Spinach Artichoke Dip
A creamy, cheesy dip packed with spinach and artichokes, perfect for sharing with baguette slices.
Ingredients
Vegetables
- 3 cups small cauliflower florets (¾-inch pieces)
- 2 cloves garlic
- 5 ounces fresh spinach
- 1 can (14-ounce) whole artichoke hearts (drained, patted dry, and chopped)
- ⅓ cup chopped scallions
- ½ cup whole milk Greek yogurt
- 1½ tablespoons extra-virgin olive oil (more for brushing)
- Heaping ½ teaspoon Dijon mustard
- Scant 1 teaspoon sea salt
- ¾ cup white cheddar cheese
For serving
- 1 toasted baguette sliced baguette
- Chopped parsley for garnish parsley (optional)
Instructions
- Preheat oven to 450°F and lightly brush an 8-inch cast iron skillet with olive oil.
- Boil cauliflower and garlic until fork-tender, then blend with yogurt, olive oil, mustard, and salt until creamy.
- Blanch spinach in boiling water, cool in ice water, drain, squeeze dry, and chop. Mix with artichokes and scallions.
- Combine blended cauliflower mixture with spinach mixture. Spread in skillet, top with cheese and red pepper flakes.
- Bake for 15-18 minutes until bubbly and browned. Garnish with parsley and serve with baguette slices.
Notes
For a creamier dip, blend the cauliflower mixture until very smooth.