Greek Yogurt Spinach Artichoke Dip Recipe

Why You’ll Love This Recipe

I love this recipe because I get all the comforting flavors of classic spinach artichoke dip with Greek yogurt adding extra creaminess and a pleasant tang. The combination of mozzarella and Parmesan gives me plenty of cheesy flavor without making the dip overly heavy.

I also appreciate how simple it is to prepare. I mix everything together, transfer it to a baking dish, and let the oven do the rest. It works especially well for parties, game-day spreads, holidays, or whenever I want an easy warm appetizer.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup plain Greek yogurt
• 4 ounces cream cheese, softened
• 1 cup frozen chopped spinach, thawed and squeezed dry
• 1 (14-ounce) can artichoke hearts, drained and chopped
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 2 garlic cloves, minced
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Pinch of red pepper flakes, optional
• Chopped fresh parsley for garnish, optional

Directions

I start by preheating my oven to 375°F (190°C). I lightly grease a small baking dish so the dip is easy to serve after baking.

If I’m using frozen spinach, I thaw it completely and squeeze out as much liquid as possible. I find this step particularly important because excess water can make the finished dip thin.

In a large bowl, I combine the Greek yogurt and softened cream cheese. I stir until the mixture is smooth and creamy.

Next, I add the spinach, chopped artichoke hearts, half of the mozzarella, Parmesan, minced garlic, lemon juice, onion powder, salt, black pepper, and red pepper flakes. I mix until the spinach and artichokes are evenly distributed.

I transfer the mixture to my prepared baking dish and spread it into an even layer. I sprinkle the remaining mozzarella over the top.

I bake the dip for about 20–25 minutes, or until it is hot and bubbling around the edges and the cheese has melted. For a more golden top, I can place it under the broiler briefly at the end, watching it closely.

I let the dip rest for about 5 minutes before serving. I sometimes finish it with chopped fresh parsley and a little extra Parmesan.

Servings and Timing

This recipe makes approximately 6 servings.

Preparation time: 10 minutes
Cooking time: 20–25 minutes
Resting time: 5 minutes
Total time: about 35–40 minutes

Variations

For a spicier dip, I add extra red pepper flakes, diced jalapeño, or a small amount of hot sauce. I can adjust the heat depending on how spicy I want the finished dip.

For extra garlic flavor, I add another minced garlic clove or use roasted garlic for a softer, slightly sweeter flavor.

For a cheesier version, I add shredded cheddar, Monterey Jack, or additional mozzarella. I sometimes sprinkle extra Parmesan over the top before baking for a more pronounced cheesy crust.

For a fresh spinach version, I sauté chopped fresh spinach until wilted, let it cool, and squeeze out the excess moisture before adding it to the dip.

For extra Mediterranean flavor, I add chopped sun-dried tomatoes, crumbled feta, fresh herbs, or a few chopped olives.

Storage/Reheating

I store leftover Greek Yogurt Spinach Artichoke Dip in an airtight container in the refrigerator for up to 3–4 days. I let the dip cool before covering and refrigerating it.

To reheat a larger portion, I place it in an oven-safe dish and warm it at 350°F (175°C) until heated through. If the top starts to dry out, I loosely cover the dish with foil.

For individual portions, I use the microwave and heat the dip in short intervals, stirring when necessary, until it is warm throughout.

FAQs

Can I make Greek Yogurt Spinach Artichoke Dip ahead of time?

Yes. I assemble the dip, cover the baking dish, and refrigerate it before baking. When I’m ready to serve it, I bake it until hot and bubbling. I may need to add a few extra minutes to the baking time when it goes into the oven cold.

Can I use fresh spinach instead of frozen spinach?

Yes. I cook fresh spinach until it wilts and then squeeze out as much moisture as possible. I chop it before mixing it with the remaining ingredients.

What type of Greek yogurt works best?

I prefer plain, unsweetened Greek yogurt with a thick consistency. Whole-milk or 2% Greek yogurt gives me an especially creamy dip, but I can use nonfat Greek yogurt if I prefer.

Why is my spinach artichoke dip watery?

Excess moisture usually comes from the spinach or artichoke hearts. I squeeze thawed spinach very thoroughly and drain the artichokes well before mixing them into the dip. I also use thick Greek yogurt rather than regular yogurt.

What can I serve with Greek Yogurt Spinach Artichoke Dip?

I like serving this dip with pita chips, tortilla chips, crackers, toasted baguette slices, or warm pita bread. For a fresh option, I pair it with carrots, celery, cucumber slices, or bell pepper strips.

Conclusion

This Greek Yogurt Spinach Artichoke Dip gives me a creamy, cheesy appetizer that’s easy enough for casual snacking but flavorful enough for parties and special occasions. Greek yogurt creates a smooth, tangy base, while spinach, artichokes, garlic, mozzarella, and Parmesan provide the classic flavors I love.

Greek Yogurt Spinach Artichoke Dip Recipe

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This Greek Yogurt Spinach Artichoke Dip is creamy, cheesy, and packed with tender spinach and artichoke hearts. Greek yogurt adds a lighter, tangy base while mozzarella and Parmesan deliver plenty of rich, comforting flavor.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 cup plain Greek yogurt
• 4 ounces cream cheese, softened
• 1 cup frozen chopped spinach, thawed and squeezed dry
• 1 (14-ounce) can artichoke hearts, drained and chopped
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 2 garlic cloves, minced
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Pinch of red pepper flakes, optional
• Chopped fresh parsley for garnish, optional

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Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a small baking dish.
2. Thaw the frozen spinach completely and squeeze out as much excess liquid as possible.
3. In a large bowl, combine the Greek yogurt and softened cream cheese. Stir until smooth and creamy.
4. Add the spinach, chopped artichoke hearts, half of the mozzarella, Parmesan, garlic, lemon juice, onion powder, salt, black pepper, and optional red pepper flakes. Mix until evenly combined.
5. Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the remaining mozzarella over the top.
6. Bake for 20–25 minutes, or until the dip is hot and bubbling around the edges and the cheese is melted. For a more golden top, broil briefly at the end while watching closely.
7. Let the dip rest for about 5 minutes before serving. Garnish with chopped parsley and additional Parmesan if desired.

Notes

• Squeeze the thawed spinach thoroughly and drain the artichoke hearts well to prevent a watery dip.
• For a spicier dip, add extra red pepper flakes, diced jalapeño, or hot sauce.
• For extra garlic flavor, add another minced garlic clove or substitute roasted garlic.
• For a cheesier dip, add cheddar, Monterey Jack, extra mozzarella, or additional Parmesan.
• Fresh spinach can be used instead of frozen. Sauté it until wilted, cool it, and squeeze out the excess moisture before adding.
• For Mediterranean flavor, add sun-dried tomatoes, crumbled feta, fresh herbs, or chopped olives.
• Plain, thick Greek yogurt works best. Whole-milk or 2% Greek yogurt provides an especially creamy texture.
• The dip can be assembled ahead, covered, and refrigerated before baking. Add a few extra minutes to the baking time if baking directly from the refrigerator.
• Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
• Reheat larger portions at 350°F (175°C) until heated through, or microwave individual portions in short intervals.
• Serve with pita chips, tortilla chips, crackers, toasted baguette, warm pita bread, carrots, celery, cucumber, or bell pepper strips.

Nutrition

• Serving Size: 1 serving
• Calories: 220 kcal
• Sugar: 3 g
• Sodium: 520 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 11 g
• Fiber: 3 g
• Protein: 13 g
• Cholesterol: 40 mg