Baked Spinach Artichoke Dip with Greek Yogurt
A creamy, bubbling hot dip combining tender sautéed spinach with tangy artichoke hearts in a rich base of Greek yogurt and cream cheese. The addition of Greek yogurt creates a lighter texture while maintaining all the indulgent flavors of the classic appetizer. Perfect for parties, game day gatherings, or casual entertaining, this crowd-pleasing dip is topped with golden melted mozzarella and pairs beautifully with tortilla chips, crusty bread, or fresh vegetables.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon garlic, minced
- 5 oz fresh spinach
- 4 canned artichoke hearts, drained and roughly chopped
- 1 cup plain nonfat Greek yogurt
- 4 oz cream cheese, room temperature
- ⅛ teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- ½ cup mozzarella cheese, divided
Instructions
- 1
Preheat oven to 375°F
- 2
Combine artichoke hearts, Greek yogurt, cream cheese, salt, lemon juice, garlic powder, and 1/4 cup mozzarella in medium bowl and mix well
- 3
Heat olive oil in pan over medium-high heat
- 4
Add garlic and spinach to pan and sauté for 5-7 minutes
- 5
Remove spinach mixture from heat and add to cream cheese mixture, mixing well
- 6
Transfer dip to small casserole dish and bake for 20 minutes or until bubbling
- 7
Remove from oven and top with remaining 1/4 cup mozzarella cheese
- 8
Broil on high until cheese is browned, about 3 minutes
- 9
Let cool for 5 minutes before serving
Tips
Make sure cream cheese is at room temperature for easier mixing and smoother texture.
Drain spinach well after sautéing to prevent watery dip.
Watch closely during broiling to prevent cheese from burning.
Good to Know
Refrigerate covered for up to 3 days. Reheat in 350°F oven until warmed through.
Can be assembled up to 1 day ahead. Cover and refrigerate, then bake as directed adding 5-10 extra minutes.
Serve hot with tortilla chips, sliced baguette, pita chips, or fresh vegetables.
Common Mistakes
Don't skip draining artichokes to avoid watery dip
Don't overbake or cheese will become rubbery
Substitutions
FAQ
Can I use frozen spinach instead?
Yes, use 1/2 cup frozen spinach, thawed and drained well. Squeeze out excess moisture with paper towels before mixing.
How long will this keep in the refrigerator?
Store covered for up to 3 days. Reheat in 350°F oven until warmed through, about 15-20 minutes.
Can I make this ahead for a party?
Absolutely. Assemble the dip up to 1 day ahead, cover and refrigerate. Bake as directed, adding 5-10 extra minutes.