Go Back

Baked Spinach Artichoke Dip

Creamy, garlicky baked dip with spinach and artichokes using Greek yogurt for a healthy twist. Perfect easy healthy appetizer.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 people
Course: Appetizer, Dip
Cuisine: American, Mediterranean
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Dip Base
  • 10 oz fresh baby spinach
  • 14 oz canned artichoke hearts drained and chopped
  • 1 cup plain Greek yogurt non-fat or low-fat
  • 4 oz light cream cheese softened
  • 1/2 cup shredded low-moisture mozzarella divided
  • 1/4 cup grated Parmesan
  • 2 cloves garlic minced
  • 1/4 cup finely diced onion
  • 1 tsp lemon zest
  • 1 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • salt and pepper to taste
  • olive oil spray optional for sautéing
For Serving
  • carrot sticks, cucumber slices, bell pepper strips, whole-grain crackers assorted veggies and dippers

Equipment

  • Skillet For sautéing veggies
  • Mixing bowl Large for combining ingredients
  • 8x8 baking dish Greased
  • Oven Preheated to 375°F

Method
 

Sauté Vegetables
  1. Heat a skillet over medium heat with olive oil spray. Add spinach and cook until wilted, about 3 minutes. Add chopped artichokes, garlic, onion, oregano, salt, and pepper. Cook 2 more minutes. Remove from heat and cool slightly.
Mix Dip
  1. Preheat oven to 375°F. In a large bowl, combine Greek yogurt, softened cream cheese, ¼ cup mozzarella, Parmesan, lemon zest, and juice. Fold in sautéed veggies. Taste and adjust seasoning.
Bake
  1. Transfer to greased 8x8 baking dish. Top with remaining ¼ cup mozzarella. Bake 20-25 minutes until bubbly. Broil 1-2 minutes for golden top. Let rest 5 minutes.
Serve
  1. Serve warm with veggie sticks and crackers. Enjoy your healthy appetizers!

Notes

Per serving. Nutrition approximate. Double for larger parties. Store refrigerated up to 4 days.