Spinach & Artichoke Dip
Posted:
July 2023
Categories:
Savory Recipes
A lightened up spinach and artichoke dip with crunchy cucumbers and lots of flavor.
Spinach & Artichoke Dip Recipe
This dip is like spinach and artichoke dip and tzatziki had a baby. It’s refreshing and crunchy thanks to the cucumber, and the artichokes and wilted spinach take you back to the Hillstone classic. It’s made creamy with cottage cheese (pulsed to a super smooth consistency) so there’s an added dose of protein in there, too. It’s the perfect dip for a gathering, or even just a party of one.
Ingredients for Spinach & Artichoke Dip
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2 red onions, roughly chopped
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6 garlic cloves, chopped, plus one more grated with a microplane (divided)
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3 - 4 oz containers baby spinach
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2 jars artichoke hearts, drained
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3 Persian cucumbers
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1 cup cottage cheese
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Juice of half a lemon
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1/2 teaspoon black pepper
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1 teaspoon salt
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1 teaspoon garlic powder
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1/4 cup chives
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3 tablespoons chopped parsley
How to Make a Spinach & Artichoke Dip
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Heat the olive oil in a large pan over medium heat and add the onion and garlic. Cook for 5-7 minutes, until translucent.
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Chop the soft parts of the artichokes (you should have about 1 1/2 cups).
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Add the spinach to the pan with the onions and garlic and cover for 5 to 10 minutes so it wilts.
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Transfer the spinach mixture to a large cutting board with the artichoke hearts. Chop the artichokes and spinach together and add to a large bowl.
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Finely chop the cucumbers and add them to the bowl with the spinach.
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Blend the cottage cheese until smooth, then pour into the bowl. Stir to combine.
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Stir in the lemon juice, black pepper, salt, garlic powder, grated garlic clove, chives, and parsley.
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Serve immediately, or cover and refrigerate for up to 3 days.
What You’ll Need
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