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News 4 Tucson Cooks: Artichoke Spinach Dip

Gourmet Girls Artichoke Spinach Dip:

  • 8 cups loosely packed fresh baby spinach (or 1/2 of a 10 oz. package frozen spinach, thawed, drained)
  • 1 1/3 cup marinated artichoke hearts, drained and coarsely chopped
  • 8 oz. cream cheese, room temperature
  • 1 cup greek yogurt
  • 1/2 cup mayonnaise
  • 2 clove garlic, minced
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup mozzarella, shredded + more for topping
  • 1/4 t. Salt
  • 1/8/t. pepper
  • Make Dip: place fresh spinach in a bowl with 1 Tbsp. of water. Cover tightly with plastic wrap and microwave on high for 1 minute. Remove from microwave, leave covered and let stand 15 minutes to cool. (Skip this step if using frozen spinach)
  • Drain well and lightly chop spinach.
  • Add the remaining dip ingredients and mix until well combined. Cover and refrigerate until needed. Serve with your favorite crackers or breads.
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