Creamy, tangy, and packed with wholesome simple ingredients, this baked Greek yogurt spinach and artichoke dip is the perfect twist on a classic favorite. This recipe uses Greek yogurt instead of heavy mayonnaise and sour cream in order to create a delicious, healthier version of the classic.
Spinach and artichoke dip is a tasty vegetarian appetizer packed full of veggies and perfect for a crowd! It's a great way to sneak in some extra veggies between the spinach, artichokes and my secret ingredient: water chestnuts!
It's also a great way to get a bit more protein in considering Greek yogurt is a good source of protein, especially compared to sour cream or mayo.
This simple baked dip pairs well with crunchy air fryer crostini, savory mediterranean pinwheels, roasted red pepper and feta dip or goat cheese stuffed mushrooms. It's the perfect appetizer to add to your table!
Why You'll Love This Recipe
- It's lighter than the classic version, utilizing Greek yogurt for the thick and creamy texture rather than mayonnaise, sour cream or cream cheese. The yogurt also gives the dip a protein boost!
- Don't worry, there is still ooey-gooey cheese; this recipe streamlines the cheese using mozzarella and parmesan cheese to add the savory favor back into the mix.
- This recipe is super simple; all you have to do is mix the ingredients together, put it is a dish and bake it!
Ingredient Notes
- Frozen spinach - use thawed frozen spinach to keep this recipe super simple.
- Artichoke - use canned artichoke hearts (make sure to use regular artichokes, not marinated artichokes).
- Water chestnuts - I think this is a great addition since it adds a crunchy bite to the dish, without compromising any of the delicious flavor.
- Greek yogurt - creamy greek yogurt creates the best consistence in this appetizer.
- Cheese - use a combination of shredded part-skim mozzarella cheese and parmesan.
- Spices - you only need salt, onion powder, XXX
Substitutions and Variations
- Sautéed spinach - if you want to use fresh spinach instead of frozen, you can sauté your own.
- Creamier - replace ½ of the Greek yogurt with sour cream for a creamier flavor.
- Garlicky - add in 1-2 cloves of minced garlic before baking the dip.
Step by Step Instructions
Step 1 - Add the ingredients to a large bowl.
Step 2 - Stir well until combined.
Step 3 - Spread the dip into a baking dish. Top it off with cheese.
Step 4 - Bake for 20-30 minutes until lightly browned.
Hint: make sure to squeeze all of the excess water out of the thawed spinach. You can do this by pressing it against a stranger, or putting it in a dish towel and squeezing until no more liquid comes out.
Emily's Top Tip
"There may be a bit of liquid at the bottom of the dish when you initially scoop into the dip. This is likely due to the Greek yogurt since it releases some of its liquid while it bakes. If this bothers you, simply dip a paper towel into the liquid to absorb it up."
Serving Ideas & Suggestions
- Serve spinach dip with air fryer crostini, crackers, pita chips, pita bread, tortilla chips or fresh vegetables.
- Spread leftover dip on a slice of sourdough toast and top it off with slices of tomato and black pepper.
- Turn leftover dip into a grilled cheese sandwich by adding more cheese and scoop of dip before grilling the bread.
- Replace this dip as the stuffing in my vegetarian stuffed mushrooms.
Frequently Asked Questions
Store leftovers in an airtight container in the fridge for up to 5 days. I do not recommend freezing this. You can reheat leftovers in the microwave or in the oven.
For this recipe I recommend using full-fat Greek yogurt since it will provide more of a well-rounded creamy flavor.
You can mix the ingredients together and prepare the dish for baking ahead of time. For the best results, I recommend baking the dish right before serving it so it is served warm and fresh from the oven.
Baked Greek Yogurt Spinach and Artichoke Dip
Ingredients
- 8 oz frozen spinach , thawed and excess liquid squeezed out
- 1 (15) oz can of artichoke hearts (drained and chopped)
- 1 (5) oz can of water chestnuts (drained and chopped)
- 2 cups greek yogurt , full-fat
- ½ cup shredded mozzarella cheese
- 1 tablespoon parmesan cheese (grated)
- ¼ teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon black pepper
Topping:
- ¼ cup shredded mozzarella cheese
- 2 tablespoon parmesan cheese (grated)
Serving with:
- tortilla chips, crackers, pita chips, crostini or veggies
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add the spinach, diced artichoke hearts, water chestnuts, greek yogurt, ½ cup of mozzarella cheese, 1 tablespoon of parmesan cheese, salt, garlic powder, onion powder and black pepper to a large mixing bowl.
- Mix well until combined.
- Spread the mixture out into an 8x8 baking dish.
- Top with ¼ cup of mozzarella and 2 tablespoons of parmesan cheese.
- Bake for 20 minutes, then broil on high for 3 minutes or until the top is golden brown.
- Serve warm from the oven with tortilla chips, crackers, pita chips, crostini or veggies.
Notes
- I recommend using full-fat Greek yogurt for this recipe rather than low-fat.
- The yogurt will release a bit of liquid as it bakes. You. may notice the liquid at the bottom of the baking dish once you dig in. Simply dap up any excess liquid with a paper towel if desired.
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