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Baked spinach artichoke dip with Greek yogurt, topped with golden bubbly mozzarella and Parmesan cheese in a ceramic baking dish

Spinach Artichoke Dip Greek Yogurt Recipe: Baked, No Mayo

Hot, creamy and bubbly, this lighter spinach artichoke dip skips the mayo and sour cream in favor of Greek yogurt. One bowl, one baking dish, about 25 minutes in the oven.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Ingredients Method

Ingredients
  

  • 10 oz frozen chopped spinach thawed and squeezed very dry
  • 14 oz artichoke hearts canned in water, drained and chopped
  • 1 cup plain Greek yogurt 2% or whole-milk
  • 4 oz cream cheese softened
  • 3/4 cup shredded mozzarella part-skim, divided
  • 1/2 cup grated Parmesan cheese divided
  • 2 cloves garlic minced
  • 1/2 tsp onion powder
  • 1/4 tsp salt plus more to taste
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes optional

Method
 

  1. Heat the oven to 375°F. Thaw the spinach and squeeze it very dry in a clean kitchen towel; drain the artichoke hearts well and chop them.
  2. In a large bowl, stir the Greek yogurt, softened cream cheese, garlic, onion powder, salt, black pepper and red pepper flakes (if using) until smooth.
  3. Fold in the spinach, artichokes, 1/2 cup of the mozzarella and 1/4 cup of the Parmesan until evenly combined.
  4. Spread the dip into a 1-quart baking dish and sprinkle the remaining mozzarella and Parmesan over the top.
  5. Bake 20–25 minutes, until hot and bubbly around the edges. For a golden top, broil 1–2 minutes, watching closely.
  6. Rest 5 minutes, then serve warm with cucumber and carrot sticks, pita chips or toasted baguette slices.