Lighter Spinach Artichoke Dip with Greek Yogurt
A healthier version of classic spinach artichoke dip with a Greek yogurt base. Best served warm!
Servings 6 people
- 1 10 oz package frozen chopped spinach
- 1 14 oz can artichoke hearts not marinated
- 4 oz cream cheese at room temperature
- 1/4 cup feta cheese
- 1.5 cups plain Greek yogurt
- 2 cloves garlic minced or pressed
- 1/8 tsp black pepper more to taste
- 1/4 cup parmesan cheese more as needed
- Toasted bread and raw veggies for serving
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!
- 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.
Serving: 1cup | Calories: 217kcal | Carbohydrates: 9g | Protein: 11g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 507mg | Potassium: 277mg | Fiber: 3g | Sugar: 4g | Vitamin A: 7077IU | Vitamin C: 17mg | Calcium: 236mg | Iron: 2mg