Description
This creamy, protein-packed spinach artichoke dip is a lighter, healthier take on a classic party favorite. Greek yogurt replaces heavier bases, artichokes bring tang, spinach adds nutrients, and a cheesy topping gives that irresistible pull. Perfect for game day, book club, or any gathering.
Ingredients
-
1 cup plain nonfat Greek yogurt
-
4 oz light cream cheese, softened
-
½ cup grated Parmesan cheese
-
½ cup shredded mozzarella cheese (divided)
-
1 (14 oz) can artichoke hearts, drained and chopped
-
1 cup frozen chopped spinach, thawed and squeezed dry
-
2 garlic cloves, minced
-
Salt & black pepper, to taste
-
Optional: red pepper flakes or 1 tsp lemon zest
Instructions
-
Preheat & Prep: Preheat oven to 375°F (190°C). Lightly grease an 8×8-inch or 1-quart baking dish.
-
Creamy Base: In a large bowl, mix Greek yogurt, cream cheese, Parmesan, garlic, salt, and pepper until smooth. Taste and adjust seasoning.
-
Fold in Veggies: Gently fold in squeezed-dry spinach and chopped artichokes to maintain texture.
-
Assemble & Top: Transfer mixture to the prepared dish, spread evenly, and sprinkle the reserved mozzarella over the top.
-
Bake: Bake 20-25 minutes until edges bubble and cheese turns golden. Optional: cover with foil if browning too fast.
-
Serve: Serve warm with tortilla chips, pita, baguette slices, or fresh veggies.
Notes
-
Make Ahead: Assemble fully, cover, and refrigerate up to 24 hours. Bake from cold, adding 5-10 extra minutes.
-
Watery Dip: Ensure spinach is squeezed completely dry; pat artichokes dry.
-
Fresh Spinach: Sauté 5–6 cups fresh spinach, cool, and squeeze dry before using.
-
Slow Cooker: Mix all (reserve some mozzarella) and cook LOW 2–3 hours; add cheese in last 30 min.
-
Air Fryer: Use oven-safe dish; bake at 370°F 12–15 min, checking frequently.