Description

Active Time: 10 min.

Total Time 45 min.

Servings 12 

Every time I make this dip, guests request the recipe, especially when I use mascarpone instead of cream cheese.

Tangy yogurt & provolone plus the touch of spice from chili flakes makes this spinach artichoke dip stand out amongst all others.

Ingredients:
8 ounces cream cheese softened OR mascarpone, to make it extra special.
2/3 cup full fat Greek yogurt (sour cream is ok)
1/3 cup mayonnaise 

1/2 teaspoon granulated garlic (powder is ok)

1/2 teaspoon granulated onion (powder is ok)

1/4 teaspoon crushed red chili flakes (Optional)

1 cup shredded provolone cheese, divided (mozzarella is ok, but not as tangy)
1/2 cup shredded Parmesan cheese
1 cup shredded Gruyere cheese or extra sharp cheddar

10 ounces frozen chopped spinach thawed and squeezed dry
14 ounces canned artichoke hearts, drained and chopped

Roadmap:

1. Preheat the oven to 375°F.
2. In a medium bowl add cream cheese, yogurt, mayonnaise, granulated garlic, onion & chili flakes. Beat on medium speed with a hand mixer until fluffy.
3. Gently fold in 1 cup provolone cheese, parmesan cheese, gruyere cheese, spinach, and artichokes.
4. Spread the mixture into a baking dish and sprinkle with the remaining ½ cup provolone cheese.
5. Bake uncovered, for 25 to 30 minutes or until bubbly and the cheese is golden brown. Rest 10 minutes before serving.
6. Serve with tortilla chips, bagel/pita chips, crackers, crostini or vegetables.

It’s pretty tough to not just go in with a spoon!