Ingredients
Equipment
Method
- Start by preheating your oven to 350 degrees Fahrenheit. This is important as it ensures that your dip will cook evenly. The ideal temperature allows all the ingredients to meld beautifully, creating a harmonious flavor.
- In a large mixing bowl, combine all the ingredients: the chopped baby artichokes, thawed and drained spinach, Greek yogurt, mozzarella cheese, and the mix of Parmesan and other cheeses. Don’t forget to add the pressed garlic and freshly ground pepper. Using a spatula or wooden spoon, mix everything together until well combined. You want all the ingredients to be evenly distributed.
- Once everything is mixed, scoop the mixture into a casserole dish. I like to spread it out evenly, ensuring every bite is as delicious as the last. If you have more mozzarella cheese for topping, sprinkle that over the top for a golden, bubbly finish.
- Cover the dish with aluminum foil and place it in the preheated oven. Bake for about 40 to 50 minutes. You’ll know it’s ready when the dip is hot and bubbly, and the edges start to brown slightly.
- After baking, carefully remove the foil. Now, turn on the broiler in your oven. This step is crucial for that perfect cheesy crust.
- Return the dish to the oven uncovered, and let it broil for about 5 to 8 minutes. Keep a close eye on it during this time to prevent burning. You want the cheese to be nicely browned and slightly crispy.
- Once done, remove the dip from the oven and let it cool for a few minutes. This will make it easier to scoop out. Serve it warm, either with matzo, fresh vegetables, or your favorite dipping chips.
- Enjoy the flavors and the company of your loved ones! This dip is best enjoyed fresh, but it can also be stored for leftovers.
Notes
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave before serving to retain the creamy texture.