Spinach Artichoke Dip! It is one of my favorite things. This recipe requires just 7 ingredients. Using creamy Greek yogurt, feta, mozzarella, and parmesan for all of that cheesy deliciousness.
One of my all-time favorite appetizers has got to be a classic hot spinach artichoke dip.
I am *that* person who always want to order the baked spinach artichoke dip on the menu at a restaurant. Even though it is perceived to be a very generic appetizer, because pretty much every restaurant has one…
But I feel like if a restaurant takes the time to craft a delicious, awesome spinach artichoke dip, they are doing something right.
Plus, who doesn’t want to dive into that creamy cheesy goodness?!
Greek Yogurt Spinach Artichoke Dip
This artichoke and spinach dip with Greek yogurt is very easy to throw together, making it the perfect party appetizer.
Just 7 simple ingredients
- frozen spinach, thawed – Just make sure you squeeze out all of the liquid! This is very important or you’ll end up with a watery dip.
- canned artichokes – again, you’ll want to drain the artichokes here so the extra liquid doesn’t affect the dip once it’s baked.
- Greek yogurt – adds a good amount of protein to this dip and “better-for-you” than sour cream. Use 2% or whole milk for the best taste. Icelandic skyr would also work here.
- fresh garlic – fresh is the best here! Adds so much flavor.
- feta – I love feta so I added it to this recipe. If you don’t love feta, you can replace with more parmesan and mozzarella, or even goat cheese.
- mozzarella & parmesan – a staple in spinach artichoke dip.
And don’t get me started on the store bought spinach dips out there. They’re way to heavy on the sour cream and mayo for my personal tastes.
So I actually replaced all of the sour cream with Greek yogurt in this recipe.
And now this dip is higher in protein!
A one bowl recipe
This recipe for healthy spinach and artichoke dip couldn’t be easier.
Everything can be added together in one large bowl – start with the greek yogurt, add the cheeses, chopped artichoke hearts, spinach and garlic. Stir until well blended.
Then transfer to your baking dish and top with more mozzarella and parmesan.
Bake for about 30-40 minutes, then dive in!
SO simple, but so good.
Tips for Baked Spinach Artichoke Dip
- Thaw spinach completely – you don’t want any water in the spinach. I used a 10 ounce package. I also used a mesh strainer bag to squeeze out all of the liquid.
- Make sure artichoke hearts have been drained well.
- Use the broil function for the last 3-5 minutes if you want a crustier cheesy top.
- Serve warm with pita chips or your favorite kind of chips.
If you make this recipe, be sure to leave comment and review below! I love hearing from you, and it helps others learn more about the recipe too. Xx Ashley
How to Make…
Greek Yogurt Spinach Artichoke Dip
Spinach Artichoke Dip! It is one of my favorite things. This recipe requires just 7 ingredients! We’re using creamy Greek yogurt, feta, mozzarella, and parmesan for all of that cheesy deliciousness.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 mins
- Yield: 16 1x
- Scale:
Ingredients
- 1 10oz package frozen spinach, thawed
- 1 1/2 cups plain Greek yogurt (whole milk, 2%, nonfat all work)
- 1 14oz can artichoke hearts, drained and chopped
- 2 cloves garlic, minced (or 2 tsp minced)
- 6oz feta, crumbled (about 1 cup)
- 2/3 cup shredded mozzarella, plus more for topping
- 1/3 cup shredded parmesan, plus more for topping
Instructions
- Preheat oven to 350ºF. Grease a 1 quart casserole dish or 8×8 glass pan, set aside.
- Make sure frozen spinach is completely thawed before squeezing out liquid. Cut a small hole in the bag and squeezed the spinach in the bag and let the water drain out. Open up bag completely place spinach between cheese cloth, tea towel or mesh strainer bag. Make sure all of the liquid is out.
- In large bowl add yogurt, chopped artichoke hearts, squeezed out spinach, garlic, crumbled feta, mozzarella and shredded parmesan. Fold in all of the ingredients with large spatula to combine, mixing together well.
- Transfer mixture to prepared baking dish. Topping with more sprinkles of mozzarella and parmesan.
- Bake for 30-35 minutes, until cheese topping is golden. You can also switch the oven to broil the last 5 minutes to get the cheese golden.
- Serve with your favorite chips, crackers, and/or veggies, enjoy!
Nutrition Information:
- Serving Size: 1/16th
- Calories: 83
- Sugar: 1g
- Sodium: 330mg
- Fat: 4g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 14mg
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Emily Weir says
It may only be time for breakfast, but I could totally go for a bowl of this. It looks so delicious, and I love the idea of swapping Greek yogurt in.
Ashley says
The Greek yogurt is definitely a great swap!
Emily says
Artichoke dip is the BEST! I love that you used Greek yogurt for it. Also, your carrot cake with Greek yogurt had to be the best, naturally sweet fluffy moist carrot cake I’ve ever eaten.
Painting is so fun; I actually really love getting in a room and painting with my mom.
Ashley says
So glad you liked the cake!!
And you can come over and help me paint because I am not very good 😉
Nathan Phillips says
Looking forward to making this for the Super Bowl. Just a heads up your Instagram link above is missing a “t”. Rock on!!
DID YOU MAKE THIS RECIPE?
Tag @fimittenkitchen on Instagram and hashtag it #fitmittenkitchen
★★★★★
Ashley says
lol thank you! 😀
Richard says
I made this yesterday as directed. I drained and patted dry the spinach and artichoke hearts. After baking it and pulling it out of the oven, it smelt great! After starting to dig into it, it was full of water. I poured the water out and we started eating it again and the pan started to flood up with water again. It tasted great, but was a challenge to eat and did not look good at all with all the water in it.
★★★
Ashley says
Hi Richard, it sounds like you may have had more water than normal? The spinach really needs to be squeezed out well after it’s been thawed. That’s my only guess as to what could be the issue without being there myself.
Kate says
I have not made this yet, I hate using frozen spinach in any recipe. I always use fresh. Using fresh spinach will eliminate the watery issue. I usually chiffonade the spinach and it is so much better than frozen.
Chris says
If I wanted to swap the frozen spinach for fresh, would it change anything?
Ashley says
I imagine baking time might be a little less, but haven’t tried this yet myself!
Caryn Davidson says
I do it all the time in a similar less healthy version of this dip that I make. I generally use the fresh spinach in a bag and chop it in my food processor. I actually make the whole dip in the food processor which likely would work with this one too. The fresh spinach turns the dip green but it tastes great and no water issues. I bake for the same amount of time. Definitely going to try this one!
Lina Gallo says
I would love to make this, is there a dairy free replacement I could use?
Ashley says
I’m not sure there would be a good alternative for this particular recipe. You’d need to find a thick unsweetened dairy free yogurt and then I imagine you’re looking for a dairy free cheese sub as well? I am just not sure it would bake the same with that many subs.
Becca says
I made this using frozen spinach and frozen artichoke hearts. I did my best to squeeze out water for both and it turned out great! Next time will add more garlic and some pepper.
★★★★★
Nisa says
Good taste but mine also turned out very watery. Considering the volume of the spinach after draining, I’m thinking it’s partly due to the yogurt?
★★★
Jane Schmoe says
Does this freeze well?
Ashley says
I would not freeze this because of the greek yogurt.