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Spinach Artichoke Dip
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Description
Hot, bubbly, and delicious. Great for football parties.
Ingredients
- ½ boxes (10 Oz. Box) Frozen Spinach
- 1 can (14 Oz. Can) Artichoke Hearts
- 2 containers (6 To 8 Oz. Container) Individual Sized, Plain Yogurt
- ½ cups Mayonnaise
- 8 ounces, weight Cream Cheese
- ½ cups Parmesan Cheese, Plus More For Topping
- 3 cloves Garlic
- Salt And Pepper
- ¼ cups Chopped Green Onions
- ½ cups Plain Bread Crumbs
Preparation
Heat oven to 350 degrees.
Defrost frozen spinach and squeeze out all of the water.
Drain artichoke hearts and pat with a kitchen towel to absorb excess water. Chop into small pieces.
Combine yogurt, mayo, cream cheese, parmesan cheese, garlic, salt and pepper together in a food processor and pulse until mixture is smooth and consistent. Put cheese mixture, artichokes, green onions, and spinach in an oven safe dish and mix together. Top with breadcrumbs and a bit more parmesan cheese.
Bake 30 minutes or until hot and bubbly. Serve with toasted baguette bread or Tostitos scoops and an assortment of veggies (carrot sticks, celery, cucumbers, etc.).
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2 Comments
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shebec on 7.27.2009
Meh. It had a good enough flavor, but I wasn’t thrilled with the texture…it got watery on the bottom of the dish (and yes, I pressed my spinach well, nor did I use low fat cream cheese) and didn’t really seem to come together as well as I had hoped. I wonder if using an egg to aid in binding would help. Good flavor, though, artichokes really came through.
tina59 on 7.27.2009
I served this yesterday to my husband who would never touch spinach or artichokes but he watched his younger brother gobble it up, so he had to try it. He loves it! Very good stuff!