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Creamy Spinach Artichoke Dip with Cauliflower and Cheddar Recipe

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This creamy, flavorful Spinach Artichoke Dip is a healthier twist on the classic favorite, using cauliflower and Greek yogurt for a smooth texture and rich taste. Perfectly baked until bubbly and golden, it's an ideal appetizer served warm with toasted baguette slices.

Ingredients

Vegetables & Fresh Ingredients

  • 3 cups small cauliflower florets (¾-inch pieces)
  • 2 garlic cloves
  • 5 ounces fresh spinach
  • 1 (14-ounce) can whole artichoke hearts, drained, patted dry, and chopped
  • ⅓ cup chopped scallions
  • Chopped parsley for garnish (optional)

Dairy & Oil

  • ½ cup whole milk Greek yogurt
  • 1½ tablespoons extra-virgin olive oil (more for brushing)
  • ¾ cup white cheddar cheese

Seasonings & Others

  • Heaping ½ teaspoon Dijon mustard
  • Scant 1 teaspoon sea salt
  • Pinches of red pepper flakes
  • Toasted baguette (for serving)

Instructions

  1. Preheat and prepare skillet: Preheat your oven to 450°F (232°C) and lightly brush an 8-inch cast iron skillet with olive oil to prevent sticking and ensure an even crust on the dip.
  2. Boil cauliflower and garlic: Bring a large pot of salted water to a boil. Add the cauliflower florets and garlic cloves and cook until the cauliflower is fork tender, which takes about 8 minutes. Use a slotted spoon to transfer the cooked cauliflower and garlic into a blender, keeping the cooking water reserved for later use if needed.
  3. Wilt and chill spinach: Prepare a bowl of ice water. Briefly submerge the spinach in the boiling water, then immediately remove it with a slotted spoon and plunge into the ice water to stop cooking. Drain well and squeeze out excess moisture. Coarsely chop the spinach and combine it in a large bowl with the chopped artichokes and scallions.
  4. Blend cauliflower mixture: Once the cauliflower and garlic have cooled slightly in the blender, add the Greek yogurt, olive oil, Dijon mustard, and sea salt. Blend until the mixture becomes creamy and smooth.
  5. Combine all ingredients: Pour the creamy cauliflower mixture into the bowl with the spinach, artichokes, and scallions. Stir thoroughly to combine all the ingredients evenly.
  6. Assemble and bake: Spread the combined spinach mixture evenly into the prepared cast iron skillet. Sprinkle the white cheddar cheese on top and add pinches of red pepper flakes for a subtle heat. Bake in the preheated oven for 15 to 18 minutes, or until the cheese is bubbling and golden brown.
  7. Garnish and serve: Optionally garnish the hot dip with chopped parsley for a fresh touch. Serve warm alongside toasted baguette slices for dipping and enjoy.

Notes

  • Make sure to squeeze out as much moisture as possible from the spinach after blanching to avoid a watery dip.
  • If you prefer a spicier dip, increase the amount of red pepper flakes according to taste.
  • Using a cast iron skillet helps the dip cook evenly and develop a nice crust.
  • For a thicker dip, consider straining the Greek yogurt prior, or reducing the yogurt slightly.
  • This dip can be made ahead and reheated gently before serving if needed.

Find it online: https://cookedbygrace.com/creamy-spinach-artichoke-dip-with-cauliflower-and-cheddar-recipe/