Spinach Artichoke Dip Recipe
by Editorial Staff
Summary
| Total Time | 10 mins |
| Course | Appetizers & Snacks |
| Cuisine | American |
| Servings (Default: 6) |
Ingredients
- 150 g (1 cup) frozen spinach leaves, thawed
- 1 glass (approx. 150 g drained weight) pickled artichoke hearts, drained
- 1 cup of sour cream
- 3 tbsp natural yogurt
- 1 clove of garlic
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon onion powder, granulated (optional)
- 1 tbsp lemon juice (optional)
- 4 tbsp parmesan
- 4 tbsp grated mozzarella (not a mozzarella ball, but the pizza cheese)
Print Recipe
Pin Recipe Instructions
- Thaw the spinach in the microwave and squeeze it well, then transfer to a medium-sized bowl.
- Drain the artichoke hearts and add them to the bowl with the spinach along with the sour cream, yogurt, garlic, salt, pepper, onion powder and lemon juice.
- Puree everything well with a hand blender, then fold in the parmesan and mozzarella.
- Season with more salt and pepper, depending on your taste.
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