Recipe: Baked Spinach Artichoke Dip

Ingredients

1 tablespoon extra-virgin olive oil
1 small yellow onion, chopped
1 medium red bell pepper, chopped
2 cloves garlic, pressed or minced
1 pinch salt
10 ounces frozen chopped spinach, thawed
1 jar marinated artichokes (12 ounces) or canned artichokes (15 ounces), drained and chopped
8 ounces sour cream or Greek yogurt
2 ounces crumbled feta or goat cheese (about ½ cup)
6 ounces freshly grated part-skim mozzarella (about 1 ½ cups), divided
3 dashes hot sauce
to taste freshly ground black pepper

as needed tortilla chips, pita wedges, small slices of toasted bread, crackers, or crisp, firm veggies

Preheat the oven to 400°F.
In a skillet, heat olive oil and sauté onion, bell pepper, garlic, and salt until tender.
Squeeze moisture from thawed spinach and add it to the skillet along with artichokes, cooking for 1 minute.
Remove from heat and mix in sour cream, feta, and two-thirds of the mozzarella until combined. Season to taste.
Transfer the mixture to a casserole dish and top with remaining mozzarella. Bake for 18 to 25 minutes until golden brown.
Let cool slightly before serving with your choice of dippers.

Servings

Calories

250

Total fat

10g

Total carbohydrates

20g

Total protein

20g

Sodium

20mg

Cholesterol

20mg