Mediterranean Spinach Artichoke Dip

November 20, 2024

45

medium

8

Preheat the Oven:

  • Preheat your oven to 350°F.

Prepare the Base:

  • Heat the oil from the jar of sun-dried tomatoes in a large skillet over medium heat.
  • Add the shallots and sauté until translucent, about 2-3 minutes.
  • Stir in the garlic and cook for 1 more minute until fragrant.
  • Add the sun-dried tomatoes, artichoke hearts, and dried thyme. Stir and cook for 2-3 minutes.
  • Add the spinach and cook until wilted, about 2 minutes. Remove from heat and transfer everything to a large mixing bowl.

Mix the Dip:

  • To the bowl with the cooked mixture, add Neufchâtel cheese, Greek yogurt, Monterey Jack cheese, and paprika.
  • Season with salt and pepper to taste, then mix thoroughly until well combined.

Assemble and Bake:

  • Lightly grease ramekins or a baking dish with cooking spray.
  • Spoon the spinach mixture into the prepared dishes and spread evenly.
  • Sprinkle Parmesan cheese generously over the top.

Bake and Broil:

  • Bake for 20-25 minutes, or until the dip is hot and bubbling.
  • Switch the oven to broil and cook for an additional 1-2 minutes, or until the top is golden brown.

Serve:

  • Serve warm with chips, bread slices, crackers, or fresh vegetable sticks for dipping.
Reviews

Ingredients:

Adjust Servings
10ounces spinach frozen, thawed, drained, chopped
8ounces artichoke hearts finely chopped
5ounces neufchatel cheese softened
0.5cup nonfat greek yogurt plain, at room temperature
0.5cup monterey jack cheese shredded, low fat, (or reduced fat)
2tablespoons parmesan cheese finely grated
0.25cup sun tomatoes dried, chopped, (preserved in olive oil)
0.25cup shallots finely chopped
2 garlic cloves whole, finely minced
0.25teaspoon thyme dried
0.25teaspoon paprika
1tablespoon oil from the sun tomatoes dried
8servings kosher salt and pepper to taste

Directions

1.
Preheat the Oven
Preheat your oven to 350°F.
Mark as complete
2.
Prepare the Base
1. Heat the oil from the jar of sun-dried tomatoes in a large skillet over medium heat. | 2. Add the shallots and sauté until translucent, about 2-3 minutes. | 3. Stir in the garlic and cook for 1 more minute until fragrant. | 4. Add the sun-dried tomatoes, artichoke hearts, and dried thyme. Stir and cook for 2-3 minutes. | 5. Add the spinach and cook until wilted, about 2 minutes. Remove from heat and transfer everything to a large mixing bowl.
Mark as complete
3.
Mix the Dip
1. To the bowl with the cooked mixture, add Neufchâtel cheese, Greek yogurt, Monterey Jack cheese, and paprika. | 2. Season with salt and pepper to taste, then mix thoroughly until well combined.
Mark as complete
4.
Assemble and Bake
1. Lightly grease ramekins or a baking dish with cooking spray. | 2. Spoon the spinach mixture into the prepared dishes and spread evenly. | 3. Sprinkle Parmesan cheese generously over the top.
Mark as complete
5.
Bake and Broil
1. Bake for 20-25 minutes, or until the dip is hot and bubbling. | 2. Switch the oven to broil and cook for an additional 1-2 minutes, or until the top is golden brown.
Mark as complete
6.
Serve
Serve warm with chips, bread slices, crackers, or fresh vegetable sticks for dipping.
Mark as complete

Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

Print

Share Your Thoughts