My husband put in a spinach artichoke dip recipe request and so here it is! My version replaces the gloppy mayonnaise and heavy cream cheese with tangy and protein-packed Greek yogurt for a take on the classic that doesn’t skimp on flavor (husband approved!). Plus it’s extremely easy to make and can be prepped ahead. Perfect for football season or a Superbowl snack!
Ingredient highlight
Artichokes! Are a great source of potassium, magnesium, iron, vitamin C, folic acid, and protein. They contain a specific type of fiber called inulin, which is a prebiotic that is important for maintaining a healthy gut.
Servings 4
Prep Time 15 minutes 
Cook Time 20 minutes Ingredients
- 2 cups frozen spinach (about 6 oz)
- 1 cup plain whole milk Greek yogurt
- 1 cup grated mozzarella cheese, plus more for topping
- ½ cup grated parmesan cheese, plus more for topping
- 1 (14 oz) jar or can of artichoke hearts, drained, finely chopped (about 1 cup)
- 1-2 cloves garlic, grated or minced
- ½ tsp kosher salt
- ½ tsp onion powder
- ½ tsp black pepper
Instructions
- Preheat the oven to 350F.
- Thaw the spinach and use a dish cloth to squeeze out as much water as you possibly can. If the spinach is whole, chop it up.
- Drain the artichokes and use the same dish cloth to squeeze out the excess water.
- In a large bowl mix together all of the ingredients until well combined. Transfer to a 10-inch oven-proof skillet or an 8×8-inch baking dish. Top with a generous sprinkling of mozzarella cheese and more parmesan.
- Bake for 15-20 minutes or until sizzling, cheese is melted, and just barely beginning to brown on the edges. To get it a little more browned on top, place it under the broiler on high for 1 minute or until just beginning to brown on top (keeping an eye on it the whole time).
- Serve warm with toasted baguette, sturdy tortilla chips, and or pita chips.
Items you can prep ahead (optional)
- Thaw spinach and squeeze out the water
- Grated 1 cup mozzarella cheese, plus more for topping
- Grate ½ cup parmesan cheese, plus more for topping
- Squeeze out the water and finely chop 1 (14 oz) jar or can of artichoke hearts (about 1 cup)
- Mix together the dip (bake it off when you’re ready to eat)
Substitutions:
- To make dairy-free, you can try to use dairy-free alternatives for the yogurt and cheeses. Or try this Spinach Avocado Party Dip or Broccoli Kale Basil White Bean Dip.
- Any soft melty grated cheese can be used in place of mozzarella (like monterey or a soft cheddar).
- To use fresh spinach, cook 1 (5 oz) container (about 7 cups) until all of the water gets cooked out. Let it cool, squeeze out any excess water, then chop it up.
- Sour cream can be used in place of Greek yogurt.
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.:
Leftovers + Repurposing:
- This is best warmed up in the oven at 350F covered with tinfoil. Once it’s all melted and warm, top with more cheese and hit it under the broiler for a minute.
- Alternatively, you can simply reheat it in the microwave until warmed through.
- Use leftovers to throw together a delicious spinach and artichoke pasta! Cook pasta, drain, then add leftover dip along with some pasta water, maybe some butter and parmesan cheese and toss.
- Use leftovers in sandwiches (like a grilled cheese with chicken).
Servings 4 Prep Time 15 minutes Cook Time 20 minutes Ingredients
- 2 cups frozen spinach (about 6 oz)
- 1 cup plain whole milk Greek yogurt
- 1 cup grated mozzarella cheese, plus more for topping
- ½ cup grated parmesan cheese, plus more for topping
- 1 (14 oz) jar or can of artichoke hearts, drained, finely chopped (about 1 cup)
- 1-2 cloves garlic, grated or minced
- ½ tsp kosher salt
- ½ tsp onion powder
- ½ tsp black pepper
Instructions
- Preheat the oven to 350F.
- Thaw the spinach and use a dish cloth to squeeze out as much water as you possibly can. If the spinach is whole, chop it up.
- Drain the artichokes and use the same dish cloth to squeeze out the excess water.
- In a large bowl mix together all of the ingredients until well combined. Transfer to a 10-inch oven-proof skillet or an 8x8-inch baking dish. Top with a generous sprinkling of mozzarella cheese and more parmesan.
- Bake for 15-20 minutes or until sizzling, cheese is melted, and just barely beginning to brown on the edges. To get it a little more browned on top, place it under the broiler on high for 1 minute or until just beginning to brown on top (keeping an eye on it the whole time).
- Serve warm with toasted baguette, sturdy tortilla chips, and or pita chips.
Items you can prep ahead (optional)
- Thaw spinach and squeeze out the water
- Grated 1 cup mozzarella cheese, plus more for topping
- Grate ½ cup parmesan cheese, plus more for topping
- Squeeze out the water and finely chop 1 (14 oz) jar or can of artichoke hearts (about 1 cup)
- Mix together the dip (bake it off when you’re ready to eat)
Substitutions:
- To make dairy-free, you can try to use dairy-free alternatives for the yogurt and cheeses. Or try this Spinach Avocado Party Dip or Broccoli Kale Basil White Bean Dip.
- Any soft melty grated cheese can be used in place of mozzarella (like monterey or a soft cheddar).
- To use fresh spinach, cook 1 (5 oz) container (about 7 cups) until all of the water gets cooked out. Let it cool, squeeze out any excess water, then chop it up.
- Sour cream can be used in place of Greek yogurt.
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.:
Leftovers + Repurposing:
- This is best warmed up in the oven at 350F covered with tinfoil. Once it’s all melted and warm, top with more cheese and hit it under the broiler for a minute.
- Alternatively, you can simply reheat it in the microwave until warmed through.
- Use leftovers to throw together a delicious spinach and artichoke pasta! Cook pasta, drain, then add leftover dip along with some pasta water, maybe some butter and parmesan cheese and toss.
- Use leftovers in sandwiches (like a grilled cheese with chicken).
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