Spinach Artichoke Dip
Servings: 10 servings
Calories: 90cal
Ingredients
- 14 oz artichokes canned
- 2 cups fresh spinach or 6 oz frozen, thawed and drained
- ¼ cup plain Greek yogurt or sour cream
- ¼ cup mayonnaise
- ¼ cup mozzarella shredded
- ¼ cup parmesan cheese shaved
- ¼ cup pecorino romano cheese grated
- 1 Tbsp garlic minced
- ¼ tsp ground black pepper
Instructions
- Drain the artichoke and frozen spinach if using. Chop the artichokes into bite sized pieces.
- Add the rest of the ingredients to a large bowl and mix well. Add the artichokes and spinach to the bowl and mix.
- Pour into a 10 inch skillet or casserole dish and bake at 375F until bubbling and brown. About 15 minutes.
- Serve with bread or tortilla chips.
Video
Notes
- You may substitute plain Greek yogurt for sour cream as desired. Using different cheeses (grated vs shredded vs shaved) will bring more texture and different melting consistencies to the dip for a multi-level feel. Our cheeses of choice are shredded mozzarella, shaved parmesan cheese, grated pecorino romano cheese, and cream cheese. I would recommend fresh blocks of cheese over store-bought pre-shredded cheese to avoid a grainy texture.
Nutrition
Serving: 1serving (1/2 cup) | Calories: 90cal | Carbohydrates: 5g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 167mg | Potassium: 199mg | Fiber: 2g | Sugar: 1g | Vitamin A: 621IU | Vitamin C: 7mg | Calcium: 101mg | Iron: 1mg
