Easy Creamy Spinach Artichoke Dip with Greek Yogurt
This lightened-up spinach artichoke dip is incredibly creamy and flavorful, using Greek yogurt for a tangy, protein-rich twist. It's a quick, healthy appetizer that's perfect for parties or game day.
Ingredients
Ingredients
- 1 cup plain Greek yogurt full-fat or 2% for best texture
- 4 oz cream cheese softened to room temperature
- 1/2 cup mayonnaise or use more Greek yogurt for a lighter version
- 1/2 cup grated Parmesan cheese divided
- 1 cup shredded mozzarella cheese divided
- 1 14 oz can artichoke hearts drained and chopped
- 10 oz frozen spinach thawed and squeezed very dry
- 2 cloves garlic minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes optional
Notes
Storage: Cool completely, then store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave in 30-second intervals or in the oven at 350°F until warmed through. Make-Ahead: Assemble the dip (without baking) up to 24 hours in advance. Cover and refrigerate, then bake as directed, adding 5-10 extra minutes to the cook time. Substitutions: For a lighter version, replace the mayonnaise with additional Greek yogurt. Use low-fat dairy products if desired. For a dairy-free version, use vegan cream cheese, yogurt, and cheeses. Serving Suggestions: This dip is excellent with sturdy dippers like tortilla chips, pita chips, crostini, or crackers. It also pairs wonderfully with crunchy vegetables like celery, bell pepper strips, or cucumber rounds.