This is your classic spinach artichoke dip, but with a few tweaks. We use fresh spinach rather than frozen, and swap the frequent mayo/sour cream situation for whole Greek yogurt. A lighter but altogether familiar appetizer for gatherings of all kinds.
Ingredients
- 2 tbsp olive oil
- 1-2 garlic cloves, finely chopped
- 8 oz fresh, young spinach, chopped
- ¼ tsp crushed red pepper flakes
- Salt and pepper, to taste
- 14oz canned artichoke hearts, drained and coarsely chopped
- 8oz cream cheese, cut into pieces
- ½ cup firm mozzarella, shredded
- 4oz Greek yogurt, preferably whole
- ¼ cup Parmesan, grated
Preparation
- Heat the olive oil in a medium pot or Dutch oven over medium heat. Add the garlic and cook until fragrant, about 30 seconds.
- Add spinach to pot along with the crushed red pepper flakes. Season with salt and pepper. Cook, stirring, until the spinach is fully wilted, 3-5 minutes. Add the artichokes to the pot. Cook for a few minutes more to integrate the seasonings.
- Reduce the heat to low. Add the cream cheese and the mozzarella. Cook over low, stirring constantly, until all the cheese has melted. Stir in the Greek yogurt and parmesan. Season with a little more salt and pepper.
- Transfer to an over-safe serving dish or skillet. Broil until the top is golden and the dip is bubbling, 5-10 minutes. Let stand for a few minutes before serving.
