Creamy Jalapeño Spinach Artichoke Dip
Ingredients
The dip
-
1
tablespoon
olive oil
-
½
medium
yellow or white onion, diced
-
1
whole
jalapeño, finely diced
-
½
teaspoon
garlic powder
-
¾
teaspoon
salt
-
to taste
freshly ground black pepper
-
1
5-ounce bag
fresh spinach or 1 cup of frozen spinach
-
1
12-ounce jar
marinated artichoke hearts, drained and chopped
-
½
cup
plain Greek yogurt
-
8
ounces
plain cream cheese
-
1
cup
shredded mozzarella cheese, divided
-
½
cup
grated parmesan or pecorino romano cheese
For serving
-
to taste
tortilla chips, pita chips, crackers or veggie sticks
Instructions
- Preheat the oven to 375°F.
- Heat a cast iron skillet over medium heat and add olive oil. Sauté the onion for about 5 minutes until softened.
- Stir in the jalapeño, garlic powder, salt, and pepper, cooking for another minute.
- Add the spinach and cover the skillet until it wilts.
- Turn off the heat and mix in the cream cheese until melted. Then stir in the Greek yogurt, artichoke hearts, parmesan cheese, and half of the mozzarella.
- Taste and adjust seasoning if needed.
- Top with the remaining mozzarella cheese and bake for 25 minutes until golden brown.
- Let cool for 5-10 minutes before serving with your choice of sides.
Nutrition Facts (estimated)
Servings
6
Calories
305
Total fat
25.6g
Total carbohydrates
6.2g
Total protein
12.8g
Sodium
0mg
Cholesterol
0mg
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