A classic, this spinach artichoke dip recipe is perfect regardless of occasion.
This is a simple dip that comes together quickly and will please any palette. Spinach and artichoke dip has been around for generations for a reason. It's delicious!
This dip is also high in protein and nutrients, gluten-free, and if you swap the Greek yogurt for soy yogurt and the cheese for a vegan parmigiana, it becomes dairy-free and vegan.
Make sure when measuring out the spinach that you pack those leaves in as tightly as possible. You could use a chopped frozen variety of spinach, but you will need to squeeze out as much water as you can before using it. Similarly, with the yogurt, use a pressed version, or strain it yourself overnight before adding it to this dip to avoid it becoming too watery. You can do this by using a nut milk bag, or Greek yogurt maker.
(Makes 8 servings)
4 cups fresh baby spinach, compressed
2 cups Greek yogurt, low-fat, strained/pressed
1, 350ml jar marinated artichoke hearts, drained
1/4 cup shallots, finely chopped
1/2 cup Parmigiano Reggiano, grated
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
Salt to taste
Into a high-powered food processor, add the spinach and pulse until the leaves have been thoroughly processed and no large pieces remain.
Add in all the other ingredients and blend until it reaches your desired consistency, stopping to scrape down the sides of the processor bowl as needed.
Transfer into an air-tight container and refrigerate for 1 hour to allow the flavours to meld.
Serve with your favourite vegetables, crackers, or tortilla chips.
Nutritional Information Per Serving:
total calories = 122 | total fat = 5.91g | saturated fat = 3.21g | cholesterol = 12.5mg | sodium = 397.26mg | net carbohydrates = 5.65g | dietary fibre = 1.24g | sugars = 3.14g | protein = 11.15g