Canned artichokes, which tend to be mushy for any other uses, work well in dips as they blend easily with other ingredients. And by using frozen spinach, this recipe comes together quicker. If you want to prepare the artichoke dip ahead of time, cover and refrigerate before baking for up to 24 hours.
- 2 (14-ounce) cans artichoke hearts, rinsed and drained
- 1 cup frozen chopped spinach, thawed
- 3 cloves garlic, minced
- 2 green onions, minced
- ½ cup mayonnaise
- ½ cup Greek yogurt
- ¼ teaspoon cayenne pepper
- 1 cup shredded Parmesan cheese, divided
- Salt, to taste
- Fresh-ground black pepper, to taste
Heat oven to 375°F. Pat artichokes dry with paper towels. Chop artichokes finely. Set aside. With hands, squeeze liquid from spinach. Mix artichokes and spinach with remaining ingredients, reserving ¼ cup Parmesan. Add salt and pepper to taste.
Transfer to shallow ramekin or baking dish. Top with remaining cheese. Bake 20 minutes. Broil 2–3 minutes to brown cheese, if desired. Serve hot or warm.