Spinach Artichoke Dip
It’s time for a throwback to the 90’s!
Spinach Artichoke Dip & “Friends”
Imagine it’s the 90’s, you’re invited to a party, maybe even a night of watching re-runs of “Friend’s” and you’re asked to bring a dish of something tasty. You decide against the traditional cheese ball and go through your recipes books (because internet was a new and intimating thing). Suddenly you think, “Hey, wait a minute – what about that new recipe I’ve heard about, Spinach Artichoke Dip – Perfect!”
You’re the hit of the party – the new starlet and every time you’re invited somewhere they ask you to bring your amazing Spinach Artichoke Dip. Ahh…Those were the days!
Well, let’s turn back the clock because you know what – that stuff still taste pretty darn good!
I’ve tried it many ways, but this has to be my favorite tweaked version. I replaced the sour cream with Greek yogurt and lurve it. If you like a bit of spice, add some crushed chili flakes on top or stir in some chopped fresh red chili peppers.
This time I made a loaf of yummy, fluffy bread and I will be sharing that recipe later, as well as another recipe that can you can use with any (IF ANY) leftover Spinach Artichoke Dip that survives the initial 90’s night.
So go watch some Friends episodes (or even a bit of Frasier), grab a massive loaf of gorgeous bread and pile it high with some Spinach Artichoke Dip! 🙂
***Update***
To see what you can do with leftover Spinach Artichoke Dip, click here to see the Mediterranean Wrap. Also, click here to see the Stuffed Grape Leaves that I used in the wrap! YUM!
Spinach Artichoke Dip
A delicious throwback to the 90's, Spinach Artichoke Dip.
Ingredients
- 8 oz Cream Cheese
- 2/3 cup Greek Yogurt
- 1/3 cup Mayonnaise
- 8 oz frozen Spinach, thawed and drained (or 2 lbs fresh Spinach)
- 6.5 oz jar Marinated Artichokes, drained and 1/4 cup liquid reserved
- 1/2 medium Onion, chopped
- 2 cloves Garlic, minced/crushed
- 1 cup Parmesan Cheese, grated
- 1/4 cup Mozzarella, shredded
- 6-8 dashes Worcestershire Sauce
- 1 Tbls Olive Oil
- Salt and Pepper to taste
Instructions
- Preheat oven to 375F.
- In bowl, beat Cream Cheese until smooth.
- Add Mozzarella, Parmesan, Yogurt, Mayonnaise, reserved 1/4 cup liquid from Artichokes, Salt and Pepper and Worcestershire Sauce. Blend well.
- In small skillet, heat Olive Oil. When hot, add chopped Onion and Garlic, saute until onions translucent. Add spinach (if fresh allow an additional minute to wilt) and continue to cook for about a minute.
- Add your onion mixture to the cream cheese mixture and blend. Place in a baking dish (I used 2 small).
- Top with a sprinkle more of Parmesan Cheese and bake for 20 - 30 minute or until top starts to turn golden.
- Serve with crackers, bread, etc.
- Makes about 4 cups
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.
