This delicious spinach and artichoke dip is a great appetizer for parties, and all of your guests will love it! Our recipe uses plain Greek yogurt and cream cheese to put a healthy twist on traditional versions.
Chop yellow onion, garlic cloves, and shallots into small pieces. Separate the green part of the shallot and set aside. Sauté onion, garlic, and shallots at medium heat. Add a light spray of olive oil and cook until translucent. Add the green part of the shallot and sauté for one more minute. Then, add to a medium bowl.
Strain and pat dry your frozen spinach. Take a medium bowl. Place your cream cheese, plain Greek yogurt, artichoke hearts, salt, and pepper into the bowl.
Place all ingredients in both bowls into an oven-safe baking dish. Stir until all ingredients are well combined.
Adding mozzarella cheese is optional. If added, place on top to a gratin or combine with the rest of the ingredients.
Bake the dip for 15 to 20 minutes at 400F or until the cheese starts to bubble and is fully melted. Serve immediately.
Use leftovers to make a creamy quiche or pasta.
Keep leftovers in an airtight container for up to 5 days in the fridge.
You can use fresh spinach instead of frozen, add it together with the green part of the shallot and sauté for 1 or 2 minutes, or until spinach is tender.