Roasted Garlic Spinach Artichoke Dip
This roasted garlic spinach artichoke dip is going to be a crowd pleaser! Super easy to make and full of flavor, this creamy dip is perfect for dipping tortilla chips, fresh pita bread, crusty toast, or your favorite vegetables! Serve up this hot and delicious dip at your next gathering!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 ounces cream cheese, room temperature ((half a block))
- 1 bulb roasted garlic
- 100 grams baby spinach leaves, (roughly chopped)
- 1 tablespoon butter
- 100 grams canned artichoke hearts, (chopped)
- 1/2 cup full-fat Greek yogurt
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons butter
- 1 tablespoon fresh squeezed lemon juice
- Salt and pepper to taste
- 1/2 cup grated cheddar cheese
Instructions
- 1
Preheat oven 425F/220C.
- 2
In a skillet over medium heat, add 1 tablespoon of butter (ghee or oil also okay) and add the chopped spinach. Stir until spinach is wilted.
- 3
Squeeze the roasted garlic from the bulb into the pan and add the chopped artichokes. Season with salt and pepper and mix with a spatula, mashing the roasted garlic.
- 4
Add the cream cheese, Greek yogurt, butter, Parmesan cheese, and lemon juice to the pan and mix with the spinach and artichokes.
- 5
Reduce heat to low-medium and stir mixture regularly until cream cheese is completely melted.
- 6
Season with salt and pepper, if necessary, to taste.
- 7
Transfer the mixture to an oven-safe dish and top with grated cheddar cheese.
- 8
Place the dish on a baking pan for easier transporting in and out of the oven and bake for 10-15 minutes, or until cheese on top is golden and bubbly.
- 9
Let cool 5 minutes before serving with tortilla chips, pita chips, raw vegetables, etc.