Greek Yogurt Spinach Artichoke Dip

Creamy, flavorful, and cheesy, this Greek yogurt spinach artichoke dip is always a crowd-pleaser! While lighter than traditional spinach artichoke dip, this healthier version is just as mouthwateringly delicious.

Made with Greek yogurt, this baked spinach artichoke dip has a boost in protein. Serve warm with your favorite bread or chips, and watch this appetizer disappear quickly.

 

This healthier Greek yogurt spinach artichoke dip bake has been my latest obsession. It’s easy to make and it’s a great way to use up Greek yogurt that’s hanging out in the fridge.

Why You’ll Love This Recipe

• Traditionally, spinach artichoke dip is made with cream cheese, sour cream, and mayonnaise. While there’s nothing wrong with that, sometimes I feel kinda sluggish afterward if I attempt to eat a whole thing. This healthier version uses Greek yogurt and light cream cheese, so it’s lighter without sacrificing the creaminess of the dip. (And I can definitely devour the whole thing without feeling heavy afterward, haha)
• Greek yogurt is my favorite way to add a little boost of protein to my meals, and this dip is no different.
• It’s honestly a crowd-pleaser. You don’t even notice it’s not made with sour cream and mayonnaise!

Ingredients You’ll Need

• olive oil — to cook the baby spinach with.
• baby spinach — I use fresh baby spinach. You can also use frozen spinach if you prefer, but straining it will take more effort. I prefer baby spinach as it’s more tender.
• Greek yogurt — you’ll need plain, full-fat Greek yogurt. It adds to the creaminess of the dip and provides the tangy flavor that sour cream usually provides.
• light cream cheese — I’m using light cream cheese, but if you want to use regular cream cheese, go for it! Make sure you allow it to soften to room temperature so you can mix it easier.
• garlic — I love garlic! If you don’t want to use freshly minced garlic, you can swap it for a teaspoon of garlic powder. However, I recommend fresh garlic.
• cheese — I use a combination of parmesan and mozzarella cheese. Feel free to add a little more. I tend to eyeball it when I’m making it for a potluck and add a little more because who doesn’t like extra cheese ;)
• salt — I use kosher salt.
• lemon — I add some lemon zest and lemon juice for a hit of brightness to cut through the creaminess of the dip.
• artichoke hearts — I use canned artichoke hearts for ease. Simply drain, rinse, drain, and chop them up!

How to Make Greek Yogurt Spinach Artichoke Dip

• Heat oven to 425F.
• Add olive oil to a skillet over medium heat and saute the spinach until they’ve wilted. Allow the spinach to cool, then roughly chop them and squeeze out any moisture with a paper towel. Set aside.
• In a large mixing bowl, add the Greek yogurt, light cream cheese, minced garlic, parmesan cheese, mozzarella cheese, and salt. Mix until well combined.

• Add the chopped spinach, artichoke hearts, lemon zest, and lemon juice to the mixing bowl. Mix until well combined.

• Spray your oven-safe dish with some non-stick spray and transfer the dip. You can use a 1 QT baking dish but I use two smaller 0.5 QT dishes that are 6.5″ x 4.5″ (17cm, 0.4L).
• Bake for 20 minutes. If you want the top to be more colorful, broil for an additional 1 to 2 minutes.
• Serve warm with crusty bread, chips, crackers, or cut veggies.

Storage Tips

• Once cooled, store the lightened up spinach artichoke dip in an airtight container for up to 4 days in the fridge. Or tightly cover it with plastic wrap.
• Reheat in the oven until warmed through before serving again.
• You can make this a day ahead of time and just keep it wrapped in the fridge until you’re ready to bake it.

More Recipes You’ll Love

• 4 Ingredient Guacamole
• Tuna Dip
• Whipped Ricotta
• Greek Yogurt Fruit Dip
• Whipped Feta Dip

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