Spinach Artichoke Dip
Prep: 15 minutes | Cook: 25 minutes | Total: 40 minutes
Servings: 4
This baked spinach artichoke dip is a guaranteed party hit! It's deliciously creamy and cheesy, but shhh! A secret veggie ingredient is hiding inside it.
Ingredients
- 3 cups small cauliflower florets, ¾-inch pieces
- 2 cloves garlic
- 5 ounces fresh spinach
- 1 14-ounce can whole artichoke hearts, drained, patted dry, and chopped
- ⅓ cup chopped scallions
- ½ cup whole milk Greek yogurt
- 1½ tablespoons extra-virgin olive oil, more for brushing
- Heaping ½ teaspoon Dijon mustard
- Scant 1 teaspoon sea salt
- ¾ cup white cheddar cheese
- Pinches of red pepper flakes
- Toasted baguette, for serving
- Chopped parsley for garnish, optional
Instructions
- Preheat the oven to 450°F and brush an 8-inch cast iron skillet lightly with olive oil.
- Bring a large pot of salted water to a boil. Add the cauliflower and garlic and boil until the cauliflower is fork tender, about 8 minutes. Use a slotted spoon to scoop the cauliflower and the garlic into a blender, reserving the pot of cooking water.
- Set a bowl of ice water nearby. Add the spinach to the boiling water and use a slotted spoon to immediately remove it (it’ll wilt very quickly) and transfer to the ice water to cool completely. Drain and squeeze excess moisture from the spinach. Coarsely chop the spinach and add it to a large bowl with the artichokes and scallions.
- Check to make sure that the cauliflower in the blender has (mostly) cooled, then add the yogurt, olive oil, mustard, and salt to the blender and blend until creamy. Add this mixture to the bowl with the spinach and artichokes and stir to combine.
- Spread the spinach mixture into the skillet and top with the cheese and pinches of red pepper flakes. Bake 15 to 18 minutes, or until the cheese on top is browned and bubbling.
- Garnish with parsley, if desired, and serve with baguette slices.
Notes
- Squeeze as much water as you can out of the spinach, and then squeeze out some more. Great spinach artichoke dip is thick and creamy, not watery!
- Let the cauliflower cool before blending up the creamy sauce. Because the dip’s base contains yogurt, you don’t want to blend it together while the cauliflower is still hot. If you do, the yogurt will separate. Allow the cooked cauliflower to cool for at least 10 minutes before pureeing it with the olive oil, yogurt, mustard, and salt.
- Serve it straight out of the oven. This dip’s cheesy topping will solidify as it cools, so make sure to serve it while it’s still warm. Hot from the oven, the cheese is melty, gooey, and delicious on top of the creamy dip.
- Prep it ahead of time! This spinach artichoke dip is best served hot out of the oven, but you can still prep it ahead of time. Blend up the creamy base and mix it with the blanched spinach, chopped artichokes, and scallions up to a day in advance. Then, when you’re ready to serve, top it with the cheese, and bake!