This hot spinach artichoke dip is irresistibly velvety and appetizing! Everyone will park themselves in front of the bowl, then ask you for the recipe.Here’s a spin on spinach artichoke dip that takes this traditional to a new level! This tangy, velvety dip is such a crowd pleaser that it might hinder the discussion when you serve it (sorry!). Alex and I recently made this for some guests and in a couple of minutes, everybody was parked around the bowl exclaiming how good it was. “WOW, this is so good! Can I have the recipe?” was the chorus. Which obviously, made us thrilled! Here’s how to make this best celebration snack, and what takes it into addicting territory.How to make spinach artichoke dipThings can get contentious when it concerns people’s viewpoints about this popular dip! This variation is the hot spinach artichoke dip, the kind that’s baked in the oven and served warm. There’s also a cold variation of spinach artichoke dip: and we’ve got a dish for that too. Here’s our Easy Spinach Dip: it’s served cold and only takes 10 minutes to make.For this hot spinach artichoke dip, you’ll make a comparable base as the cold spinach dip. This one consists of artichokes, amped Parmesan cheese (yum), and a trip into a hot oven. Here’s what you’ll do: Thaw the frozen spinach and squeeze out all wetness. You’ll want to get out as much moisture as possible so the dip is not runny.Prepare the veggies. You’ll chop both shallot and green onion for onion flavor, and tangy canned artichokes.Stir in the Greek yogurt, mayo, Parmesan cheese and spices. Dill and garlic powder bring huge flavor here.Top with Parm and bake for 20 minutes. Throw it into a little baking dish and bake for 20 minutes at350 What makes the healthy spin?What makes this
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