Artichoke and Spinach Dip with Greek Yogurt
This Artichoke and Spinach Dip with Greek Yogurt may be a healthier version of traditional spinach artichoke dip, but boy, does it pack on the extra protein and flavor! Protein-packed Greek yogurt substitutes half the cream cheese, creating a much lower-fat base.
Not only is this delicious dip low carb, but it boasts a delightful creamy texture, giving you cheesy goodness in every bite.
The Best Greek Yogurt Spinach Artichoke Dip
Who doesn’t love a creamy spinach artichoke dip? This perfect party appetizer is always the one I’m hovering over and taking a huge dip into every chance I get. Thing is, with all that cream cheese, my body tells a whole different story when I’m done indulging — not with this healthy artichoke dip!
I took out some of the cream cheese and swapped it for Greek yogurt, adding a boost of protein and lowering the fat count. The result? A lighter, healthier dip that’ll still have everyone hovering over the table for more.
If you’re a dip-lover like myself, try out my other healthy dips. This Roasted Garlic Dip with Feta, Mast O Khiar (Persian Yogurt Dip), or Mutabal Recipe (Middle Eastern Eggplant Dip) are all tasty, low-fat options.
Ready to dive in with your favorite dipper of choice? This baked spinach artichoke dip is perfect for game day, your next party, or any day you’re craving a tasty snack. Trust me; it’ll be a huge hit every time.
Why You’ll Love It
- A great way to enjoy a deliciously indulgent dip without a lot of carbs or fat.
- The Greek yogurt adds protein, making this a more filling and satisfying snack.
- It’s an easy appetizer to make and can be enjoyed hot or cold.
- Perfect for parties, game day, or any occasion where a tasty snack is needed.
Main Ingredients for Spinach Artichoke Dip Recipe
(Note: These are the recipe’s starring ingredients, but you can find all the ingredients in the recipe card below!)
- Shallot: Shallots are a great way to elevate the flavor of any dish without overpowering it.
- Garlic: You can’t have a spinach dip without garlic! It’s basically illegal.
- Fresh spinach: I like using fresh spinach as it adds a vibrant green color and better texture to the dip.
- Greek yogurt: I recommend using full-fat Greek yogurt. It has the best creamy base and tangy flavor. Of course, non-fat Greek yogurt will work if you’re trying to cut the fat even lower.
- Cream cheese: What makes this creamy dip so creamy? Cream cheese! It’s a must-have in any spinach artichoke dip.
- Artichoke hearts: Canned or frozen artichoke hearts work well in this recipe. Just make sure to drain them well before adding them to the dip.
- Mozzarella cheese: Adds a delicious gooey factor to the dip.
Optional Ingredients:
- Nutritional yeast: I like to add a little nutritional yeast to give this dip a cheesy flavor without adding extra fat or calories. It’s not necessary, though.
- Jalapeños: If you like a little heat, add some diced jalapeños to the dip before baking.
- Gruyere: For a more sophisticated twist, you could replace some of the mozzarella cheese with shredded gruyere. It adds a nutty and slightly sharp flavor to the dip.
Substitutions & Additions
Use frozen spinach: If you don’t have fresh spinach on hand, frozen spinach can be used in this recipe. Just note it’ll take longer to wilt and cook.
Add protein: For a heartier dip, add some cooked chicken or turkey to the mix.
Use other cheeses: Cottage cheese would be a great replacement for Greek yogurt, while white cheddar or pepperjack cheese could be used in place of mozzarella.
Add more heat: A sprinkle of red pepper flakes with the jalapeños would make a delicious hot spinach and artichoke dip!
How to Make Healthy Spinach Artichoke Dip
The steps are simple, and I’m outlining them below, but be sure to scroll to the bottom of the page to view the full, printable recipe card.
STEP 1 – PREHEAT OVEN
Preheat the oven to 375°F.
STEP 2 – COOK SPINACH
Next, heat a skillet over medium-high heat and add the avocado oil. Cook the shallot and garlic in the oil for a couple of minutes, then add the chopped spinach. Cook just until the spinach wilts. Set aside to cool.
STEP 3 – MAKE DIP BASE
Add the Greek yogurt, cream cheese, nutritional yeast, sea salt, and pepper to a large mixing bowl. Use an electric mixer to beat the ingredients together until smooth.
STEP 4 – ASSEMBLE DIP
Add the diced artichoke hearts and jalapeno. Mix, then add spoonfuls of the spinach mixture, pressing it against the side of the skillet to leave any excess water in the pan. Repeat until all of the spinach has been added, then fold in ½ cup of the mozzarella, cheddar, or pepper jack cheese, and mix.
Spoon the spinach artichoke mixture into a small oven-safe dish. Top with the gruyere, if using.
STEP 5 – BAKE
Transfer to the oven and bake for 18-22 minutes.
Serve with your favorite dippers. Enjoy!
Tips for the Best Results
- Try to drain as much water out of the cooked spinach as you can. You can press the spinach up against the side of the pan or even transfer the cooked spinach mixture to a clean dishcloth and squeeze out any excess water.
- Make sure to use softened, room temperature cream cheese as it will be easier to mix and won’t leave you with any clumps in your dip.
Storage
This dip can be stored in an airtight container in the fridge for up to 3-4 days. To reheat, place it in a baking dish and warm it in the oven at 375°F until heated through. You may need to add a splash of water or milk to help loosen up the dip as it reheats.
What to Serve with Artichoke and Spinach Dip with Greek Yogurt
If you’re not low-carb, tortilla chips, pita chips, or some crusty bread would all be delicious dippers for this dip. For a low-carb option, try keto crackers/chips or your favorite veggies. You could also use this dip as a topping for pasta or as a spread on sandwiches! There’s really no wrong way to enjoy this creamy and flavorful dip.
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Artichoke and Spinach Dip with Greek Yogurt
For this spinach and artichoke dip, I took out some of the cream cheese and swapped it for Greek yogurt, adding a boost of protein and lowering the fat count. The result? A lighter, healthier dip that'll still have everyone hovering over the table for more.
Ingredients
- 1 tablespoon avocado oil
- 1 shallot, diced small
- 2 teaspoons minced garlic
- 6 ounces fresh spinach, chopped
- 1 cup Greek yogurt
- 4 oz. cream cheese, softened
- 1 tablespoon nutritional yeast (optional)
- ½ teaspoon fine sea salt
- ½ teaspoon black pepper
- 1 cup chopped artichoke hearts
- 2 tablespoons diced jalapeños, fresh or jarred (optional)
- ½ cup grated mozzarella, white cheddar, or pepper jack cheese, divided
- ¼ cup grated gruyere (optional)
Instructions
- Preheat the oven to 375°F.
- Heat a medium skillet over medium-high heat and add the avocado oil. Cook the shallot and garlic in the oil for a couple of minutes, then add the chopped spinach. Cook just until the spinach wilts. Set aside to cool.
- Add the Greek yogurt, cream cheese, nutritional yeast, sea salt, and pepper to a mixing bowl. Use an electric mixer to beat the ingredients together until smooth.
- Add the diced artichoke hearts and jalapeno. Mix, then add spoonfuls of the spinach mixture, pressing it against the side of the skillet to leave any excess water in the pan. Repeat until all of the spinach has been added, then fold in ½ cup of the mozzarella, cheddar, or pepper jack cheese, and mix.
- Spoon the mixture into a small baking dish. Top with the gruyere, if using.
- Transfer to the oven and bake for 18-22 minutes.
- Serve with your favorite dippers!
Notes
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