Simple spinach dip
Those complicated recipes can take a hike.
What's a party without homemade spinach dip? It's not a party, that is for sure. Don't let those complicated recipes get you down. This recipe is just as good, easy to make, and bound to be a favorite.
Remember, you can easily add many veggies to this dip. You don't have to stick to spinach and artichokes. Shredded carrots and chopped kale are great additions.
I love spinach dip as an easy way to use up root greens, such as beets or carrots, and cut down on food waste. Simply chop them up and mix them in with the other veggies. Keep in mind, you might have to adjust the dairy part of this recipe for the more you add.
- 10 ounces frozen chopped spinach
- 1 14-ounce can artichoke hearts
- 1 cup Greek yogurt
- 1 cup sour cream
- 1 cup shredded parmesan cheese
Thaw and rinse the frozen spinach. Try removing as much excess water from the spinach as possible. Even though it is chopped, I suggest chopping it up even further.
Strain and rinse the artichoke hearts. Then chop up the hearts into bite-sized pieces.
Add the spinach and artichoke hearts to a small baking dish.
Cover the veggies with the shredded cheese.
Add in the yogurt and the sour cream. Mix everything together until well combined. The mixture should easily mix. If it's really clumpy, add a bit of milk to thin it out, a tablespoon at a time.
Optionally, you can add more shredded Parmesan cheese to the top of the dish.
Bake at 425° F for about 20 minutes, until the dish begins to bubble around the edges and brown on top.