this Spicy spinach and artichoke sauce Made with spinach, artichoke hearts, and melted cheese, it’s sure to be a hit at your next party. Perfect for game day, vacation, and entertaining.
Spicy artichoke and spinach sauce
this Spicy artichoke and spinach sauce It’s one of those recipes that I’ve been making for so long, I don’t need to look at the instructions anymore. A new twist on hot spinach sauce, it’s the sauce I make when I don’t want to think too much but still want something I know everyone will love. I’ve made it for game days, vacations, family get-togethers, and plenty of casual nights out with friends.
Components you will need
Here’s everything you need to make this hot, cheesy dip. See recipe card below for measurements.
- Canned artichoke hearts in water: Halve one can of artichoke hearts.
- spinach: Thaw one 10-ounce package of frozen spinach and squeeze out all the liquid. If you want to use fresh spinach, steam it first and then juice it.
- Leeks: You can use red onions if you prefer.
- garlic: Peel one clove of garlic.
- Greek yogurt: I use 0% yogurt but you can use any percentage.
- Light mayonnaise: I know some of you don’t like mayonnaise, but I promise you you won’t be able to taste it. I highly recommend using it, but if you don’t prefer, use light sour cream instead.
- Parmesan: Grate good quality Parmesan cheese, or substitute with Pecorino Romano, which is usually a little cheaper.
- Mozzarella: To make it cheesy and melty.
- Salt and pepperaccording to taste
How to make spinach and artichoke sauce
- Food processor: Coarsely chop the artichokes, garlic, and shallots in a food processor.
- collects Combine remaining ingredients with artichoke mixture.
- bread: Place the spinach sauce in an ovenproof dish and bake at 375°F for 20 to 25 minutes.
How I would like to serve her
I always prepare a variety of dips when I’m serving dips at a party and include vegetables for a low-carb option. It works as part of larger entrees or on its own – either way, it doesn’t last long.
- Chips: Pita bread, tortillas or bread chips
- Crackers: Gluten-free or whole grain rice crackers
- Vegetables: Carrots, small sweet peppers, celery, cucumber
- Toasted baguette bread, sliced
Progress and leftovers
- I often Compiled this earlier todayCover and bake just before serving.
- Leftovers (if any) keep well in the refrigerator for 3 to 4 days and reheat beautifully.
Some things I’ve learned over the years
After doing this more times than I can count, here’s what really makes a difference:
- I always do Squeeze the spinach well -Any excess moisture makes the dip loose.
- I cut the artichokes very small Every scoop gets a little bit of everything.
- I even bake it Boiled around the edges and golden on top – That’s when you know it’s ready. If you bake it too long, the cheese will become hard.
More healthy dip recipes you’ll love:
fruit: Shares
Serving Size: 1 /4 cup
Microwave method:
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Place in a microwave-safe dish, covered with a vented lid, and microwave for 3 to 5 minutes, until heated through and the cheese melts.
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Grab some chips and dig in!
Final step:
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*I know some of you don’t like mayonnaise, but I promise you won’t taste it. I highly recommend using it, but if you don’t prefer, use light sour cream instead.
Submission: 1 /4 cup, Calories: 73 Kcal, Carbohydrates: 3.5 g, protein: 5 g, fat: 4.5 g, Saturated fat: 2 g, Cholesterol: 10.5 mg, Sodium: 245 mg, Fiber: 1 g, sugar: 0.5 g