Baked Spinach and Artichoke Dip
This spinach and artichoke dip is super creamy and cheesy, thanks to Greek yogurt, mozzarella cheese, and cream cheese. With the addition of scallions and garlic powder, this savory dip is guaranteed to be a huge hit at your next party.
- 1 block or bag frozen chopped spinach
- 8 ounce jar marinated artichokes (or more)
- 3 scallions
- 8 ounce block of cream cheese (at room temperature)
- 1/2 cup shredded mozzarella cheese
- 1/2 cup plain Greek yogurt (or sour cream)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
Defrost frozen spinach overnight in the fridge, or microwave for about half of the recommended time listed on the package.
Squeeze out as much liquid from the spinach as you can. Then, add to a medium or large sized bowl
Chop artichoke hearts and thinly slice scallions.
Add remaining ingredients to the bowl, and blend together. Mix thoroughly, making sure all ingredients are evenly dispersed.
Add to a 8x8 inch or 9x9 inch glass baking dish and smooth into an even layer. Refrigerate until you're ready to bake.
Preheat your oven to 350 degrees, then bake the spinach and artichoke dip until browned on top, about 20 minutes.
You can prep this dip ahead of time, and bake this dip for whenever you need it!
For an extra creamy dip, you can add more cheese and cook it in a crock pot on low heat for an hour!