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Spinach Artichoke Dip

Spinach Artichoke Dip

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A wellness-forward spinach artichoke dip recipe made with Greek yogurt, artichokes, and spinach. Light, creamy, and perfect for parties or meal prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 0 minutes
Total Time 30 minutes
Servings: 6 people
Course: dip, Side Dish, Snack
Cuisine: American, Mediterranean
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 10 oz package frozen spinach, thawed and drained
  • 1 can artichoke hearts drained and chopped
  • ½ cup plain Greek yogurt
  • ½ cup low-fat cream cheese
  • ⅓ cup shredded mozzarella
  • ¼ cup grated parmesan
  • 1 garlic clove minced
  • Salt and pepper to taste

Equipment

  • 1 Mixing bowl – for combining all ingredients
  • 1 Baking dish (8x8 or similar) – for baking the dip
  • 1 Spatula or spoon – for stirring and spreading the dip

Method
 

  1. Preheat oven to 375°F.
  2. In a large bowl, mix all ingredients until smooth and well combined.
  3. Transfer mixture to a baking dish and spread evenly.
  4. Bake for 20–25 minutes or until bubbling and golden.
  5. Optional: broil for 2 minutes at the end for a crisp top.
  6. Serve warm with veggies, pita, or sourdough toast.

Nutrition

Calories: 120kcal

Notes

  • Double the spinach for more fiber and volume.
  • Add red pepper flakes or lemon zest for a flavor kick.
  • Store in fridge up to 5 days.
  • Freeze in individual portions for meal prep.
  • Use leftovers in wraps, pasta, or as a sandwich spread.

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