Spinach Artichoke Dip
When it's time for an appetizer, this spinach artichoke dip is the answer! Whether served with fresh vegetables or crusty bread, it's a deliciously creamy recipe. It's not exclusive to the holiday season, but I do love to serve it during that time, or any party time!
Servings 64 servings
Calories 24kcal
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.
- Prepare onion, garlic, red pepper, and 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.
- Add garlic and red pepper, and mushrooms. Continue to sauté until mushrooms have released and cooked off their liquid, 5 minutes.
- Add lemon juice and Worcestershire sauce. Cook for about one minute.
- Add prepared spinach and artichokes and stir to break up any large pieces. Taste and adjust for seasoning.
- 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.
Video
Nutrition
Serving: 2tbsp | Calories: 24kcal
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
