Quick Spinach and Artichoke Dip
I love making this Quick Spinach and Artichoke Dip because it pairs so well with cut up veggies in addition to some salty crunchy chips.
Equipment
- 1 microwave
- 1 microwave-safe bowl
- 1 Mixing Bowl
- 1 rubber spatula
- 1 set of measuring cups and spoons
- 1 cutting board and knife for veggies
- colander with clean dish towel for spinach
- serving dish
Ingredients
- 10 oz frozen spinach see recipe notes
- 14 oz artichoke hearts one can
- 8 oz water chestnuts one can
- ½ cup red onion about 1/2 red onion
- ½ cup mayonnaise
- 1 cup full-fat Greek yogurt
- ½ tsp garlic powder
- ¼ tsp fresh cracked pepper
- ¼ tsp kosher salt optional
Instructions
Prepare Spinach
- Thaw: Place frozen spinach in a microwave-safe bowl and microwave on high for 2-3 minutes, stirring halfway through. Continue in 30-second increments if needed until fully thawed.Drain: Transfer spinach to a clean dish towel inside a colander. Gather the towel ends, twist, and squeeze out excess water. Be careful, as the spinach may be warm.Chop (Optional): If you prefer smaller pieces, place the drained spinach on a cutting board and chop it finely with a knife.
Prepare Other Veggies
- Red Onion: Finely chop the red onion into small, uniform pieces for even distribution throughout the dip.Artichoke Hearts: Drain and chop canned or thawed frozen artichoke hearts into bite-sized pieces.Water Chestnuts: Drain and finely chop water chestnuts into small pieces to ensure a satisfying crunch in every bite.
Combine Ingredients
- Make the Base: In a large bowl, mix Greek yogurt, mayo, garlic powder, salt, pepper, and red pepper flakes (if using) until smooth.Add Veggies: Stir in spinach, red onion, artichoke hearts, and water chestnuts.Mix & Adjust: Mix until fully combined. Taste and adjust salt, pepper, or spice as needed.
Serve
- Serve immediately or chilled with tortilla chips, crackers, or bread for dipping.For the best flavor, let the dip chill in the fridge for at least 30 minutes to 1 hour before serving. This allows the flavors to meld and the texture to firm up.
Notes
To make Vegan: Use Vegan Mayo and dairy-free, vegan Yogurt.
Spinach: Note, if you forget to drain this dish it will be super liquidy! Trust me, I've done it a couple times! To thaw and drain, put in the microwave for ~4 minutes or until spinach is no longer frozen. Allow spinach to cool, then plop into an old, clean dish rage to rinse out the water. You could also use cheese cloth.
Dippers: I've used many dippers with this recipe, tortilla chips (store bought or homemade, pita chips, vegetables, fresh cut or ripped bread, and crackers! My favorite, vegetables. I usually have some sort of vegetable available for dipping!
Nutrition
Calories: 159kcalCarbohydrates: 11gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 7mgSodium: 384mgPotassium: 231mgFiber: 3gSugar: 3gVitamin A: 4166IUVitamin C: 3mgCalcium: 80mgIron: 1mg
Tried this recipe?Let us know how it was!