Spinach and Artichoke Dip Recipe

Name: Spinach and Artichoke Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g baby spinach leaves, shredded; 1 tablespoon unsalted butter; 1 onion, peeled and roughly chopped; 4 garlic cloves, crushed; 1 tablespoon fresh chives, chopped; 2 hard-boiled eggs, shelled and roughly chopped; 3 cups marinated artichokes; 2 teaspoons lemon juice; salt & freshly ground black pepper; 3 tablespoons plain yogurt (low fat is fine, but for excellence of flavour I'd strongly recommend a good Greek yoghurt)

Servings: persons

400 g baby spinach leaves, shredded
1 tablespoon unsalted butter
1 onion, peeled and roughly chopped
4 garlic cloves, crushed
1 tablespoon fresh chives, chopped
2 hard-boiled eggs, shelled and roughly chopped
3 cups marinated artichokes
2 teaspoons lemon juice
salt & freshly ground black pepper
3 tablespoons plain yogurt (low fat is fine, but for excellence of flavour I'd strongly recommend a good Greek yoghurt)

1
Plunge the baby spinach leaves into boiling water and leave for a couple of minutes until they have wilted.
2
Drain the spinach thoroughly, and pat dry with a paper kitchen towel to remove all the moisture.
3
Melt the butter in a non-stick pan and saute the onion, garlic and chives until the onion and garlic are soft and the chives have just wilted.
4
Transfer the onion, garlic and chives to a blender or food processor.
5
Add the spinach, eggs, marinated artichokes, lemon juice, salt and pepper to taste, and two tablespoons of plain yoghurt.
6
Process until smooth.
7
Pour the dip into a serving dish and refrigerate until ready to use.
8
Serve with vegetable sticks, crackers, rye bread fingers or pita bread.

286

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 400 g baby spinach leaves, shredded, 1 tablespoon unsalted butter, 1 onion, peeled and roughly chopped, 4 garlic cloves, crushed, and more.

Yes, Spinach and Artichoke Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spinach and Artichoke Dip

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