Greek Yogurt Spinach and Artichoke Dip

This Greek Yogurt Spinach and Artichoke Dip is a lighter, healthier take on the classic creamy dip. Using Greek yogurt as the base adds a tangy, creamy texture while reducing the fat content, making it a guilt-free indulgence.

With tender spinach, artichokes, and a blend of cheeses, this dip is still rich in flavor and perfect for dipping with chips, crackers, or fresh veggies.

It’s perfect for parties, game days, or any gathering where you need a delicious, crowd-pleasing appetizer.

Why You’ll Love This Recipe

This dip combines all the flavors you love about the classic spinach and artichoke dip but with a healthier twist thanks to Greek yogurt.

It’s creamy, cheesy, and packed with nutrients, making it a perfect snack or appetizer without the heaviness of traditional dips. The spinach and artichokes add color and freshness, while the garlic and lemon juice give it a flavorful zing.

This dish is as indulgent as it is wholesome, and it’s sure to be a hit with your guests.

Ingredients:

• 1 1/2 cups Greek yogurt (plain, full-fat or low-fat)
• 1 cup cooked spinach, chopped (fresh or frozen)
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Olive oil (optional, for drizzling)
• Fresh parsley (optional, for garnish)

Step-by-Step Instructions:

1. Prepare the Spinach and Artichokes: If using frozen spinach, thaw it and squeeze out any excess moisture. If using fresh spinach, cook it in a pan over medium heat until wilted, then chop it finely. Drain and chop the artichoke hearts.
2. Combine the Ingredients: In a mixing bowl, combine the Greek yogurt, chopped spinach, chopped artichokes, mozzarella, Parmesan, garlic, lemon juice, salt, and pepper. Stir everything together until well combined.
3. Bake the Dip: Preheat your oven to 375°F (190°C). Transfer the dip mixture to a baking dish and smooth it out evenly. Bake for 20-25 minutes, or until the top is golden and bubbly.
4. Serve: Remove the dip from the oven and let it cool for a few minutes. Drizzle with a little olive oil, if desired, and garnish with fresh parsley. Serve warm with tortilla chips, crackers, or fresh vegetables for dipping.

Expert Tips for the Recipe:

• Spinach: Be sure to remove as much moisture as possible from the spinach to prevent the dip from becoming too watery.
• Cheese Variations: If you want a richer flavor, you can use a bit of cream cheese in place of some of the Greek yogurt. You can also experiment with other cheeses like cheddar or Gruyère for added flavor.
• Make Ahead: You can prepare the dip in advance, store it in the fridge, and then bake it just before serving.
• Spice it Up: For a little heat, you can add a pinch of red pepper flakes or a dash of hot sauce to the dip mixture.

Greek Yogurt Spinach and Artichoke Dip

This Greek Yogurt Spinach and Artichoke Dip is a lighter, healthier take on the classic creamy dip. Using Greek yogurt as the base adds a tangy, creamy texture while reducing the fat content, making it a guilt-free indulgence.

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Ingredients

  

• 1 1/2 cups Greek yogurt plain
• 1 cup cooked spinach chopped
• 1 can 14 oz artichoke hearts, drained and chopped
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 clove garlic minced
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper
• Olive oil optional
• Fresh parsley optional

Instructions

 

• Prepare spinach and artichokes (drain and chop).
• Combine Greek yogurt, spinach, artichokes, mozzarella, Parmesan, garlic, lemon juice, salt, and pepper in a bowl.
• Transfer to a baking dish and bake at 375°F for 20-25 minutes until golden.
• Drizzle with olive oil and garnish with parsley. Serve warm with chips or veggies.