Print

Greek Yogurt Spinach Artichoke Dip Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

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

Find it online: https://thefamilycooking.com/greek-yogurt-spinach-artichoke-dip-recipe/