Spinach Artichoke Dip Recipe Lightened Up!
This Spinach Artichoke Dip is a lightened-up twist on a classic! Creamy, cheesy, and perfect for sharing.
Equipment
- Mixing Bowl
- Spatula
- Garlic Press
- Baking Dish
- Oven
Ingredients
- 8 ounces Neufchâtel cheese
- 8 ounces Greek yogurt (plain, unsweetened)
- 1 unit lemon (juiced)
- 2-3 cloves garlic (minced)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 jars marinated artichoke hearts (drained)
- 4-6 ounces fresh baby spinach (roughly chopped)
- Baguette (sliced)
- Vegetables (like carrots, celery, and bell peppers) for dipping
Instructions
- Start by preheating your oven to 350°F (175°C) to ensure your dip gets nice and bubbly when we bake it.
- In a mixing bowl, combine the Neufchâtel cheese with Greek yogurt. Add the juice of one lemon, minced garlic, salt, and pepper. Use a spatula to mix everything together until smooth and creamy.
- Next, fold in the drained marinated artichoke hearts and the roughly chopped fresh baby spinach. Make sure everything is evenly distributed throughout the mixture.
- Pour the mixture into a baking dish, spreading it evenly to help it bake uniformly and develop that delicious cheesy top.
- Place the baking dish in the preheated oven and bake for about 25-30 minutes, or until the dip is hot and bubbly, and the top is lightly golden.
- Once baked, remove the dip from the oven and allow it to cool slightly. Serve it warm with sliced baguette and fresh vegetables for dipping.
Notes
- Use plain Greek yogurt for a healthier option.
- Make ahead by preparing the dip without baking and refrigerate for up to 2 days.
- For a cheesy twist, add shredded mozzarella or parmesan before baking.