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.

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings to 8 servings

Calories 184kcal

Author Carmy

Ingredients

4 cups baby spinach loosely packed
½ teaspoon olive oil
1 cup Greek yogurt plain, full-fat
1 cup light cream cheese (1 block, 250 grams)
1 tablespoon minced garlic
½ cup grated parmesan
½ cup shredded mozzarella cheese
½ teaspoon salt
1 teaspoon lemon zest
½ lemon juiced
1 can artichoke hearts chopped (398mL)
non stick spray

Instructions

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. 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.

Video

Notes

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).

Nutrition