Spinach and Artichoke Dip (Edit recipe)

This is a bold statement but this spinach and artichoke is the actual best. The base is Greek yogurt (which you DO NOT TASTE) so this is higher in protein than most versions. This has the classic creamy, cheesy taste and is mayo free! I PROMISE you want to SAVE THIS NOW.

This is my go to dip I make for any occasion and is always a crowd pleaser!

20 minutes

35 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	200
Fat:	11 g
Carbohydrates:	11 g
Protein:	11 g
Cholesterol:	35 g
Sodium:	552 mg
Fiber:	1 g
Sugars:	2 g
Calculated per serving.

by joyfuleatsnbeats

Serves: 6

Ingredients

1 cup Onion, chopped
4 cloves Garlic, chopped
0.5 cup Sour Cream
1 cup Plain Greek Yogurt
5 oz Full Fat Cream Cheese, softened
1 cup Parmesan Cheese, shredded and divided
1 tsp Garlic Powder
0.5 tsp Sea Salt
0.25 cup Milk, dairy free or regular
16 oz Spinach, steamed and chopped
14 oz Artichoke Hearts, chopped

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Saute your onion and garlic in a pan with some olive oil and blend in a blender with the rest of the ingredients (only use 1/2 cup of the parmesan) up until the spinach.
Taste and adjust seasoning if necessary.
Pour into a large bowl and add your cooked spinach (drain the liquid out before chopping) and artichokes to the bowl and combine.
Pour into a greased 13x8 casserole dish, top with the remaining 1/2 cup of parmesan and bake at 375 for 30 min covered, and then 5 min uncovered.

Notes

I’ve made this with grated parmesan in a bottle and it works, but fresh parmesan definitely works better in this recipe. You also can sub that last 1/2 cup of parmesan cheese for shredded mozzarella on top!