Description
Indulge in the creamy, savory delight of Greek Yogurt Spinach Artichoke Dip—a healthier twist on the classic favorite. Packed with nutrients and bursting with flavor, this dip is perfect for gatherings or cozy nights in.
Ingredients
- 4 cups baby spinach (loosely packed)
- ½ teaspoon olive oil
- 1 cup plain, full-fat Greek yogurt
- 1 block (250g) light cream cheese
- 1 tablespoon minced garlic
- ½ cup grated parmesan cheese
- ½ cup shredded mozzarella cheese
- ½ teaspoon salt
- 1 teaspoon lemon zest
- Juice of ½ lemon
- 1 can (398 mL) artichoke hearts, chopped
- Non-stick spray (as needed)
Instructions
- Prepare the Spinach:
- Heat olive oil in a skillet over medium heat.
- Sauté spinach until wilted, about 2–3 minutes.
- Let it cool, chop roughly, and squeeze out excess moisture with a paper towel.
- Mix the Base:
- In a large bowl, combine Greek yogurt, cream cheese, garlic, parmesan, mozzarella, and salt.
- Stir until smooth.
- Add Spinach and Artichokes:
- Fold in the prepared spinach, artichoke hearts, lemon zest, and juice.
- Mix gently for even distribution.
- Transfer to Baking Dish:
- Spray an oven-safe dish with non-stick spray.
- Spread the dip mixture evenly in the dish.
- Bake and Broil:
- Preheat oven to 425°F (220°C).
- Bake for 20 minutes.
- Broil for 1–2 minutes until golden on top.
- Serve Warm:
- Pair with crusty bread, chips, crackers, or fresh veggies.
Notes
- To make it spicier, add red pepper flakes or chopped jalapeños.
- Can be made ahead of time and baked before serving.
- For a keto-friendly option, use low-carb cream cheese and serve with veggies.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American