Get the Recipe: Easy Spinach Artichoke Dip
This classic Spinach Artichoke Dip is a favorite at the appetizer table! Perfect for lunches, potlucks, tailgating, and holidays.
Ingredients
- 8 oz cream cheese, softened
- ½ cup plain Greek yogurt
- ¼ cup mayonnaise
- 1 ½ cups shredded mozzarella, divided
- ¾ cup shredded parmesan
- 1 tsp garlic powder
- ½ tsp Italian seasoning
- ¼ tsp black pepper
- 14 oz artichokes, drained and chopped
- 6 oz frozen spinach, thawed and squeezed to dry
Equipment
- 1 1.5-2 quart Baking Dish
Instructions
- Preheat your oven to 375 degrees. Mix the cream cheese, plain Greek yogurt, and mayo together in a medium bowl with an electric mixer until smooth.
- Stir in 1 cup of mozzarella cheese, parmesan cheese, garlic powder, Italian seasoning, and pepper, as well as the dried & chopped artichokes and spinach.
- Transfer to a small baking dish, then top with the remaining ½ cup mozzarella cheese. Bake for 25-30 minutes until hot and bubbly. Serve!
Notes
- Make sure you press as much water as possible out of your thawed spinach. It's a good idea to let your chopped, drained artichokes lay on a paper towel for a few minutes to dry out as well. This will help prevent your dip from being runny.
- Best served with crackers or low-carb options like celery and carrots!
- I used a 1.25 qt baking dish. This recipe also works in a 2.5 qt baking dish but bake time is 5 minutes less.
- You can also use marinated artichokes for extra flavor, I used the simple canned kind of artichokes.
- Leftovers keep in the fridge for up to 3 days, simple microwave or heat on the stovetop gently until warm and bubbly. I would avoid re-heating this more than once, though.
- A serving size is 3/4 cup and contains 4.3 net carbs.
Serving: 0.75cup, Calories: 251kcal, Carbohydrates: 8.3g, Protein: 15g, Fat: 17g, Cholesterol: 42mg, Sodium: 480mg, Fiber: 4g, Sugar: 1g
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