Description
This spinach artichoke dip takes a flavorful twist with sun-dried tomatoes, making it a creamy, cheesy, and irresistible appetizer. Perfect for parties, gatherings, or game nights, this baked dip is loaded with cream cheese, Greek yogurt, mozzarella, and Parmesan for a rich, savory bite. Serve with crackers, toasted bread, or veggies!
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup plain Greek yogurt
- 1/2 cup sour cream
- 1 (8 oz) bag fresh spinach (about 6 cups)
- 1 (8.5 oz) can artichokes in brine, drained & chopped
- 1 (8 oz) jar sun-dried tomatoes in oil, drained & chopped
- 1/2 cup Parmesan cheese, shredded
- 1/2 cup mozzarella cheese, shredded
- 4 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional for heat)
- 1/2 tsp salt
Instructions
-
Preheat & Prep:
- Preheat oven to 350°F (175°C).
- Grease a small baking dish with nonstick cooking spray.
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Cook the Spinach:
- Heat a skillet over medium-high heat and sauté spinach until bright green and wilted (about 2-3 minutes).
- Transfer to a bowl and let it cool.
- Once cool, wrap in a paper towel and squeeze out as much liquid as possible.
- Chop the spinach and add it to a large mixing bowl.
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Mix the Dip:
- To the bowl, add cream cheese, Greek yogurt, sour cream, artichokes, sun-dried tomatoes, Parmesan, mozzarella, garlic, red pepper flakes, and salt.
- Stir until well combined.
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Bake:
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 20-25 minutes, or until hot and bubbly.
-
Serve:
- Serve warm with your favorite crackers, toasted bread, or fresh veggies.
Notes
- Make-Ahead Tip: Assemble the dip a day in advance and bake before serving.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
- Spice Level: Adjust red pepper flakes to taste for mild or spicy dip.
Nutrition
- Serving Size: 1 portion
- Calories: 220 kcal
- Sugar: 3g
- Sodium: 380mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0 g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 35mg