Looking for a healthier version of your favorite dip for game day, holiday parties, or potlucks? I’ve got you covered with this Lighter Spinach Artichoke Dip with Greek Yogurt in place of mayo.
This post may contain affiliate links. For more information, see my affiliate disclosure.
Oh hey there, Veg World! Today, I’m coming atcha with a satisfying, droolworthy, veggie-loaded, hot spinach DIP.
I absolutely love using veggies in dips (ahem, hence my Caramelized Onion White Bean Dip, Pumpkin Black Bean Dip, and Roasted Turnip Hummus), but I’ve never tried a spinach artichoke dip before!
To be honest, ordering spinach artichoke dip at a restaurant always seems like an amazing idea. I love the first two bites, but then I end up feeling so full of dairy and salt that I quickly put my chip down.
Because of these experiences, I really wasn’t sure if I’d be able to make a healthy version. But I wanted to try! Especially since the flavors in this classic dip are SO good.
Well, I’m proud to say…mission accomplished. This Lighter Spinach Artichoke Dip with Greek Yogurt and cream cheese is all sorts of delicious. Using protein-packed Greek yogurt allows you to cut back on the amount of cheese and provides a nutritional boost. I love the tangy flavor it adds, which perfectly complements salty parmesan cheese.
Granted, I wouldn’t really call this dip a health food per se, but it certainly feels much lighter than your typical restaurant version. Plus, I’m so excited that it has two veggies.
How to Make Spinach Artichoke Dip with Greek Yogurt
- Cook the frozen spinach according to package instructions. Squeeze out as much water as possible.
- Add the spinach to a mixing bowl with the artichokes, cream cheese, feta, Greek yogurt, garlic, and pepper. Stir it all up.
- Transfer to a greased baking dish. Sprinkle with the parmesan cheese. Pop in the oven.
Let it cook until it’s bubbly and hot, then enjoy that bad boy with your favorite vehicle for dips!
Expert Tips and FAQ
- Be sure to really squeeze as much water as possible out of the spinach. Place the spinach in a paper towel, wrap it up, squeeze, then repeat. I do 2-3 rounds of this.
- This tastes best warm, especially right out of the oven.
- I have baked the dip in a 1.5 quart French CorningWare oval dish as well as an oval, oven-proof dish (see photos). It should turn out just fine if you use a similar kind of dish or an 8×8 baking dish.
- Store leftovers in an airtight container in the fridge for 2-4 days.
What do you serve with artichoke dip?
Spinach Artichoke Dip with Greek Yogurt goes well with both crunchy veggies (like carrots, radishes, and celery) and bread (like sourdough). It also tastes great with tortilla chips.
How do you reheat spinach and artichoke dip?
Reheat, uncovered or covered with foil, for ~15-20 minutes in a preheated oven, or 2-3 minutes, uncovered, in the microwave.
More Easy Vegetable Dips
- Cranberry Jalapeno Dip with Cream Cheese
- Whipped Butternut Squash Goat Cheese Dip
- Swiss Chard Stem and Beet Tahini Dip
- Baked Kohlrabi Chips with Shallot Yogurt Dip
If you make this recipe, I’d love to hear how you like it! Please rate/review using the stars on the recipe card or in the comments section.
Lighter Spinach Artichoke Dip with Greek Yogurt
Ingredients
- 1 10 oz package frozen chopped spinach
- 1 14 oz can artichoke hearts - not marinated
- 4 oz cream cheese - at room temperature
- ¼ cup feta cheese
- 1.5 cups plain Greek yogurt
- 2 cloves garlic - minced or pressed
- ⅛ teaspoon black pepper - more to taste
- ¼ cup parmesan cheese - more as needed
- Toasted bread and raw veggies - for serving
Instructions
- Preheat oven to 350 degrees F. Grease a 1.5 qt oval baking dish or a dish of similar size (an 8x8 baking dish also works).
- Prepare the frozen spinach according to package instructions then squeeze out the excess water. Put the spinach in a colander or plate lined with a paper towel and use your hands squeeze out the water. You may need to repeat this 2-3 times. Drain and roughly chop the artichokes.
- In a large bowl, combine the cream cheese, feta, yogurt, garlic, and pepper. Add the artichokes and spinach and mix until well combined. Transfer the mixture to the greased baking dish and spread it out evenly. Sprinkle with the parmesan cheese.
- Bake for 25-30 minutes or until there are bubbles on the sides. Remove from oven, let cool for a few minutes, and serve warm!
Notes
- This tastes best served warm with bread and crunchy veggies like carrots, radishes, and celery. If you want to add more veggies to the dip, try doubling the amount of spinach you use.
- Reheat in a preheated oven for 15-20 minutes (covered with foil or uncovered) or in the microwave (uncovered) for 2-3 minutes.
- Leftovers can be stored in an airtight container in the fridge for 2-4 days.
- Nutrition facts do not include bread, veggies, or chips.
Nutrition
This post was originally published as part of the “Vegmas” series in December 2019. It was updated with new photos and expert tips in December 2020.
Happy eating!
Lizzie
Leave a Reply