Description

This Spinach Artichoke Dip with Greek Yogurt is a delightful and healthy twist on a classic favorite. Packed with flavor from artichokes, spinach, and creamy Greek yogurt, it’s perfect for gatherings or as a comforting snack.

Ingredients

Scale

10 ounces frozen chopped spinach
1/4 cup minced shallot
2 green onions
14 ounce can quartered artichokes
1 1/2 cups greek yogurt
1/2 cup mayonnaise
3/4 cup shredded parmesan cheese, plus more for topping
1/4 teaspoon dried dill
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
paprika, for sprinkling
for serving: pita chips or bread

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Instructions

Preheat the oven to 350 degrees Fahrenheit.
Thaw the spinach, then use a strainer to squeeze out as much moisture as possible.
Mince the shallot, thinly slice the green onions, and roughly chop the artichokes.
In a medium bowl, combine the spinach, shallot, green onions, artichokes, Greek yogurt, mayonnaise, Parmesan cheese, dried dill, garlic powder, salt, and pepper. Adjust salt to taste.
Spread the mixture evenly in a small baking dish. Sprinkle with additional Parmesan and paprika if desired. Bake for 20 minutes until warmed through and cheese is melted.
Serve warm with pita chips. For make-ahead options, refrigerate in a sealed container for up to 3 days and reheat before serving.

Notes

For an extra cheesy topping, add more Parmesan cheese before baking.
This dip can be made a few days in advance, making it perfect for parties.
Leftovers can be refrigerated and enjoyed within 3 days.

Nutrition

Serving Size: 1/2 cup
Calories: 210
Sugar: 2g
Sodium: 440mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 7g
Cholesterol: 15mg