Spinach Artichoke Dip

Ingredients

• 1 tablespoons butter or extra virgin olive oil
• 3 garlic cloves, minced
• Half a small yellow onion, finely diced
• 10 ounces baby spinach
• 14 ounces artichoke hearts in brine or water, drained and chopped
• 1 cups full-fat plain Greek yogurt (unsweetened)
• Half a cup full-fat sour cream
• ¼ cup parmesan, finely grated
• 5 cups mozzarella, shredded (divided)
• 1 teaspoon lemon juice
• Salt and pepper, to taste

Method

1. Preheat oven: Preheat the oven to 375°F and grease a small baking dish (about 8 inches) with a little butter or olive oil.
2. Soften aromatics: Heat 1 tablespoon butter or extra virgin olive oil in a large skillet over medium heat. Add the yellow onion, finely diced and cook until soft, then add 3 garlic cloves, minced and cook for 5 minutes, until fragrant.
3. Wilt spinach: Add 10 ounces baby spinach, a handful at a time and stir until fully wilted. Tip it into a strainer and press out as much liquid as you can.
4. Mix the base: In a bowl, stir 1 cup full-fat plain Greek yogurt and sour cream until smooth. Mix in parmesan and two-thirds of the 1.5 cups mozzarella, shredded, 1 teaspoons lemon juice, salt and pepper.
5. Fold in vegetables: Pat 14 ounces artichoke hearts in brine or water, drained and chopped dry with a paper towel, then fold it into the yogurt mixture with the squeezed spinach. Spread it into the baking dish and scatter the remaining mozzarella over the top.
6. Bake until the dip is bubbling at the edges and golden on top.
7. Let it rest for 5–7 minutes so it firms up before serving. Serve with vegetable sticks, seed crackers or sourdough.