The new go-to dipping sauce? With spinach, yogurt, and artichoke in the mix, this riff on spinach-artichoke dip might just be it —Super Bowl or otherwise. —INGRAIN, Winter/Spring 2020
Fresh spinach stands in for the classic frozen variety, yogurt does the thickening instead of cream cheese, and good parm makes the flavors pop. Put the dip in the oven at a prime snack hour. This stuff needs to be devoured while hot.
Pairing So-Lo (Goose Island)
1 14-ounce can artichoke hearts
1 medium shallot
1 clove garlic
1 bunch spinach
½ cup Greek yogurt (plain)
½ cup mayonnaise
4 ounces mozzarella (shredded)
2-inch piece parmesan cheese (finely grated)
Freshly ground pepper
To serve: pita chips, tortilla chips, or raw veggies (bell pepper scoops, broccoli or cauliflower florets, carrots, or a mix)
1 14-ounce can artichoke hearts (drained, juice discarded) + 1 medium shallot + 1 clove garlic + 1 bunch spinach (leaves only; 2 large handfuls). Place vegetables in a medium bowl. Preheat oven to 375°F.
½ cup Greek yogurt (plain) + ½ cup mayonnaise + 4 ounces mozzarella (shredded) + 2-inch piece parmesan cheese (finely grated) + sea salt + freshly ground pepper (both to taste) into artichoke-spinach mixture.
Olive oil lightly over the bottom of a small baking dish and spread artichoke-spinach mixture evenly in dish. Sprinkle a little parmesan (grated) on top and bake for 20 to 25 minutes, until very hot. (Broil for a few minutes until golden brown, if you’d like.)
Immediately with pita chips, tortilla chips, or raw veggies (bell pepper scoops, broccoli or cauliflower florets, carrots, or a mix).
Looking for more Super Bowl goodies? Check out A Better Bowl.