mince 2 stems of fresh rosemary and 1 tablespoon of fresh thyme.

Take a medium size soft baguette and cut it across but not all the way through to create a pull-apart bread.

Transfer the baguette onto a baking tray lined with parchment paper.

Drizzle the bread with a splash of extra-virgin olive oil, sprinkle with fresh herbs, and add some freshly grated Parmigiano-Reggiano.

Bake the bread for about 5 minutes or until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens