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a bubbling creamy spinach and artichoke dip with a golden top, shown in a wide horizontal shot in a small round baking dish surrounded by colorful veggie dippers and crackers, on a party table, warm natural light, shallow depth of field, landscape orientation

Spinach and Artichoke Dip

Greek yogurt adds a creaminess and warmth to this dip which lightens the original recipe for a spinach and artichoke dip.
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Prep Time 12 minutes
Cook Time 20 minutes
Total Time 32 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 10 oz frozen spinach thawed and squeezed dry
  • 1 cup artichoke hearts chopped
  • 1 cup Greek yogurt
  • 0.5 cup light cream cheese
  • 0.5 cup grated Parmesan
  • 2 cloves garlic minced
  • 0.25 tsp salt

Method
 

  1. Preheat the oven to 375 degrees F.
  2. Stir together the spinach, artichokes, Greek yogurt, cream cheese, half the Parmesan, garlic, and salt.
  3. Spread the mixture into a small baking dish and top with the remaining Parmesan.
  4. Bake 18 to 20 minutes, until hot and bubbling at the edges.
  5. Serve warm with veggies or whole grain crackers.

Notes

Squeeze the spinach as dry as you can or the dip turns watery.