Description
A healthier version of your classic spinach artichoke dip recipe! Perfect for any get-together or holiday and easily prepped ahead of time!
Ingredients
Scale
- 1–2 teaspoons olive oil
- 2 teaspoons garlic, minced
- 4 tablespoons shallot, minced
- 1/2 cup plain greek yogurt
- 1/4 cup + 2 tablespoons mayo
- 1/4 cup parmesan cheese, grated
- 1 cup mozzarella cheese, grated
- 15oz can artichokes, drained and roughly chopped
- 10oz frozen spinach, thaw and drain
- scant lemon zest
- 1/4 teaspoon lemon juice
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon kosher salt
- serving: crostini and veggies
Instructions
- Preheat oven to 350 degrees F. Then bring a small cast iron skillet to medium high heat. Add olive oil, garlic and shallot. Move around pan until garlic is fragrant and shallot has softened, approx. 1-2 minutes.
- In a medium mixing bowl add cooked garlic and shallot, yogurt and mayo. Stir to combine.
- Fold in parmesan cheese, artichokes, spinach, lemon zest, lemon juice, pepper and kosher salt.
- Pour out into prepared 8×11 pan (or similar size). Top with remaining mozzarella cheese.
- Place in oven, middle rack, uncovered for 15 minutes or until cheese is melted and bubbly. Feel free to place under the broiler for 1-2 minutes if you want to brown a bit, just watch very carefully.
- Remove from oven and let cool slightly.
- Serve with cut up veggies, pita bread, crackers or crostini.
Notes
- Make Ahead: you can easily make this ahead of time and stop at Step 4, cover with foil and place in the refrigerator until you want to bake – you might just need to cook a bit longer in the oven to account for it coming out of the fridge cold.
- Storage: store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
- Serving Size: 3 oz
- Calories: 80
- Sugar: 1.1 g
- Sodium: 208.3 mg
- Fat: 5 g
- Carbohydrates: 3.8 g
- Protein: 5.8 g
- Cholesterol: 6.4 mg