Creamy Spinach Artichoke Dip is the perfect dip for a party or just relaxing at home. It features light and tasty greek yogurt and cream cheese, artichokes, spinach, Parmigiano reggiano, and gruyere.
Mix ingredients - In a medium mixing bowl, mix Greek yogurt, a half cup of Parmigiano reggiano, and cream cheese. Stir in spinach, garlic powder, artichoke hearts, salt, and pepper until well mixed.
½ cup Greek yogurt, 1 cup Parmigiano reggiano or parmesan cheese, grated, 8 oz Light cream cheese, softened, 2 cups Fresh spinach, chopped, 1 teaspoon Garlic powder, 14 oz Canned and quartered artichoke hearts, 1 teaspoon Kosher or Sea Salt, 1 teaspoon Ground pepper
Scoop into baking dish - Scoop the mixture into a baking dish. Sprinkle the top with the other half cup of Parmigiano reggiano and gruyere.
1 cup Parmigiano reggiano or parmesan cheese, grated, ⅓ cup Gruyere, grated
Bake then serve - Place in the oven and bake for 20 minutes or until the cheese is melted and golden. Serve with crackers, pita chips, or sliced French bread.
Notes
StorageRefrigerate the spinach artichoke dip in an air-tight container or Staub Enameled Ceramic Artichoke Cocotte for up to 3 days. In order to reheat the drip, let it temper then place it in the oven at 300ºF for 10 minutes.Top Tips
Be sure to use softened cream cheese because it is pliable and easier to mix.
Drizzle olive oil on a baguette and toast it to make it crispy. Then dip it.