Description

Onion dip meets Spinach Artichoke Dip for a super flavorful, chilled and creamy party appetizer.

Ingredients

Scale

1/4 c. EVOO, divided

1 large onion, thinly sliced

1 5 oz. container baby spinach

1 14 oz. can artichokes, drained

1/4 c. sundried tomatoes

1/2 c. basil

1/4 c. parsley

1 c. greek yogurt

2 Tbsp. white wine vinegar

1/4 tsp. ground black pepper

For Serving:

EVOO for drizzling

1/2 c. toasted walnuts, chopped

Crackers or Pita Chips

Instructions

In a large skillet, heat 2 Tbsp. EVOO over medium heat. Add the onions and cook, stirring constantly, until the onions are soft and caramelized, about 25 to 30 minutes. Add spinach and cook until wilted. Let cool slightly.

Transfer the onions and spinach to a food processor with the artichokes, sundried tomatoes, basil and parsley. Pulse until roughly chopped. Add in greek yogurt, white wine vinegar and remaining 2 Tbsp. EVOO. Place the dip in the fridge to chill for at least one hour or so to let the flavors meld. To serve, place dip in a shallow bowl. Top it with a drizzle of EVOO and chopped walnuts. Serve with crackers.

Keywords: Dip, Spinach Dip, Artichoke, Spinach Artichoke Dip, Appetizer, Football, Super Bowl, Caramelized Onion, Basil, Parsley, Greek Yogurt