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!
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.
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.
Stir together until everything is well combined. Serve immediately or store in an airtight container in the refrigerator for up to 7 days.
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Notes
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.
Nutrition
Serving: 2tbsp | Calories: 61kcal
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