There is nothing better than a spinach dip to serve your guests at an afternoon gathering, when watching a movie with friends and family or for a Sunday brunch. It’s a creamy and delicious snack that is quick, fun, leaving your guest asking for more. This appetizer can be accompanied by anything from tortillas, carrots, pita, and even nachos. You choose what to serve it with and it’s great for a cocktail afternoon or happy hours.

The artichoke adds a rich and sweet flavor to anything you cook it with. Artichokes make your spinach dip richer with flavor and add a scent of sweetness to it. Making this dish will not only captivate your guests but it will be a favorite dish among your friends and family for its flavor and simplicity of making the dish.

This dip is made of vegetables that substitutes the creaminess of the cheese, preparing cauliflower puree, it's a lighter version for your creamy base. Easily made with yogurt, olive oil, and cauliflower puree. Making it a delicious, yet healthy version of the spinach dip with healthy ingredients, so no need to worry about those extra calories.

For this recipe there are crucial ingredients to turn this snack into an additive dip that will captivate everyone. Artichoke hearts will be our main ingredient as it adds a salted taste. Spinach, our second ingredient, you could choose from frozen spinach or fresh one, simply chop it and once your dip base is ready we will be adding it.

For the creamy base we will use cauliflower puree and yogurt, preferably greek. First, we boil the cauliflower and add the yogurt in order to obtain a nourishing creamy blend. With healthier and less greasy ingredients. After that, we add garlic and chives that supplement the saltine flavor of the artichokes, giving the dip that extra flavor, making it completely addictive.

1. Preheat the oven to 450°F and brush an 8-inch cast iron skillet lightly with olive oil. Bring a large pot of salted water to a boil. Add the cauliflower and garlic and boil until the cauliflower is fork tender, about 8 minutes.
2. Use a slotted spoon to scoop the cauliflower and the garlic into a blender, reserving the pot of cooking water. Set a bowl of ice water nearby.
3. Add the spinach to the boiling water and use a slotted spoon to immediately remove it (it’ll wilt very quickly) and transfer to the ice water to cool completely. Drain and squeeze excess moisture from the spinach.
4. Coarsely chop the spinach and add it to a large bowl with the artichokes and scallions. Check to make sure that the cauliflower in the blender has (mostly) cooled, then add the yogurt, olive oil, mustard, and salt to the blender and blend until creamy.
5. Add this mixture to the bowl with the spinach and artichokes and stir to combine. Spread the spinach mixture into the skillet and top with the cheese and pinches of red pepper flakes.
6. Bake 15 to 18 minutes, or until the cheese on top is browned and bubbling. Garnish with parsley, if desired, and serve with baguette slices.