This post is sponsored by Arla.
Football Sunday is an American tradition. A lazy sunday in front of the TV watching sports and eating snacks is a perfect day for most people. But things are a little different in our house. I don’t really care about sports and Daniel prefers the other kind of foot-ball—soccer. So instead of watching the Patriots and the Cowboys we end up watching West Bromwich Albion play Huddersfield Town (I am told these are real teams not made up manors from Jane Eyre).
But whether you’re watching football, soccer, or just looking at your phone until your husband forces you to watch a replay of Messi scoring against Deportivo de la Coruña, one thing we can all agree on is the snacks! One fantastic way to spice up the typical chips and dip crunchathon on Sunday afternoons is to make a hot dip! It’s a welcome addition to a Sunday snack spread, especially on a cold fall or winter day.
This hot spinach and artichoke dip is creamy, cheesy, and really hard to stop eating. It’s made with the usual (traditional) suspects—chopped spinach and artichoke hearts, of course—along with fresh parsley, scallions, garlic, a mix of equal parts mayonnaise and nonfat Greek yogurt, and Arla Original cream cheese. Now, I love that Arla cream cheese has a short and simple ingredient list and fewer calories than other brands I’ve tried, but I’ve got to say, it’s the flavor that keeps me buying it. The taste of this cream cheese is smooth and mild—so much so that even cream cheese haters, like my mom, can’t help but like it.
I hope you enjoy this recipe as much as we do!
Hot Spinach Artichoke Dip
- 10 ounce package frozen chopped spinach thawed
- 7 ounce package Arla Original cream cheese
- ½ cup plain nonfat Greek yogurt
- ½ cup mayonnaise
- 1 tablespoon fresh lemon juice
- 2 scallions
- ⅓ cup fresh parsley leaves
- 2 garlic cloves
- ⅔ cup grated Parmesan cheese
- 1 8.5- ounce can whole artichoke hearts in water chopped into bite-size pieces
- Pita chips and crudite for serving
- Preheat oven to 400°.
- Squeeze the thawed spinach to remove as much of the excess water as you can (if you want, you can empty the spinach onto a clean kitchen towel, wrap it up, and wring out the water that way).
- In a food processor, combine the spinach, cream cheese, yogurt, mayonnaise, lemon juice, scallions, parsley, garlic, and black pepper. Pulse the mixture until combined. Scrape down the sides of the bowl and pulse again to ensure everything is well mixed and smooth. Transfer the mixture to a mixing bowl and stir in the Parmesan cheese and chopped artichoke hearts.
- Spoon the mixture into a quart-size baking dish and bake until warmed through and golden brown, about 20 minutes. Serve with vegetables or pita chips for dipping!