Spinach Artichoke Dip

Ingredients

  • 10 ounces frozen chopped spinach
  • ¼ cup minced shallot
  • 2 green onions
  • 14 ounce can (8.5 ounce dry weight) quartered artichokes
  • 1 ½ cups Greek yogurt
  • ½ cup mayonnaise
  • ¾ cup shredded Parmesan cheese, plus more for topping
  • ¼ teaspoon dried dill
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • Paprika, for sprinkling
  • For serving: pita chips or bread

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Thaw the spinach. Then use a strainer to squeeze out as much moisture as possible.
  3. Mince the shallot. Thinly slice the green onions. Roughly chop the artichokes.
  4. In a medium bowl, mix together the spinach, shallot, green onions, and artichokes with the Greek yogurt, mayonnaise, Parmesan cheese, dried dill, garlic powder, salt and pepper. Taste and add a few pinches kosher salt if desired.
  5. Spread the dip in an even layer in a small baking dish. Top with a sprinkle of shredded Parmesan (and if desired, a sprinkle of paprika). Bake for 20 minutes until warmed through and the cheese is melted.
  6. Serve warm with pita chips. Make ahead info: make up to 1 day in advance and refrigerate in a bowl. Transfer to a baking dish for baking: you may need to bake a few extra minutes until fully warmed through.

 

Find out more here! -->   Spinach Artichoke Dip – A Couple Cooks