- Recipe: Spinach Artichoke Dip
- Writer: Nicolas Wilson
- Content-Type: Food Blog
This baked spinach artichoke dip is sure to be a crowd-pleaser! It’s creamy and cheesy and delicious, but don’t tell anyone! It contains a secret vegetable component.
Make this spinach artichoke dip to wow your guests at your next holiday gathering! It’s deep in saline artichoke taste, creamy and cheesy.
It’s so excellent that Jack and I eat it while standing at the kitchen counter every time we prepare it. We can’t seem to get enough of it!
But here’s a little secret: this spinach artichoke dip is mostly vegetables. Sure, it’s got the staples – spinach and artichokes – but it also has a vegetable that you might not expect: cauliflower! Instead of cream cheese, sour cream, or mayonnaise, I combine boiling cauliflower with Greek yogurt and a little olive oil to form the creamy basis for this dip.
The puree that results is just as silky and decadent as any traditional creamy dip, but it’s so much lighter!
I can tell you from personal experience (see above) that this spinach artichoke dip is completely addicting. Fortunately, it’s packed with healthy ingredients, so make it for a party (or just for yourself) and dig in!
Ingredients for Spinach Artichoke Dip
- You can’t make spinach artichoke dip without artichoke hearts! They contribute to the dip’s classic saline flavor.
- Many spinach dip recipes call for frozen spinach, but I prefer to use fresh spinach whenever possible. Before mixing the fresh spinach into the creamy dip, I blanch and roughly chop it.
- Cauliflower and Greek yogurt – When boiling cauliflower and Greek yogurt are combined, they make a smooth, healthy puree that’s as creamy as cream cheese, sour cream, or mayonnaise.
- Garlic and scallions — Their oniony flavor complements the saline artichokes well, and they make this dip completely appealing.
- The tanginess of the yogurt and artichokes is amplified by the dijon mustard. Yum!
- White cheddar cheese – I like the sharp, nutty flavor of the cheddar here, but any nice melting cheese would suffice. Gruyere cheese, as well as a mixture of shredded Parmesan and mozzarella cheese, would be excellent choices.
How to Make Artichoke Spinach Dip
Boil the cauliflower and garlic first. Bring a large saucepan of salted water to a boil, then add the veggies and cook for 8 minutes, or until the cauliflower is soft.
The spinach should then be blanched. Transfer it to a dish of ice water to stop the cooking process after a few seconds in a pot of boiling water (it wilts quickly!).
The spinach should then be scooped onto a kitchen towel and any excess liquid squeezed out.
This is an important step to remember since no one enjoys a watery spinach artichoke dip. Set aside the drained spinach, which has been roughly chopped.
Make the dip’s creamy base next. Allow the cauliflower to cool to nearly room temperature before combining it with the sautéed garlic, Greek yogurt, mustard, olive oil, and salt in a blender.
Make the dip after you’ve blended up the creamy puree. Combine the puree, scallions, chopped spinach, and artichokes in a mixing dish and toss to combine.
It’s finally time to bake! In a lightly greased 8-inch, cast-iron skillet spread the spinach and artichoke mixture.
Bake until the cheese is golden brown, hot, and bubbly, then top with grated cheese and chopped scallions. Serve with a toasted baguette and chopped parsley as a garnish. Enjoy!
Tips for Making Spinach Artichoke Dip
- Squeeze as much water out of the spinach as you can, and then squeeze some more. The best spinach artichoke dip is thick and creamy rather than watery. To prevent the spinach from releasing moisture into the dip as it bakes, squeeze out as much water as possible.
- Before combining the creamy sauce, let the cauliflower cool. You don’t want to combine the dip’s base while the cauliflower is still hot because it contains yogurt. The yogurt will separate if you do so. Allow at least 10 minutes for the cooked cauliflower to cool before pureeing it with olive oil, yogurt, mustard, and salt.
- It’s ready to eat right out of the oven. The cheesy topping on this dip will solidify as it cools, so serve it while it’s still warm. On top of the creamy dip, the cheese is melty, gooey, and scrumptious right out of the oven.
- Make the preparations ahead of time! Although this spinach artichoke dip is best served warmly in the oven, it may be prepared ahead of time. Make the creamy base ahead of time and combine it with the blanched spinach, chopped artichokes, and scallions. When you’re ready to serve, sprinkle the cheese on top and bake!
Spinach Artichoke Dip
|15-minute prep time
Time to cook: 25 minutes
Time allotted: 40 minutes
This spinach artichoke dip is a great appetizer for a party! Warm it up before serving, but be careful with the skillet. When it comes out of the oven, it will be very hot.
- 3 cups small cauliflower florets, ¾-inch pieces
- 2 garlic cloves
- 5 ounces of fresh spinach
- 1 (14-ounce) can of whole artichoke hearts, drained, patted dry, and chopped
- ⅓ cup chopped scallions
- ½ cup whole milk Greek yogurt
- 1½ tablespoons extra-virgin olive oil, more for brushing
- Heaping ½ teaspoon Dijon mustard
- Scant 1 teaspoon sea salt
- ¾ cup white cheddar cheese
- Pinches of red pepper flakes
- Toasted baguette, for serving
- Chopped parsley for garnish, optional
- Preheat the oven to 450 degrees Fahrenheit and gently oil an 8-inch cast-iron skillet.
- A big saucepan of salted water should be brought to a boil. Cook, stirring occasionally until the cauliflower is fork-tender, about 8 minutes. Scoop the cauliflower and garlic into a blender with a slotted spoon, retaining the cooking water in the pot.
- Place an ice water dish nearby. Add the spinach to the boiling water and immediately remove it with a slotted spoon (it will wilt quickly) and place it in the ice water to chill entirely. The spinach should be drained and squeezed to remove any extra moisture. Chop the spinach coarsely and combine it with the artichokes and scallions in a large mixing dish.
- Check that the cauliflower in the blender has (largely) cooled before adding the yogurt, olive oil, mustard, and salt and blending until smooth. Stir this mixture with spinach and artichokes in the mixing basin.
- Spread the spinach mixture on the skillet and sprinkle with red pepper flakes and cheese. Bake for 15 to 18 minutes, until the cheese, is golden and bubbling on top.
- If preferred, garnish with parsley and serve with baguette pieces.