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Spinach Artichoke Dip

Course Appetizer
Cuisine American, Vegetarian
Keyword Artichoke, Cheese, Greek Yogurt, Spinach
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 tbsp Garlic Infused Olive Oil
  • 6 oz Fresh Baby Spinach chopped
  • 14 oz Can Artichoke Hearts finely chopped
  • 8 oz Cream Cheese cut into cubes
  • 1 cup Plain Greek Yogurt
  • 1 cup Shredded Mozzarella Cheese
  • 1 cup Shredded Parmesan Cheese divided in half

Instructions

  1. Preheat the oven to 350°F.

  2. Add a tablespoon of garlic infused olive oil to a 10" cast iron skillet. If you don't have garlic olive oil you can use regular olive oil or butter and add garlic to it. Add the chopped spinach and cook over medium heat for about five minutes wilting the spinach.

  3. After the spinach has cooked add the chopped artichokes, stirring until warmed through and evenly combined.

  4. Remove from the heat and stir in the Greek yogurt, mixing until smooth and creamy.

  5. Fold in the mozzarella and half of the parmesan cheese, reserving the other half for the top. Mix in the cubed cream cheese making sure it is evenly distributed in the skillet.

  6. Top with remaining parmesan cheese and transfer the skillet to the oven. Bake for 25 minutes, or until hot, bubbly, and lightly golden on top. Serve warm, straight from the skillet.