Now that the cookbook project is behind me, I’m busy filling all the recipe holes on the blog. Like, spinach artichoke dip. I’ve always adored for spinach artichoke dip, but I’d never tried making myself. What good is a vegetarian recipe blog without a proper spinach artichoke dip, baked until golden and bubbly? Not very good. Also, I’m making myself hungry.
The standard ingredients for spinach artichoke dip are pretty basic—beyond spinach and artichoke, you’ll find some creamy and cheesy components. My favorite spinach artichoke dip in Kansas City is absolutely loaded with spinach and artichoke, so I didn’t add as much of the creamy stuff as some other recipes do.
I experimented by trying sour cream, cream cheese and mayonnaise in various quantities, but I couldn’t detect a significant difference in the outcomes. So, I decided on sour cream (Greek yogurt should work, too) because it’s the lightest option of the bunch. No mayo here!
For the cheesy component, I opted for mostly mozzarella, which turns magnificently golden in the oven. I also added some feta cheese, which adds another layer of flavor to the dip and lends a Mediterranean vibe. To further amp up the flavor and lighten up the dip, I sautéed onion and red bell pepper before stirring in the remaining ingredients.