This roasted garlic spinach artichoke dip is going to be a crowd pleaser! Super easy to make and full of flavor, this creamy dip is perfect for dipping tortilla chips, fresh pita bread, crusty toast, or your favorite vegetables! Serve up this hot and delicious dip at your next gathering!
Course Appetizer, Snacks
Cuisine Western
Keyword dips, food for a crowd, gluten-free, hot dip, low-carb, sugar-free
In a skillet over medium heat, add 1 tablespoon of butter (ghee or oil also okay) and add the chopped spinach. Stir until spinach is wilted.
Squeeze the roasted garlic from the bulb into the pan and add the chopped artichokes. Season with salt and pepper and mix with a spatula, mashing the roasted garlic.
Add the cream cheese, Greek yogurt, butter, Parmesan cheese, and lemon juice to the pan and mix with the spinach and artichokes.
Reduce heat to low-medium and stir mixture regularly until cream cheese is completely melted.
Season with salt and pepper, if necessary, to taste.
Transfer the mixture to an oven-safe dish and top with grated cheddar cheese.
Place the dish on a baking pan for easier transporting in and out of the oven and bake for 10-15 minutes, or until cheese on top is golden and bubbly.
Let cool 5 minutes before serving with tortilla chips, pita chips, raw vegetables, etc.
Use frozen spinach if you can't find any fresh spinach. Be sure to squeeze out all the liquid from the frozen spinach before adding to the pan with the other ingredients.
To make the dip thinner, add more Greek yogurt or some mayonnaise when cooking the dip in the pan.
Sprinkle with dried chili flakes or add sliced fresh chili peppers to the dip to give it a bit of spice!
Refrigerate any leftovers and reheat in the oven or microwave.