Katie Austin

Spinach, Artichoke & Jalapeño Dip

Spinach, Artichoke & Jalapeño Dip

I love spinach and artichoke dip, it’s one of my favorite apps! But sometimes it can be too heavy and creamy so I lightened it up in this recipe, and of course, added a little spice 🙂

Here’s what you need:

1/2 cup diced white onion

2 bags of baby spinach

2 cups diced artichoke hearts

2 tbsp garlic paste

½ cup shredded parmesan cheese

1 cup shredded mozzarella cheese

1 cup plain Greek yogurt  (make sure you get plain!!)

½ cup light cream cheese

1 Jalapeños (1/2 of it finely diced, ½ of sliced to top for presentation)

Seasoning: onion powder, garlic powder and sea salt

Here’s how you make it:

Preheat oven to 420

Add diced onions to a cast iron skillet with some olive oil and cook on medium heat for 2-3 minutes.

Lower the temp and add in 2 full bags of baby spinach and begin to cook it down (I know 2 bags may seem like a lot, but TRUST ME, it will cook down and you will almost be wanting to add MORE)

Next, chop up the whole artichokes into smaller pieces. As the spinach is wilting in the pan, toss in the chopped artichokes and let them cook on low for 3-4 minutes.

Then add in your cream cheese and Greek yogurt and mix until evenly combined

Add garlic paste or 1 glove of minced garlic and 1/2 of a jalapeño (finely chopped)

Then, add in the shredded mozzarella and shredded parmesan cheese. Add in some seasonings: I used onion powder, garlic powder and sea salt!

Mix everything together and then top with a little bit more cheese and sea salt. Lastly, top with jalapeño slices (I only used a few for presentation purposes but if you like a lot of heat, feel free to add more!!)

Then pop the cast iron pan filled with your dip in the oven and bake for 25-30 minutes or until cheese is completely melted and the top starts to brown!!