Spinach Artichoke Dip {with Greek Yogurt}

This healthy baked spinach artichoke dip is so easy to make and delicious too! Made with creamy greek yogurt, savory melted mozzarella, and a pop of salty parmesan, this dip will have you going back for more.

This Spinach artichoke dip is not only keto-friendly and gluten-free but also adds a healthy little dose of vegetables to your daily diet.

Perfect for the whole family to enjoy.

And my latest obsession? A delicious and healthier spinach and artichoke dip.

This recipe will satisfy your spinach artichoke dip craving every time, and without the extra pound of cream cheese to consume.

It’s also the perfect recipe for any holiday, family gathering, potluck, party…

You name it. It’s perfect for anything!

Greek Yogurt

While I did include some shredded cheeses in this recipe, I swapped out the cream cheese with plain Greek yogurt as an alternative for creaminess- and mostly because I actually didn’t have any cream cheese on hand!

Since the greek yogurt is thick, you still end up with a dip that’s just as thick and creamy as if you used cream cheese.

Now, the best part?

You get to sneak in vegetables for the kids!

Ingredients for Spinach Artichoke Dip

Just 6 simple ingredients are all you need to make this spinach artichoke dip!

1. Greek Yogurt

You could use 2% or full-fat Greek yogurt here.

2. Mozzarella Cheese

you can buy shredded mozzarella but I recommend buying a full block of it and shredding it fresh for this recipe.

When you buy already shredded cheeses they often contain anti-caking agents to keep the shreds from sticking together.

3. Parmesan Cheese

Just like the mozzarella, I recommend buying a block of cheese and grating it fresh.

4, Canned Artichoke

5. Baby Spinach

Either Frozen or fresh spinach will work for this recipe.

Baby spinach is a bit more tender than regular spinach, so it works nicely in this dip.

6. Salt & Pepper

This is totally up to your personal preference.

Keep in mind that the cheeses will add a bit of saltiness along with the canned artichokes.

How to Make Easy Spinach Artichoke Dip

This dip comes together in about 30-40 minutes total; 30 minutes of it is bake time.

First, if you are using fresh baby spinach, lightly sauté it before mixing it with the other ingredients.

If you are using frozen baby spinach just make sure to drain and squeeze out the excess water first.

Then, mix together the baby spinach, shredded mozzarella cheese, shredded parmesan, greek yogurt, artichokes, salt, and pepper in a large bowl.

Once everything is thoroughly combined, place the mixture into an oven-safe dish and put it into the oven for 30 minutes at 350 F. 

Little cast iron skillets make a great presentation for this!

Optional: broil the dip for 3 minutes at the end to create a nice golden brown crust on top.

Some Ways to Serve this Dip

This dip goes well with just about anything.

You could easily eat it with some fresh crisp veggies to keep it low carb and gluten-free or you could pair it with some chips or crackers too!

Pita chips are one of my favorites for dips since they are thicker and can hold up to the weight of the dip.

If you’re feeling fancy, you can toast some slices of baguette to serve alongside the dip for a major crowd-pleaser.

Another great way to serve this dip is to add it on top of grilled chicken.

Just place it on top of the chicken the same as you would any other kind of sauce; trust me on this one. It’s to die for.

What about Leftover Spinach Artichoke Dip

This artichoke dip can last up to 3-4 days in the fridge.

You can also freeze it too! Let it thaw on the counter or use the microwave to defrost before eating.

If using a cast-iron skillet, let the dip cool completely, then transfer to another container to put in the fridge.

To reheat, place the dip in a pan on top of the stove and stir consistently until the dip is warmed throughout.

What’s your favorite way to eat spinach artichoke dip? Leave a comment below!

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