Hot Spinach Artichoke Dip
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.
Servings: 8 servings
Calories: 275kcal
Ingredients
- 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
Instructions
- 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!
Nutrition
Calories: 275kcal | Carbohydrates: 6g | Protein: 8g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 460mg | Potassium: 265mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4325IU | Vitamin C: 21.9mg | Calcium: 182mg | Iron: 1.6mg