So much better than store-bought, this dip for chips and crudités also makes a great topping for baked potatoes.
Ingredients
- 2 tablespoons extra virgin olive oil, plus more for serving
- 8 ounces baby spinach leaves, rinsed, patted dry, and coarsely chopped
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup cream cheese softened at room temperature
- 1/2 cup plain Greek yogurt
- 4 ounces artichoke hearts, roughly chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh dill or 1/4 teaspoon dried dill
- 1 teaspoon lemon juice
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Red pepper flakes to taste (optional)
Directions
Step 1
Heat a sauté pan and add the olive oil and the baby spinach a large handful at a time. Sauté until completely wilted and all the liquid has evaporated. Let cool while you proceed.
Step 2
In a large bowl, use a spatula to fold together the mayonnaise, sour cream, cream cheese, and yogurt. When blended, add the cooked spinach, artichokes, garlic, dill, lemon juice, and onion powder.
Step 3
Season to taste with the salt, pepper, and optional red pepper flakes for an added kick. Drizzle with olive oil before serving.
Yields about 3 cups