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.
- 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
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.