Craving a creamy, dreamy dip that doesn't sacrifice flavor for health? Get ready to revolutionize your appetizer game with this incredible cream cheese-free spinach artichoke dip that's so delicious, you won't believe it's actually good for you! Whether you're hosting a game day party, planning a cozy night in, or looking for a crowd-pleasing snack, this recipe will become your new secret weapon in the kitchen.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 cup frozen spinach, thawed and drained
- 1 can (14 oz) artichoke hearts, chopped
- 1/2 cup Greek yogurt
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Prepare a medium-sized baking dish by lightly greasing it with cooking spray or olive oil.
- Thoroughly drain the thawed frozen spinach, squeezing out excess moisture using a clean kitchen towel or paper towels. This prevents the dip from becoming watery.
- Drain and chop the artichoke hearts into small, bite-sized pieces. Pat them dry with paper towels to remove excess liquid.
- In a large mixing bowl, combine Greek yogurt, sour cream, minced garlic, grated Parmesan cheese, and shredded mozzarella cheese. Mix until well blended.
- Add the drained spinach and chopped artichoke hearts to the cheese mixture. Stir gently to distribute ingredients evenly.
- Season the mixture with salt and pepper, tasting and adjusting seasoning as needed.
- Transfer the entire mixture into the prepared baking dish, spreading it evenly with a spatula.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the edges are bubbly.
- Remove from oven and let cool for 5 minutes before serving. This allows the dip to set and prevents burning.
- Serve warm with tortilla chips, pita bread, or fresh vegetable sticks for dipping.
Tips
- Moisture is the Enemy: Always thoroughly drain your spinach and artichokes to prevent a watery dip. Use a clean kitchen towel or paper towels to squeeze out excess liquid.
- Cheese Matters: Use freshly grated Parmesan and mozzarella for the best melting and flavor. Pre-shredded cheese often contains anti-caking agents that can affect texture.
- Temperature Tip: Let the dip rest for 5 minutes after baking to allow it to set and prevent burning your mouth.
- Serving Suggestions: For extra crunch, try topping with some breadcrumbs before baking or serve with a variety of dippers like homemade pita chips, fresh vegetable sticks, or crusty bread.
- Make-Ahead Magic: You can prepare this dip up to a day in advance and refrigerate. Just add an extra 5-10 minutes to the baking time if coming straight from the refrigerator.
- Customization: Feel free to add a pinch of red pepper flakes or some chopped artichoke hearts for extra texture and flavor.
Nutrition Facts
Calories: 130kcal
Carbohydrates: 5g
Protein: 9g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 25mg
