Spinach Artichoke Dip with Greek Yogurt
Discover the ultimate spinach artichoke dip recipe that is low calorie, creamy, and packed with flavor. Perfect for parties—follow our easy steps today!
If you’re searching for a crowd‑pleasing appetizer that balances creamy indulgence with a healthy twist, the spinach artichoke dip recipe is your answer. This easy spinach artichoke dip recipe combines fresh spinach, tangy artichoke hearts, and Greek yogurt for a lower‑calorie version that doesn’t sacrifice flavor. Whether you’re hosting a casual game night or planning a sophisticated cocktail hour, this dip delivers a velvety texture and vibrant green hue that wows every guest. For more inspiration, explore our stuffed artichokes recipe which showcases similar flavors.
The beauty of this spinach artichoke dip recipe lies in its simplicity and adaptability. With just a handful of pantry staples, you can create a dip that rivals restaurant‑quality versions while keeping the calorie count friendly. The combination of melted cheeses, garlic, and a pinch of nutmeg creates depth, while the Greek yogurt adds a pleasant tang and a boost of protein.
Flavor Profile of Spinach Artichoke Dip Recipe
The dip delivers earthy notes from spinach, slightly nutty undertones from artichokes, and a buttery finish from the cheese. A subtle hint of garlic and black pepper rounds out the palate, while the Greek yogurt contributes a gentle acidity that cuts through the richness.
Ingredients for Spinach Artichoke Dip Recipe
Gather the following items to bring this spinach artichoke dip recipe to life. You’ll need:
- 10 oz frozen chopped spinach, thawed and drained
- 1 cup marinated artichoke hearts, chopped
- ½ cup Greek yogurt (plain, full‑fat for best texture)
- ¼ cup sour cream
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- ½ teaspoon onion powder
- ¼ teaspoon nutmeg
- Salt and freshly ground black pepper to taste
- Optional: a pinch of red pepper flakes for heat
For those who love creamy sauces, consider pairing it with a classic fettuccine alfredo dish.
How to Make Spinach Artichoke Dip Recipe Step by Step
Follow these easy steps to achieve a flawless spinach artichoke dip recipe every time. The process takes about 30 minutes from start to finish.
Step 1: Prepare the spinach
Thaw the frozen spinach if you’re using frozen, then squeeze out as much moisture as possible using a clean kitchen towel. For detailed handling techniques, see the artichoke preparation guide. Excess water can make the dip watery, so thorough draining is essential.
Step 2: Combine the base
In a large mixing bowl, whisk together the Greek yogurt, sour cream, minced garlic, onion powder, nutmeg, salt, and pepper until smooth. This creamy base will hold the dip together.
Step 3: Add the cheeses
Fold in the shredded mozzarella and grated Parmesan, ensuring they are evenly distributed. The cheeses will melt into a gooey, satisfying texture once baked.
Step 4: Incorporate the vegetables
Stir in the chopped artichoke hearts and drained spinach, mixing until everything is well‑combined. Taste and adjust seasoning, adding a pinch of red pepper flakes if you enjoy a subtle kick.
Step 5: Transfer to a baking dish
Spread the mixture evenly in a greased 9‑inch baking dish. For an extra golden crust, sprinkle a little more Parmesan on top.
Step 6: Bake to perfection
Bake in a preheated oven at 375°F (190°C) for 20‑25 minutes, or until the edges are bubbling and the top is lightly browned. Keep an eye on it to avoid over‑browning.
Step 7: Serve hot
Allow the dip to cool for a couple of minutes before serving. It pairs wonderfully with pita chips, sliced baguette, or fresh vegetable crudités. For a complete Italian‑inspired spread, serve alongside a crisp Greek salad pizza.
Serving Suggestions for Spinach Artichoke Dip Recipe
This spinach artichoke dip recipe shines when presented with a variety of dippers. Arrange an assortment of tortilla chips, pretzel sticks, and crisp vegetable sticks on a platter for contrast in texture.
It also makes a fantastic topping for a comforting fettuccine alfredo dinner or a side of penne alla vodka pasta. Pair with our stuffed pork ribs for a hearty meal.
Storage of Spinach Artichoke Dip Recipe
Leftover dip can be stored in an airtight container in the refrigerator for up to four days. Reheat gently in the oven at 350°F (175°C) for 10‑15 minutes, or microwave in short bursts, stirring between intervals to restore its creamy consistency.
