Warm Spinach and Artichoke Dip 12.000

Goran Kosanovic for The Washington Post

Nourish Jan 26, 2017

This is as savory and creamy as you would expect, but much better for you than the typical recipe, thanks to a couple of tweaks. Here, vegetables lead the way and the dairy is the supporting player, with just enough to lend richness and meld all the ingredients while keeping the dip in the lighter zone. And instead of the usual sour cream, this recipe calls for Greek yogurt, which offers a comparable texture in a more healthful way.

Serve with whole-grain pita chips or toasts, or with scoop-friendly vegetables such as celery and endive leaves.

Make Ahead: The mixture can be assembled, covered and refrigerated up to 3 days in advance. Let it sit at room temperature for 15 minutes before baking.


Servings:
12

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 12 servings; makes 3 cups

Ingredients
  • 1 tablespoon olive oil, plus more for the baking dish
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 9 ounces frozen/defrosted artichoke hearts, rinsed and patted dry
  • 10 ounces frozen/defrosted chopped spinach, excess liquid squeezed out
  • 1/2 cup 2 percent or whole-milk plain Greek-style yogurt
  • 1/2 cup whipped cream cheese (3 ounces)
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 2 tablespoons low-fat mayonnaise (do not use nonfat)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Directions

Preheat the oven to 375 degrees. Lightly brush a 4-cup-capacity baking dish, such as a 9-inch oval casserole, with oil.

Heat the 1 tablespoon of oil in a medium skillet over medium heat. Once the oil shimmers, add the onion and cook for 5 to 7 minutes, stirring occasionally, until softened and light golden. Stir in the garlic and cook for 1 minute, then remove from the heat and allow to cool slightly.

Combine the artichoke hearts and spinach in a food processor; pulse until finely chopped. Add the yogurt, cream cheese, mozzarella cheese, half the Parmigiano-Reggiano cheese, the mayonnaise, salt, pepper and the cooled onion/garlic mixture; pulse until well incorporated. (Alternatively, you could chop the artichokes finely by hand and mix everything together in a mixing bowl.)

Transfer the mixture to the dish, spreading it evenly. Sprinkle the remaining Parmigiano-Reggiano on top. Bake for 20 to 25 minutes, until heated through and just set on top.

Serve warm.

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Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Kara Elder.

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