Table of Contents
- Why I Love This Spinach Artichoke Dip
- Spinach Artichoke Dip Ingredients
- How to Make Spinach Artichoke Dip
- Pro Tips for Success
- Variations and Substitutions
- Serving and Storage
- Frequently Asked Questions
- More Appetizer Recipes
- Watch How to Make This Recipe
- Have I Convinced You to Make This Recipe?
- Spinach Artichoke Dip Recipe
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This spinach artichoke dip offers a lighter, fresher twist on the classic without sacrificing the rich flavors. Made with roasted vegetables and creamy Greek yogurt, it’s perfect as a make-ahead appetizer or a delicious leftover treat!
Why I Love This Spinach Artichoke Dip
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 it can be heavy.
With multiple decadent dishes, the holidays are a time to indulge. This recipe supplies a break from that indulgence. Greek yogurt is used instead of cream cheese, bringing more protein to lighten the dip and boost the protein.
Served warm or cold, it’s still delicious. I garnish mine with feta cheese and serve with pieces of bread, crackers, and a selection of vegetables. Any way you choose, this will be a hit. No one will tell the difference from the classic dip!
Spinach Artichoke Dip Ingredients
Using just a few basic ingredients combined with pantry staples, this dip comes together quickly and easily.
- Onion provides a base for the dip, giving a sweetness that contributes to a layered flavor.
- Red bell pepper brings texture to the dish with a mild sweetness to complement the other vegetables.
- Marinated artichoke hearts are already infused with flavor, giving a tangy taste in a soft and tender form.
- Olive oil coats the vegetables as they roast, enhancing their natural flavors.
- Kosher salt seasons the dish to balance out the flavors.
- Black pepper pairs with the salt to season the dish, adding a hint of spice and warmth.
- Frozen spinach is the co-star of this dish, providing texture and fresh flavor. Using frozen spinach makes assembly easier and quicker.
- Greek yogurt is a deviation from a classic spinach artichoke dip. It provides more complex flavors while boosting the protein in the dish.
- Mayonnaise adds to the dip’s creaminess while balancing out the Greek yogurt.
- Lemon juice brings an acidity that brightens the other ingredients, giving a fresh flavor.
- Worcestershire sauce is an easy addition to create a more full-bodied flavor in the dish, supplying a subtle, underlying taste.
How to Make Spinach Artichoke Dip
It takes two steps to create spinach artichoke dip:
- Roast the vegetables
- Assemble the dip
Step 1: Roast the vegetables. Dice the onion, red bell pepper, and marinated artichoke hearts into the same size. Mince the garlic. Add all to a parchment-lined baking sheet and drizzle with olive oil. Mix until evenly combined and season with kosher salt and black pepper. Place into a preheated 425°F oven until slightly browned, 12-14 minutes. Remove from the oven and let cool.
Step 2: Assemble the dip. Ensure the spinach is fully thawed. Squeeze out the water using a towel or colander until dry. Add the cooled vegetables and spinach into a large bowl. Add Greek yogurt, mayonnaise, lemon juice, and Worcestershire sauce. Mix until evenly combined. Place in the fridge to cool, or serve immediately. The dip is best if it sits in the fridge for one day.
Pro Tips for Success
- Use jarred marinated artichoke hearts. This dip is made slightly differently from a typical spinach artichoke, and the oils in marinated artichokes help provide additional flavors usually found in a more traditional dip recipe. They also hold some residual oil that assists in roasting.
- Squeezing out the spinach is essential to creating the consistency of this dip. Removing this liquid prevents the dip from getting watery.
- Making a day ahead will allow the flavors to marinate and intensify the flavors in the dip. This can be enjoyed for at least seven days after preparing.
Variations and Substitutions
There are a couple of ways this dish can be altered to fit your personal preferences:
- Canned artichokes will work in place of marinated artichokes; they will just be less flavorful. If you use canned ones, be sure to drain them first.
- Experiment with other vegetables to roast. Jalapenos add a hit of spice, shallots provide a milder alternative to onions, and kalamata olives and sundried tomatoes can be used to form a Mediterranean version.
Serving and Storage
To serve: Serve with chips, alongside crostini, fresh cucumber, carrots, or radishes. The dish is best after marinating in the fridge overnight but can be served immediately after preparation.
To store: Place in an airtight container and refrigerate. The dip will last up to 7 days in the fridge. Refrain from freezing, as the dip can get watery and tend to separate.
Frequently Asked Questions
Marinated artichoke hearts are ideal as they hold more flavor than canned ones. Normal ones can also be used but contain less flavor.
Full-fat yogurt is ideal. It holds the most flavor and maintains the best consistency in the dip.
Fresh can be used, but it requires an additional step. Fresh spinach must be cooked down before use, which requires more time and doesn’t always produce a better result. Frozen spinach is frozen at peak freshness, maintaining its flavor. This is something that doesn’t always happen with fresh spinach.
Of course! Actually, it’s best to prepare a day before serving, as it allows the flavors to marinate. Place it in an airtight container and refrigerate. This can be enjoyed for up to 7 days.
More Appetizer Recipes
Watch How to Make This Recipe
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Spinach Artichoke Dip
Ingredients
- 1 medium onion diced
- 2 12-oz jars marinated artichoke hearts drained and chopped
- 1 medium red bell pepper diced
- 3 cloves garlic minced
- 1 tbsp olive oil
- 1 tsp kosher salt separated
- 1 tsp freshly ground black pepper separated
- 2 10 oz packages frozen spinach thawed and squeezed dry
- 1 ¾ cups plain full-fat Greek yogurt
- ½ cup mayonnaise
- 1 tbsp fresh lemon juice
- 1 tbsp Worcestershire sauce
Instructions
- Preheat the oven to 425°F. On a parchment-lined baking sheet, combine the prepared onion, bell pepper, artichoke hearts, and garlic. The artichoke hearts will have some residual oil from the marinade. Drizzle with the olive oil, toss to combine, and spread into an even layer. Sprinkle with ½ tsp salt and ½ tsp black pepper. Roast in the preheated oven until the vegetables are soft and beginning to brown, 12-14 minutes. Remove and set aside to cool.1 medium onion, 2 12-oz jars marinated artichoke hearts, 1 medium red bell pepper, 3 cloves garlic, 1 tbsp olive oil, 1 tsp kosher salt, 1 tsp freshly ground black pepper
- In a large bowl, combine the squeezed spinach, cooled roasted vegetables, Greek yogurt, mayonnaise, lemon juice, Worcestershire sauce, and remaining ½ tsp of salt and black pepper.1 tsp freshly ground black pepper, 2 10 oz packages frozen spinach, 1 ¾ cups plain full-fat Greek yogurt, ½ cup mayonnaise, 1 tbsp fresh lemon juice, 1 tbsp Worcestershire sauce, 1 tsp kosher salt
- Stir together until everything is well combined. Serve immediately or store in an airtight container in the refrigerator for up to 7 days.
Tried your spinach artichoke dip today. It was amazing love the taste . Had the perfect summer lunch
Thanks for sharing your recipes and ideas