Artichoke Tahini Dip
Loaded with flavor, this spinach and artichoke tahini dip is a crowd pleasing appetizer. Baked in the oven; best served with pita or crackers!
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon olive oil
- ½ yellow onion (chopped)
- 2 garlic cloves (minced)
- 4-5 ounces baby spinach
- Salt and pepper
- 1 14 ounce can quartered artichoke hearts (drained and coarsely chopped)
- ¾ cup Greek yogurt
- ½ cup Cortas tahini
- 1 ¼ cup shredded mozzarella cheese (divided)
- ⅓ cup crumbled feta cheese
- Pita chips (for serving)
Instructions
- 1
Preheat the oven to 350°F and set an oven rack in the upper third of the oven.
- 2
Heat oil in a medium skillet over medium heat. Add onions and garlic, and cook until softened, 4 minutes. Season with salt and pepper. Add spinach and cook until wilted, 2 minutes.
- 3
Transfer the cooked spinach mixture to an 8x3 oven-safe baking dish. Add the artichokes, Greek yogurt, tahini and 1 cup mozzarella cheese,and stir to combine. Sprinkle the top with feta and remaining ¼ cup mozzarella cheese. Wipe any messy edges with a paper towel.
- 4
Bake for 20-22 minutes, or until heated through and the cheese on top is melted. Switch oven to a high broil and place dip on top rack. Broil until cheese is golden brown and bubbling, 2 minutes. Serve warm with pita chips.