Name: Greek Yogurt Spinach Artichoke Dip
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 1 (10 oz) package frozen spinach, thawed and drained; 1 1/2 cups plain Greek yogurt (whole milk, 2%, or nonfat); 1 (14 oz) can artichoke hearts, drained and chopped; 2 cloves garlic, minced (or 2 tsp pre-minced); 6 oz feta cheese, crumbled (about 1 cup); 2/3 cup shredded mozzarella cheese, plus extra for topping; 1/3 cup shredded parmesan cheese, plus extra for topping

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This Greek Yogurt Spinach Artichoke Dip is creamy, cheesy, and absolutely addictive. I love how it keeps all the rich flavor of a classic dip while being lightened up with Greek yogurt. It’s my go-to for parties, game days, and cozy nights in, and it pairs perfectly with chips, crackers, or fresh-cut veggies.

Why You’ll Love This Recipe

I love how this dip manages to be lighter yet just as satisfying as the traditional version. The Greek yogurt brings a tangy creaminess, the spinach and artichokes add texture, and the trio of cheeses melts into the most irresistible bite. It’s easy to prep, bakes up bubbly and golden, and disappears fast at every gathering.

Greek Yogurt Spinach Artichoke Dip

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 (10 oz) package frozen spinach, thawed and drained
1 1/2 cups plain Greek yogurt (whole milk, 2%, or nonfat)
1 (14 oz) can artichoke hearts, drained and chopped
2 cloves garlic, minced (or 2 tsp pre-minced)
6 oz feta cheese, crumbled (about 1 cup)
2/3 cup shredded mozzarella cheese, plus extra for topping
1/3 cup shredded parmesan cheese, plus extra for topping

Directions

I preheat the oven to 350°F (175°C) and grease a 1-quart casserole dish or an 8×8-inch glass baking dish.
I squeeze all the excess liquid from the thawed spinach using a tea towel, cheesecloth, or mesh strainer bag until it’s completely dry.
In a large mixing bowl, I combine the Greek yogurt, chopped artichoke hearts, spinach, garlic, feta, mozzarella, and parmesan. I stir it all together with a spatula until well blended.
I transfer the mixture to the prepared baking dish and sprinkle a little extra mozzarella and parmesan over the top.
I bake it for 30 to 35 minutes, until the cheese topping is golden and bubbly. For extra browning, I broil it for the last 5 minutes.
I serve the dip hot with chips, crackers, or raw vegetables.

Servings and timing

Prep Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes
Servings: 16 servings
Calories: 130 kcal per serving

Variations

I stir in chopped water chestnuts for extra crunch.
I add a pinch of red pepper flakes or cayenne for heat.
I swap in cream cheese for part of the yogurt if I want it richer.
I use smoked mozzarella or gouda for a unique flavor.
I top it with toasted breadcrumbs before baking for a crispy finish.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm the dip in the oven at 350°F until hot and bubbly, or microwave individual portions until heated through. I avoid freezing this dip, as it can separate when thawed.

FAQs

Can I make this dip ahead of time?

Yes, I assemble the dip up to a day in advance and refrigerate it. I bake it just before serving.

What kind of Greek yogurt works best?

I prefer whole milk yogurt for the creamiest texture, but 2% or nonfat also work well.

Can I use fresh spinach instead of frozen?

Yes, I cook down about 10 cups of fresh spinach, squeeze it dry, and chop it before mixing.

Is this dip gluten-free?

Yes, the dip itself is gluten-free. I just pair it with gluten-free dippers if needed.

What’s the best way to serve it at a party?

I keep it warm in a small slow cooker or warming dish, and serve it with a variety of dippers like pita chips, crostini, or veggie sticks.

Conclusion

Greek Yogurt Spinach Artichoke Dip is my favorite way to enjoy a creamy, crowd-pleasing appetizer without the guilt. It’s flavorful, cheesy, and always a hit at any gathering. Once I started making it this way, I never looked back.