Baked Spinach Artichoke Dip
The best cheesy baked spinach artichoke dip recipe, lightened up with extra veggies and no mayonnaise! Everyone will love this delicious appetizer recipe; it's great served hot or even at room temperature. Recipe yields 8 appetizer servings.
Foto: Cookie and Kate — Cookie and Kate
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, pressed or minced
- Pinch of salt
- 10 ounces frozen chopped spinach), thawed*
- 1 jar (12 ounces) marinated artichokes or 1 can (15 ounces) canned artichokes in water, drained and chopped
- 8 ounces sour cream or Greek yogurt
- 2 ounces crumbled feta or goat cheese (about ½ cup)
- 6 ounces freshly grated part-skim mozzarella (about 1 ½ cups), divided
- 3 dashes of your favorite hot sauce (I recommend Cholula)
- Freshly ground black pepper
- For serving: Tortilla chips, pita wedges, small slices of toasted bread, crackers, or crisp, firm veggies
Steps
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Preheat the oven to 400 degrees Fahrenheit.
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In a large skillet over medium heat, warm the olive oil until shimmering. Add the onion, bell pepper, garlic, and a pinch of salt. Cook, stirring occasionally, until the onion and bell pepper are nice and tender, about 5 to 7 minutes. Meanwhile, squeeze as much moisture out of the thawed spinach as possible.
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Add the spinach and artichoke to the pan and cook for 1 minute, using your spatula to break up any hunks of spinach.
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Remove the skillet from the heat and add the sour cream, feta and two-thirds of the mozzarella (about 1 cup). Stir until the ingredients are all mixed together. Season to taste with additional salt, some black pepper, and a few dashes of hot sauce (more if you want more of a kick).
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Transfer the mixture to a small casserole dish (about 1-quart capacity) and spread it evenly into the pan. Sprinkle the remaining mozzarella over the contents. Bake until the top is golden brown, about 18 to 25 minutes.
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Let the dip cool for a few minutes (it’s crazy hot) and serve with your dipping vehicle of choice. This dip keeps well for up to 4 days in the refrigerator, covered.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (8% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| extra-virgin olive oil | 1 tablespoon | - | - |
| yellow onion | 1 small | - | - |
| red bell pepper | 1 | - | - |
| garlic | 2 cloves | - | - |
| Pinch of salt | - | - | - |
| frozen chopped spinach) | 10 ounces | - | - |
| jar | 1 | - | - |
| sour cream or Greek yogurt | 8 ounces | $0.94/200g | $3.75 |
| crumbled feta or goat cheese | 2 ounces | - | - |
| freshly grated part-skim mozzarella | 6 ounces | - | - |
| dashes of your favorite hot sauce | 3 | - | - |
| Freshly ground black pepper | - | - | - |
| For serving | - | - | - |
*Estimated market prices, may vary by region
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