For food safety best practices, refer to the food safety guidelines.
Variations of Spinach Artichoke Dip Recipe
Feel free to customize this spinach artichoke dip recipe to suit dietary preferences or flavor desires. Swap traditional mozzarella for dairy‑free cheese or use a plant‑based cream cheese for a vegan version.
Vegan Variation of Spinach Artichoke Dip Recipe
To create a vegan spinach artichoke dip recipe, replace the dairy components with coconut yogurt or cashew cream, and use vegan mozzarella and Parmesan alternatives. The flavor remains rich, and the texture stays satisfying.
Low‑Carb Variation of Spinach Artichoke Dip Recipe
For a low‑carb spinach artichoke dip recipe, simply omit the breadcrumbs or use almond flour as a topping. Serve with celery sticks, cucumber slices, or low‑carb crackers for a guilt‑free snack.
Nutritional Benefits of Spinach Artichoke Dip Recipe
This spinach artichoke dip recipe packs a nutritional punch thanks to its star ingredients. Spinach provides iron, calcium, and vitamins A and K, while artichokes contribute fiber and antioxidants. According to the USDA’s food data, a medium artichoke contains about 6 grams of fiber. Greek yogurt adds protein and probiotics for gut health, and the modest amount of cheese supplies calcium and vitamin B12. Although the dip contains some saturated fat from the cheese, the overall calorie count remains lower than traditional mayo‑based versions, making it a smart choice for weight‑conscious eaters.
With its vibrant color, delightful flavor, and health‑forward ingredients, the spinach artichoke dip recipe has earned its place as a staple at gatherings. Try it at your next party and watch it disappear, leaving guests asking for the secret behind this crowd‑pleaser.
Common Questions About Spinach Artichoke Dip Recipe
Here are some frequently asked questions that will help you master the spinach artichoke dip recipe with confidence.
How do I make spinach artichoke dip recipe?
Can I use frozen spinach in spinach artichoke dip recipe?
How long does spinach artichoke dip recipe last in the fridge?
Why is my spinach artichoke dip recipe watery?
What can I serve with spinach artichoke dip recipe?
Can I freeze spinach artichoke dip recipe?
What are the best substitutions for Greek yogurt in spinach artichoke dip recipe?
Tips and FAQ
See the Tips Section and FAQ Section below for additional guidance.
- Spinach Artichoke Dip Recipe Tip: Use Fresh, Thawed Spinach for Optimal Texture: Fresh spinach retains bright color and a smoother mouthfeel. If using frozen, thaw completely and squeeze out excess water before mixing.
- Drain Spinach Thoroughly to Avoid Watery Dip: Even a small amount of moisture can dilute the dip. Pat the spinach with paper towels until no liquid remains.
- Combine Yogurt and Cream Cheese for Extra Creaminess: Mixing Greek yogurt with a small amount of low‑fat cream cheese creates a richer, silkier base that holds up better during baking.
- Season in Layers for Balanced Flavor: Add a pinch of salt and pepper early, then taste before baking to adjust. A final sprinkle of flaky sea salt on top enhances the final presentation.
- Bake on the Middle Rack for Even Browning: Positioning the dish central in the oven ensures uniform heat distribution, preventing the top from burning while the center stays undercooked.
- Let the Dip Rest Before Serving: Allowing the dip to sit for 5‑10 minutes after baking lets the flavors meld and the texture firm up, making it easier to scoop.
- Add a Dash of Lemon Juice for Brightness: A squeeze of fresh lemon juice lifts the flavors and adds a subtle tang that balances the richness of the cheese.
- Swap Artichoke Hearts for Sun‑Dried Tomatoes for a Twist: This substitution introduces a sweet‑tart note and changes the texture slightly, giving the dip a unique flavor profile.
- Use Gluten‑Free Breadcrumbs for a Crunchy Topping: If you desire a crunchy crust, sprinkle gluten‑free breadcrumbs mixed with melted butter before baking.
- Store Leftovers in Airtight Containers to Maintain Freshness: Transfer any remaining dip to a sealed container and refrigerate promptly; it stays fresh for up to four days.
- Label Your Batch with the Date: Writing the preparation date on the container helps you track freshness and ensures you serve the dip within its optimal window.
