This cold spinach artichoke dip is a great addition to any summer charcuterie board. Make this bright and tasty cheese board for all your summer parties!
Summer is for cold dips! From Persian yogurt dip to muhammara and baba ganoush, cold dips are perfect for summer gatherings and can be added to any fun cheese boards you’re putting together. Today, I’m going to show you how to put together an exciting summer cheese board and bring it all together with this homemade yogurt spinach artichoke dip.
This post is sponsored by Albertsons Companies. All Opinions are mine.
Summer charcuterie board
Now that summer is here, you can find me at our local Safeway’s deli section on a weekly basis. I love shopping at the deli section and one of my favorite brands to shop is Primo Taglio®. Primo Taglio products are made with the finest ingredients featuring a wide assortment of items. These products are available in DMV area exclusively at Safeway.
When I’m putting together a charcuterie board, I usually use turkey meat with a few different types of cheese. What I love about Primo Taglio meat is that they use whole muscle with no binders or fillers. Moreover, their cheese uses the highest quality milk and old world recipes, which can be naturally aged up to two years.
What goes on a charcuterie board?
This is the fun part! You can start with a few types of cheese. I usually opt for both hard and soft cheese, with different flavors to make sure there’s a little something for everyone. The Primo Taglio cheeses I used to make this charcuterie board are:
- Plain goat cheese
- Brie wheel
- Crumbled feta
Goat cheese has a strong flavor and a creamy, spreadable texture which is great on crackers with some jam or honey. A wheel of brie is always a perfect addition to a charcuterie board for its unique flavor. I used mozzarella because of its flavor and soft texture. Feta also adds rich flavors to your assortment and pairs very well with different nuts.
Other additions to a charcuterie board
You can add one or two types of meat to a charcuterie board. This time I added Primo Taglio pan roasted turkey breast. Other additions to the charcuterie board are:
- Fruit such as strawberries, blueberries and grapes
- Honey and jam
- Tomatoes, olives and cucumbers
Cold spinach artichoke dip
I usually add a bowl cold dip to the charcuterie board as well. This spinach artichoke dip made with yogurt is one of our favorites because it’s packed with so much flavor. The combination of caramelized onion and marinated artichoke makes this cold dip so special and tasty.
Since this yogurt spinach dip uses yogurt instead of cream cheese, it’s lighter and perfect for a charcuterie board. I love serving this cold spinach artichoke dip with crackers and pita chips.
How to make yogurt spinach artichoke dip
Start by heating some olive oil in a pan over medium heat. Saute onion on medium to medium-low heat until soft, golden brown and caramelized. Once the onion is fully caramelized, transfer it to a bowl and set it aside. In the same pan, cook spinach for a few minutes until wilted and then add the marinated artichoke. Add salt and pepper and turn the heat off.
Let the spinach and artichoke mixture cool for a few minutes and then mix them with the caramelized onion. Add in yogurt and mix well. Refrigerate for at least 30 minutes before serving.
How to store cold spinach artichoke dip
Store the leftovers in an airtight glass container and refrigerate for up to two days. Don’t freeze this spinach artichoke dip as it will lose texture.
Cold Spinach Artichoke Dip for Charcuterie Board
- 2 tbsp olive oil
- 1 onion thinly sliced
- 3 cup baby spinach
- 1/2 cup marinated artichokes chopped
- 1 1/2 cup plain yogurt
- 1/4 tsp salt
- 1/8 tsp black pepper
- Heat olive oil in a pan over medium heat.
- Cook sliced onion until golden brown and caramelized.
- Transfer the onions to a bowl.
- Cook the spinach in a same pan until wilted.
- Add the artichokes and cook for a minute.
- Let the spinach and artichoke cool.
- Mix yogurt, caramelized onion, spinach and artichoke in a bowl.
- Refrigerate for at least 30 minutes before serving.