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You cannot have a party without a dip. Especially during the holidays, dips and appetizers are my go-to for entertaining. I’m not reinventing the wheel here, more like making it more efficient. Spinach artichoke dip is usually a holiday staple. Rich in mayonnaise and sour cream, it’s delicious, but always used to give me a gross feeling. While the holidays are a time to indulge, I decided to lighten up the dip and give it even more flavor. No one will feel like they’re missing anything when you serve this updated version.
Served warm or cold, this is delicious. I garnished with feta cheese and served with pieces of bread, crackers, and a selection of vegetables. Any way you choose, this will be a hit!
More Christmas appetizers
Holiday Pesto Meatballs
Cranberry Cheese Log
Cocktail Meatballs with Cranberry Sauce
Cinnamon Spiced Nuts
Watch how to make this spinach artichoke dip
Spinach Artichoke Dip
Ingredients
- 2 tbsp olive oil
- 1 cup diced red onion
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 3 cloves garlic minced
- ¼ cup diced red bell pepper
- 8 oz Cremini mushrooms diced
- 1 tbsp fresh lemon juice
- 1 tbsp Worcestershire sauce
- 16 oz drained artichoke hearts
- 16 oz frozen spinach thawed and squeezed dry
- 1 ¾ cup plain Greek yogurt
- ¼ cup mayonnaise
Instructions
- Drain thawed spinach and squeeze. Dry set aside with drained and chopped artichoke hearts.16 oz frozen spinach, 16 oz drained artichoke hearts
- Prepare onion, garlic, red pepper, and mushrooms.1 cup diced red onion, 3 cloves garlic, ¼ cup diced red bell pepper, 8 oz Cremini mushrooms
- Add oil to a large skillet over medium-high heat. Once the oil is heated, add onion, salt, and pepper and sauté until translucent, 3-5 minutes.2 tbsp olive oil, 1 cup diced red onion, 1 tsp kosher salt, 1 tsp freshly ground black pepper
- Add garlic and red pepper, and mushrooms. Continue to sauté until mushrooms have released and cooked off their liquid, 5 minutes.3 cloves garlic, ¼ cup diced red bell pepper, 8 oz Cremini mushrooms
- Add lemon juice and Worcestershire sauce. Cook for about one minute.1 tbsp fresh lemon juice, 1 tbsp Worcestershire sauce
- Add prepared spinach and artichokes and stir to break up any large pieces. Taste and adjust for seasoning.16 oz frozen spinach, 16 oz drained artichoke hearts
- Add yogurt and mayonnaise and stir until incorporated. At this point, the dip can be cooled and chilled for up to one week or served immediately.1 ¾ cup plain Greek yogurt, ¼ cup mayonnaise
Tried your spinach artichoke dip today. It was amazing love the taste . Had the perfect summer lunch
Thanks for sharing your recipes and ideas