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!

Course Appetizer

Cuisine American

Difficulty Intermediate

Method Cooking

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings servings

Calories 24kcal

Author Kaleb

Ingredients

2 tbsp olive oil
1 cup diced red onion
1 tsp salt
1 tsp black pepper
3 cloves minced garlic
¼ cup diced red pepper
8 oz Cremini mushrooms diced
1 tbsp lemon juice
1 tbsp Worcestershire sauce
16 oz drained artichoke hearts
16 oz frozen spinach thawed and squeezed dry
1 ¾ cup 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 minced garlic, ¼ cup diced red 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 salt, 1 tsp 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 minced garlic, ¼ cup diced red pepper, 8 oz Cremini mushrooms
Add lemon juice and Worcestershire sauce. Cook for about one minute.
1 tbsp 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 Greek yogurt, ¼ cup mayonnaise

Video

Nutrition