Dessert

Spinach Artichoke Dip with Greek Yogurt and Cheese Recipe

ByHugo Harnd October 23, 2025October 23, 2025

Introduction

This Spinach Artichoke Dip with Greek Yogurt and Cheese is a creamy, tangy twist on a classic favorite. It’s easy to make, packed with flavor, and perfect for sharing at any gathering or as a tasty snack.

A white ceramic bowl filled with creamy, baked spinach and artichoke dip, showing melted, slightly browned cheese on top with visible green spinach leaves and pale artichoke pieces evenly spread throughout; the bowl is placed on a white plate surrounded by slices of toasted bread with a golden-brown crust and soft interior, arranged neatly in a circle, with red and yellow bell pepper strips placed behind the bowl; one toasted bread slice is dipped halfway into the dip, resting upright, and the whole setup sits on a white marbled surface with a yellow cloth partially visible beneath the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup plain Greek yogurt
½ cup cream cheese, softened
½ cup shredded mozzarella
¼ cup grated Parmesan
1 cup frozen spinach, thawed and squeezed dry
½ cup canned artichoke hearts, chopped
1 garlic clove, minced
¼ teaspoon salt and cracked black pepper
Dippers: baguette slices, red and yellow bell pepper strips

Instructions

Step 1: Preheat your oven to 375℉ (190℃) to prepare for baking the dip.
Step 2: In a mixing bowl, combine the Greek yogurt, softened cream cheese, shredded mozzarella, grated Parmesan, thawed and squeezed spinach, chopped artichoke hearts, minced garlic, salt, and cracked black pepper. Stir until the mixture is smooth and well blended.
Step 3: Transfer the mixture to a small oven-safe dish, spreading it evenly.
Step 4: Bake in the preheated oven for 20 to 25 minutes, or until the dip is bubbly and golden on top.
Step 5: Remove from the oven and serve warm with your choice of baguette slices and bell pepper strips for dipping.

Tips & Variations

For extra richness, add a handful of shredded cheddar or Monterey Jack cheese.
Use fresh spinach if preferred; sauté lightly then cool and drain before adding.
Add a pinch of crushed red pepper flakes for a subtle spicy kick.
Try swapping out the artichokes for chopped roasted red peppers for a different flavor profile.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, stirring occasionally to keep the texture smooth.

How to Serve

A white bowl filled with creamy spinach and artichoke dip that is melted and browned on top, showing green spinach and soft yellow artichoke hearts mixed in a thick, cheesy white layer. Around the bowl on a white plate, there are toasted baguette slices arranged in a circle, golden brown with a crunchy texture. Behind the bowl, there are red and yellow bell pepper strips adding bright colors. The plate and food are placed on a white marbled surface with a folded yellow cloth nearby. One toasted baguette slice is dipped into the dip, leaning on the bowl’s edge. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the dip mixture a day in advance and keep it refrigerated. Bake it just before serving for best freshness and flavor.

Is it possible to make this dip dairy-free?

To make a dairy-free version, substitute the Greek yogurt and cheeses with plant-based alternatives, but note the flavor and texture will be different from the original.