Easy Spinach and Artichoke Dip with Lemon

You’ll be ready for holiday get-togethers, Super Bowl parties, and neighborhood potlucks with this easy dip recipe. We’ve taken classic spinach artichoke dip and given it a sunny makeover, with the addition of lemony honey and fresh dill. We’re a little biased, but we think this crowd pleaser is better than ever.

Easy Spinach and Artichoke Dip with Lemon
(lemon honey + dill + creamy dip)
Serves 8
    
What you need:
1 (8-ounce) block cream cheese, softened
2 tablespoons Savannah Bee Company Whipped Honey (we used Whipped Honey with Lemon)
1 cup plain Greek yogurt
½ cup mayonnaise
1 teaspoon lemon zest
2 tablespoons lemon juice
2 tablespoons chopped fresh dill
2 cloves garlic, minced
1 (14-ounce) can artichoke hearts, drained and chopped
1 (12-oz) package frozen chopped spinach, thawed
1 cup freshly grated Parmesan cheese
1 cup freshly grated mozzarella cheese
Pita chips for serving

What to Do:

1. Wash Up!

2. Make the dip base: Preheat the oven to 350°F. Place the cream cheese in a medium bowl. Add the whipped honey. Beat with a hand mixer until smooth. Add the yogurt, mayonnaise, lemon zest, lemon juice, dill, and garlic and mix until smooth.

3. Finish the dip: Add the artichoke hearts. Squeeze the spinach to remove any excess liquid and add the spinach to the bowl. Stir until combined. Mix together the cheeses. Stir half of the cheese into the dip.

4. Bake the dip: Spoon the dip into a 2-quart baking dish coated with cooking spray. Sprinkle the remaining cheese on top. Bake for 20 minutes or until the top is bubbly. Increase the oven temperature to broil. Broil for 2 minutes or until the top is browned.

To Serve: Remove the dip from the oven and serve hot with pita chips.

Pro Tip: Oops! Did you forget to thaw the spinach? No worries—just place it in a colander and run some cold water over the top of it until it thaws. Don’t forget to squeeze the spinach dry!

Table Talk: What’s one holiday dish you look forward to having every year?

happy bees. happy earth.