Spinach Artichoke Dip | Byron Talbott

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: neufchâtel cheese

💰Cheaper: ricotta cheese

Neufchâtel is lower in fat, while ricotta is more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free, while pecorino is a cost-effective alternative.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat, while provolone is often cheaper.

Fill a stock pot about 3/4 with water and add a pinch of salt.

Cook artichokes in boiling water for about 30 minutes, weighing them down with a bowl or lid.

Let artichokes cool for at least half an hour before peeling leaves off and scooping out the choke.

Slice and dice the artichoke hearts to your liking.

Blanch and press baby spinach to prevent browning, then slice it up.

In a medium sauté pan over medium to high heat, melt butter and add all-purpose flour to make a roux, cooking for 3-4 minutes.

Add diced artichoke hearts to the roux and stir.

Pour in milk and cook for another 3-4 minutes, stirring occasionally.

Add Parmesan cheese and English cheddar cheese to the mixture.

Season with garlic powder, onion powder, salt, and black pepper.

Stir in the sliced baby spinach and finish with cream cheese, mixing well.

Transfer the mixture to a bake-safe casserole dish and top with more Parmesan cheese.

Bake in a 500°F oven for 10-15 minutes until golden brown.

Prepare a baguette by slicing it but not all the way through, drizzle with olive oil, and top with herbs, salt, and black pepper.

Bake the baguette in a 500°F oven for about 5 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens