Spinach Artichoke Dip
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4
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Course
Appetizer
Spinach Artichoke Dip
Description
The recipe starts with boiling cauliflower and garlic until tender, which are then blended with Greek yogurt, olive oil, Dijon mustard, and salt to create a smooth, slightly tangy base. Fresh spinach is quickly blanched and shocked in ice water to preserve color and reduce moisture, then chopped and mixed with drained artichoke hearts and scallions for texture and flavor.
The combined mixture is spread into a skillet and topped with white cheddar cheese before baking at high heat to meld flavors and develop a golden top. The dip's texture balances creamy with bits of vegetable texture. The red pepper flakes provide subtle warmth without overpowering other ingredients.
This dip is served warm, making it a classic appetizer or snack by pairing with toasted baguette slices. The olive oil-brushed skillet also aids in browning and easy serving. The use of Greek yogurt contributes creaminess and a mild tang while reducing heaviness compared to traditional cream cheese or mayo-based dips.
Ingredients
- 3 cups cauliflower florets ¾-inch pieces, small
- 2 garlic cloves
- 5 ounces spinach fresh
- 1 (14-ounce) artichoke hearts can, whole, drained, patted dry, and chopped
- ⅓ cup scallions chopped
- ½ cup Greek yogurt whole milk
- 1½ tablespoons extra-virgin olive oil more for brushing
- Dijon mustard heaping ½ teaspoon
- sea salt scant 1 teaspoon
- ¾ cup White Cheddar Cheese
- Pinches red pepper flakes
- baguette for serving, toasted
- parsley optional, chopped, for garnish
Instructions
- Preheat the oven to 450°F and brush an 8-inch cast iron skillet lightly with olive oil.
- Bring a large pot of salted water to a boil. Add the cauliflower and garlic and boil until the cauliflower is fork tender, about 8 minutes. Use a slotted spoon to scoop the cauliflower and the garlic into a blender, reserving the pot of cooking water.
- Set a bowl of ice water nearby. Add the spinach to the boiling water and use a slotted spoon to immediately remove it (it’ll wilt very quickly) and transfer to the ice water to cool completely. Drain and squeeze excess moisture from the spinach. Coarsely chop the spinach and add it to a large bowl with the artichokes and scallions.
- Check to make sure that the cauliflower in the blender has (mostly) cooled, then add the yogurt, olive oil, mustard, and salt to the blender and blend until creamy. Add this mixture to the bowl with the spinach and artichokes and stir to combine.
- Spread the spinach mixture into the skillet and top with the cheese and pinches of red pepper flakes. Bake 15 to 18 minutes, or until the cheese on top is browned and bubbling.
- Garnish with parsley, if desired, and serve with baguette slices.
Notes
- Use Greek yogurt with higher cream content for best creaminess, such as whole milk varieties.
- Choose a Dijon mustard with a mellow flavor to complement but not dominate the dip's balance.
- Toast the baguette slices before serving to add crunch and prevent sogginess.
User Reviews
Overall Rating
4.9
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