Make and Take Series: Spinach & Artichoke Dip
Make it, bake it, and take it. This recipe for spinach and artichoke dip is a favorite for summer potlucks and picnics. Why? Because it’s easy to put together, always a hit, can be baked in the oven or warmed in the microwave, and it’s delicious hot or at room temperature. It’s as versatile as a little black dress. I like to serve it with a basket of freshly cubed artisan bread and watch it disappear.
Spinach & Artichoke Dip
1 (10 oz.) package frozen chopped spinach, thawed
1 (14 oz.) can artichoke hearts, drained and chopped
1 cup cream cheese, cubed
1/3 cup mayonnaise
2/3 cup plain greek yogurt (or sour cream)
1 cup grated parmesan cheese
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 teaspoon lemon zest (optional)
1/3 cup finely shredded mozzarella cheese (garnish, optional)
Preheat oven to 375 degrees (if baking). In a medium saucepan, warm the spinach and artichokes with 1 cup of water over medium heat for 3-5 minutes. Remove from heat and drain all liquid with a strainer. Combine all remaining ingredients except for the mozzarella cheese in a bowl and mix until thoroughly combined. Transfer dip to an oven or microwave-safe serving dish and sprinkle with mozzarella cheese. If baking, bake for 25-30 minutes, or until bubbly and golden brown around the edges. For microwave, heat for 5 minutes at 50% power, stir and heat an additional 5 minutes at 50% power. Serve with cubed bread, crackers, or crostini.