Spinach Artichoke Dip Recipe


Rob ordered some spinach artichoke dip the other day and he felt it was greasy and overpriced. He was disappointed because good spinach artichoke dip is just so good. So we jointly went on a quest to make up a version of our own. I am posting it here for future reference, because I’m pretty sure we will be making it again. But not for a while. Seriously, this recipe makes a ton of dip. Great for parties, not great for just having sitting in my fridge for whenever I feel like having some.



1 Tbsp minced garlic
1 large yellow onion
2 10 oz packages frozen chopped spinach, thawed and drained
16 oz marinated artichoke quarters, coarsely chopped
17.6 oz container plain 2% Fage yogurt
2 eggs
1 package 1/3 reduced fat cream cheese
6 oz shredded parmesan cheese
16 oz shredded mozzarella, italian blend or combination “melt-y” cheese
seasoned salt
black pepper
white pepper
italian seasoning
Mrs. Dash seasoning

Saute garlic and diced onion over medium heat. Food process the spinach to get a fine texture. I added back some of the juice from the marinated artichoke, as it would not chop super fine once I had drained it. Add chopped spinach and artichokes to garlic and onions, continue cooking to drive off moisture. Food process eggs and yogurt together and add to cooking mixture. Cube the cream cheese and mix it in until it is melted and homogeneous. Mix in shredded cheese a little at a time to avoid clumping. Reserve some parmesan if you want to melt it over the top. Cook for several minutes with the lid on to make sure the eggs are cooked all the way through. Season to taste with listed spices (or experiment). It took more seasoning than I initially expected. Luckily tasting is a pleasant process. ūüôā Serve warm with tortilla chips and/or fresh veggies.


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