Baked Greek Yogurt Spinach and Artichoke Dip
Creamy, tangy, and packed with wholesome simple ingredients, this baked Greek yogurt spinach and artichoke dip is the perfect twist on a classic favorite.
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.
Video
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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