Description
A creamy, tangy, and healthy spinach artichoke dip made with Greek yogurt and Parmesan, ready in 30 minutes. Perfect for game days, holidays, or weeknight snacks.
Ingredients
10 oz Frozen spinach, thawed and drained
14 oz Canned artichoke hearts, drained and chopped
1 cup Plain Greek yogurt (2% or full fat)
4 oz Reduced-fat cream cheese, softened
1/2 cup Grated Parmesan cheese
1/4 cup Shredded mozzarella cheese (part-skim)
2 Garlic cloves, minced
To taste Salt, black pepper, and onion powder
Instructions
- Preheat oven to 375°F
- Squeeze all excess water from the thawed spinach
- In a large bowl, combine Greek yogurt, cream cheese, Parmesan, and mozzarella. Stir until smooth
- Add spinach, artichokes, garlic, and seasonings. Mix well
- Transfer mixture to a baking dish
- Bake for 20-25 minutes until top is golden and bubbly
- Let cool for a few minutes, then serve warm
Notes
Drain spinach really well to avoid watery dip.
Use room temperature cream cheese for smoother mixing.
Add a sprinkle of paprika for extra golden top.
Assemble ahead and refrigerate up to 24 hours; bake before serving.
Store leftovers in fridge for up to 3 days. Reheat at 350°F for 10 minutes or microwave.
Does not freeze well due to yogurt.
Serve with crunchy vegetables, whole-grain crackers, or pita chips.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1/4 cup)
- Calories: 145 kcal
- Sugar: 2 g
- Sodium: 390 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 20 mg
Keywords: spinach artichoke dip, healthy dip, Greek yogurt, appetizer, party food