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This hot spinach artichoke dip is irresistibly creamy and tangy! Everyone will park themselves in front of the bowl, then ask you for the recipe.
For this hot spinach artichoke dip, you’ll make a similar base as the cold spinach dip. But this one includes 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 moisture. 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 seasonings. Dill and garlic powder bring big flavor here.
- Top with Parm and bake for 20 minutes. Throw it into a small baking dish and bake for 20 minutes at 350.