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Spinach Artichoke Dip – vegetarian recipe
Stav Kogan

Spinach Artichoke Dip

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Servings: 4 servings
Calories: 90
Ingredients Method Nutrition

Ingredients
  

  • 2 (15-ounce / 425g / 15 oz) cans quartered artichoke hearts, drained and rinsed
  • 1 medium red bell pepper, finely chopped
  • 1 medium green bell pepper, finely chopped
  • 1 (10-ounce / 283g / 10 oz) package frozen spinach, thawed and squeezed dry
  • 3 cloves garlic, minced
  • 1 cup (240 g / 8.5 oz) plain Greek yogurt
  • 8 ounces (226 g / 8 oz) cream cheese, softened
  • 1/4 cup (25 g / 0.88 oz) grated Parmesan cheese
  • White pepper, to taste
  • The most crucial step for a thick, non-watery dip is to squeeze the thawed spinach completely dry. Use a cheesecloth, a clean kitchen towel, or your hands to wring out all the excess moisture.
  • For a perfectly smooth and lump-free dip, ensure your cream cheese is softened to room temperature before mixing. If you're short on time, microwave it in 15-second intervals until it's soft.
  • To add a little heat, mix in a pinch of red pepper flakes or a dash of your favorite hot sauce with the other .
  • This dip is perfect for making ahead. Assemble everything except the Parmesan topping, cover, and refrigerate for up to 24 hours. When ready, top with Parmesan and add 5-10 minutes to the baking time.

Method
 

  1. Preheat your oven to 325°F (165°C). Prepare your vegetables by draining and rinsing the artichoke hearts, finely chopping the peppers, and mincing the garlic. Most importantly, thaw the frozen spinach and squeeze out as much excess water as possible to prevent a watery dip.
  2. In a large mixing bowl, combine the squeezed spinach, artichoke hearts, chopped peppers, minced garlic, Greek yogurt, and softened cream cheese.
  3. Season with white pepper to taste and stir until all are thoroughly combined and the mixture is creamy.
  4. Spread the dip mixture evenly into a 9 × 9 baking dish or a 1. 5-quart casserole dish.
  5. Sprinkle the grated Parmesan cheese evenly over the top.
  6. Bake for 30 minutes, or until the dip is hot, bubbly, and the top is lightly golden brown.
  7. Let it rest for a few minutes before serving with whole-grain crackers, pita bread, or fresh raw vegetables.

Nutrition

Calories: 90kcalCarbohydrates: 4gProtein: 6gFat: 7g

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