Greek Yogurt Spinach Artichoke Dip is a creamy and tangy twist on the classic party favorite. With fresh spinach, tender artichoke hearts, and thick Greek yogurt, this dip is packed with flavor and a smooth, rich texture that everyone will love. It’s a lighter way to enjoy a dip that’s usually rich and heavy, making it perfect for any get-together or snack time.
I love making this dip when friends come over because it’s quick to put together and feels like a treat without feeling too heavy. One of my favorite tricks is to add just a bit of garlic and a sprinkle of cheese on top before baking it until bubbly and golden. It makes the whole house smell amazing and gets everyone excited to dig in.
To serve, I usually bring out a big bowl of this dip alongside crunchy pita chips, fresh veggies, or even warm slices of crusty bread. It’s fun to watch people try it and ask if it’s the classic version because it tastes so good but feels a little lighter. This dip always ends up being the star of the snack table and keeps everyone coming back for more!
Key Ingredients & Substitutions
Spinach: Frozen spinach is convenient and easy, but fresh spinach works too—just cook it down and squeeze out all the liquid. Removing excess water is key to keeping the dip creamy, not watery.
Artichoke Hearts: Canned artichoke hearts are perfect here. If unavailable, frozen or jarred ones work well too. Just make sure they’re well-drained and chopped.
Greek Yogurt: This is the star for a tangy, creamy base that’s healthier than sour cream. Use full-fat for richness or low-fat if you prefer. If you don’t have Greek yogurt, sour cream or cream cheese can be swapped, though the flavor and texture will change.
Cheese: Mozzarella melts beautifully and adds stretchiness, while Parmesan brings a sharp bite. Feel free to try fontina or a mild cheddar as alternatives.
How Do You Keep This Dip from Getting Watery?
Water can make spinach artichoke dip watery if not handled properly. Here’s how to avoid that:
- After thawing frozen spinach, place it in a clean towel or paper towels and squeeze hard to remove as much liquid as you can.
- Drain canned artichokes well and pat them dry before chopping.
- Mix ingredients gently and bake until the top is golden and the dip is bubbly to help evaporate any remaining moisture.
These simple steps help you get a creamy, thick dip that holds up well for dipping and serving.
Equipment You’ll Need
- Mixing bowl – big enough to stir all ingredients comfortably without spilling.
- Colander or fine mesh strainer – perfect for draining spinach and artichokes thoroughly.
- Kitchen towel or paper towels – helps squeeze out extra moisture from the spinach.
- Oven-safe baking dish (1-quart) – for baking the dip until bubbly and golden.
- Spoon or spatula – to mix the dip and serve it easily.
Flavor Variations & Add-Ins
- Add cooked and crumbled bacon for a smoky, salty touch that pairs well with creamy dip.
- Mix in diced water chestnuts for a crunchy texture contrast.
- Swap mozzarella with pepper jack cheese for a spicy twist.
- Stir in finely chopped sun-dried tomatoes to add a tangy, sweet flavor boost.
How to Make Greek Yogurt Spinach Artichoke Dip?
Ingredients You’ll Need:
For The Dip:
- 1 (10 oz) package frozen chopped spinach, thawed and drained
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1 cup plain Greek yogurt
- ½ cup mayonnaise
- 1 cup shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: pinch of red pepper flakes for a mild kick
How Much Time Will You Need?
This dip takes about 10 minutes to prepare and around 20-25 minutes baking time, making the total time roughly 35 minutes. Perfect for a quick and tasty appetizer!
Step-by-Step Instructions:
1. Prepare and Drain the Veggies:
Make sure your spinach is fully thawed and squeeze out excess water using a clean kitchen towel or paper towels. Drain the canned artichoke hearts well, then chop them into small pieces. This helps keep your dip creamy without extra liquid.
2. Mix the Dip Ingredients:
In a medium bowl, combine the Greek yogurt, mayonnaise, half of the shredded mozzarella, Parmesan cheese, minced garlic, salt, black pepper, and red pepper flakes if you’re using them. Stir it all together until well blended. Then fold in the chopped spinach and artichokes.
3. Bake the Dip:
Transfer the mixture into a baking dish about 1 quart in size. Sprinkle the remaining mozzarella cheese evenly on top. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until bubbly and golden brown on top.
4. Serve and Enjoy:
Let the dip cool for a few minutes after baking, then serve warm with toasted baguette slices, pita chips, or fresh vegetables like carrot sticks and celery. Get ready for plenty of compliments!
Can I Use Fresh Spinach Instead of Frozen?
Yes! If using fresh spinach, cook it down in a pan until wilted, then squeeze out all excess moisture before mixing it into the dip. This helps keep the dip creamy and not watery.
Can I Make the Dip Ahead of Time?
Absolutely! Prepare the dip mixture and store it in an airtight container in the refrigerator for up to 24 hours before baking. When ready, bake as directed and enjoy warm.
How Should I Store Leftovers?
Store any leftover dip in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through, stirring occasionally.
What Can I Serve with This Dip?
This dip pairs perfectly with toasted baguette slices, pita chips, or fresh vegetables like carrots, celery, and bell peppers for a crunchy and fresh contrast.