Spinach Artichoke Dip! It is one of my favorite things. This recipe requires just 7 ingredients! We’re using creamy Greek yogurt, feta, mozzarella, and parmesan for all of that cheesy deliciousness.
Guys, do you know what we did last weekend? We started painting some rooms in our new house! It took me forever to actually decide what colors we were going to get… Picking out paint colors is HARD. I spent about 20 minutes in Lowe’s just staring at all of the paint chips–by myself or I would have driven Drew nuts. Because let’s be real… he doesn’t
have a say care… I actually chuckled a few times at myself like, “Someone help me. I am only picking up shades of teal…” Then I went to the house to put paint chips on the wall to see if I picked anything out that I actually liked. It is crazy how different the paint chips look in stores, even in your hand, compared to once you put it on the wall. There were a couple of “chancy” colors I thought I’d like, but when I put the paint chip on the wall I actually gasped out loud and said “Oh hellz no.”
But I feel good with what we have so far! We painted the living room a “greige” (says my interior designer sister) which helped brighten things up (it’s a smaller space and was a really dark warm gray before). Then for the office we did a soft teal (obviously). We originally were going to paint the entire bedroom a really light, almost white teal… We even taped and laid down all of the plastic. Then after the office was painted I was walking down the hallway and could see the blue bedroom and the teal office kind of compliment each other… and changed my mind. Haha, OOPS. Drew and I were driving home for Easter as I came to this conclusion and I said to him laughing, “Okay, I’m going to say something… but just hear me out…” Probably not the best way to start off a conversation, but it went over well–less work for both of us in the end.
As much as I want to be bold and paint the walls something “unique”, I’m way too nervous about following through. I think my first instinct is that I want all of the colors, because I do love rich jewel tones… but I don’t want the spaces to look small, or be all over the place and not flow together, you know? So I think once we get to the decorating and furnishing part I’ll be able to have more fun with some colors, patterns and accents… I’m just so indecisive! I like to think I know what I am doing when it comes to decorating but I definitely don’t. I know what I like when I see it, but putting things together for me is just overwhelming! I wish I could be back in the early 2000’s and have Trading Spaces come in and help. My Pal and I used to LOVE that show. I’m laughing now because I remember when a designer would want to paint the kitchen cabinets and the homeowners would be so apprehensive like “Ohhh I don’t think that is a good idea…” Which is a project we’ll be tackling in a couple of weeks 😀
OH my gosh look what I came across. The 5 Most WTF Room Makeovers Hildi Santo-Tomas Did On “Trading Spaces” Does anyone remember any of these?! I feel like I remember the striped cabana room… Yikes, maybe I don’t want to be on Trading Spaces. How about just something else on HGTV 😀
Anyways, let’s chat about some Spinach Artichoke Dip! It’s actually a favorite of mine. I am that person who always want to order the spinach artichoke dip on the menu at a restaurant. Even though it is perceived to be a very generic appetizer, because pretty much every restaurant has one… But I feel like if a restaurant takes the time to craft a delicious, awesome spinach artichoke dip, they are doing something right. Plus, who doesn’t want to dive into that creamy cheesy goodness?!
So for this spinach artichoke dip we’re keeping it pretty simple, and everything comes together in one bowl.
what you need
After transferring the mixture to a baking dish you just pop it in the oven for about 30 minutes and it is ready! SO simple, so good. It would definitely be a really easy dish to serve when having people over. (Can’t wait to get to do that SOON!)
- 1 10oz package frozen spinach, thawed
- 1 14oz can artichoke hearts, drained and chopped
- 1⅓ cups plain Greek yogurt (whole milk, 2%, nonfat all work)
- 2 cloves garlic, minced (or 2 tsp minced)
- 6oz feta, crumbled (about 1 cup)
- ⅔ cup shredded mozzarella, plus more for topping
- ⅓ cup shredded parmesan, plus more for topping
- Preheat oven to 350F. Grease a 1 quart casserole dish or 8x8 glass pan, set aside.
- Make sure frozen spinach is completely thawed before squeezing out liquid. To squeeze out liquid I cut a small hole in the bag and squeezed the spinach in the bag and let the water drain out. Then I opened up the bag completely and pressed paper towel into the spinach to soak up more water. You could also use a cheese cloth. Transfer spinach to medium mixing bowl
- Add in the rest of your ingredients, starting with the chopped artichoke hearts, greek yogurt and ending with shredded parmesan. Fold in all of the ingredients with large spatula to combine, mixing together well.
- Transfer mixture to prepared baking dish. Topping with more sprinkles of mozzarella and parmesan.
- Bake for 25-30 minutes, until cheese topping is golden. You can also switch the oven to broil the last 5 minutes to get the cheese golden.
- Serve with your favorite chips, crackers, and/or veggies, enjoy!
This recipe first appeared on Instagram in partnership with Chobani. This post is not sponsored or endorsed by Chobani. All opinions expressed, as always, are my own.