This Greek Yogurt Spinach Artichoke Dip delivers all the cheesy, savory goodness you love from the classic dip but with a lighter and healthier twist.
This Greek Yogurt Spinach Artichoke Dip is a lighter, fresher take on the classic appetizer you know and love. Creamy Greek yogurt replaces much of the heavier ingredients, creating a rich, tangy base that still feels indulgent without being overly heavy. Tender spinach and artichokes are blended with melty cheese and savory seasonings for that familiar, comforting flavor, while the yogurt adds a subtle brightness that balances every bite.
For more spinach recipes you have to check out my Spinach Artichoke Pizza, Spinach Quiche, and Strawberry Avocado Spinach Salad.
Table of Contents
Why We Love This Healthy Appetizer
- This healthy spinach artichoke dip is a great way to sneak in some greens in a delicious way!
- It’s quick and easy to make, ready in just 15 minutes.
- Perfect for large gatherings or holidays to share with loved ones.
Recipe Ingredients
Spinach – Thaw one 10-ounce package of frozen spinach and squeeze out all the liquid. If you’re using fresh spinach, just steam it first and then squeeze it out.
Cream Cheese – Use one block, and make sure it’s room temperature so it mixes in smoothly.
Jalapeño – Mince one jalapeño or use less if you want a milder dip.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Cheese Blend – Substitute Parmesan with shredded mozzarella cheese, cheddar, or Monterey Jack for a fresh take on the dip.
Spice It Up – Turn up the heat with fresh jalapeños, spicy red pepper flakes, or a drizzle of hot sauce.
How to Make Greek Yogurt Spinach Artichoke Dip
Step 1: Place a Dutch oven or a medium-sized pot over medium-low heat. Add the butter and let it melt, then add the jalapeño. Sauté for a minute or two, then add the minced garlic and cook until it becomes translucent and fragrant. Add the cream cheese, Greek yogurt, and Parmesan cheese, and turn the heat up to medium. Whisk continuously until the mixture becomes smooth and begins to bubble, about 4 minutes.
Step 2: Add the seasonings, along with the chopped artichoke hearts and thawed/drained spinach. Cook for an additional 5 minutes, whisking or stirring to prevent burning. Remove from heat and enjoy!
Expert Tip
Drain Spinach and Artichokes Well – Excess liquid or moisture can make the dip too watery. Be sure to thoroughly drain both the spinach and artichokes. You can even press them with a paper towel to remove any extra moisture.
FAQs
This dip pairs well with tortilla chips, crackers, pita chips, fresh veggies (like carrots, celery, cucumber, and bell peppers), or sliced baguettes.
For a dairy-free version, use dairy-free cream cheese, yogurt, and cheese alternatives. Be sure to adjust seasonings as needed to suit the substitutes.
Storage Information
STORE Skinny Spinach Artichoke Dip leftovers in an airtight container in the refrigerator for up to 3 days.
REHEAT in a microwave-safe dish in 30-second intervals, stirring between each, or warm in a preheated oven at 180°C (350°F) for 10–15 minutes. Freezing is not recommended due to potential texture changes from the dairy ingredients.
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Greek Yogurt Spinach Artichoke Dip Recipe
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Ingredients
- 2 Tbsp butter
- 1 jalapeño - minced
- 4 cloves garlic - minced
- 8 oz (1 block) ⅓ less fat cream cheese - room temperature
- 16 oz plain Greek yogurt (non-fat, 1% or 2%)
- 1 cup shredded parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp cayenne pepper
- 12-14 oz marinated artichoke hearts - drained and chopped
- 10 oz frozen spinach - thawed and drained
Instructions
- Place a Dutch oven or a medium-sized pot over medium-low heat. Add the butter and let it melt, then add the jalapeño. Sauté for a minute or two, then add the minced garlic and cook until it becomes translucent and fragrant. Add the cream cheese, Greek yogurt, and Parmesan cheese, and turn the heat up to medium. Whisk continuously until the mixture becomes smooth and begins to bubble, about 4 minutes.
- Add the seasonings, along with the chopped artichoke hearts and thawed/drained spinach. Cook for an additional 5 minutes, whisking or stirring to prevent burning. Remove from heat and enjoy!
My new favorite dip! Thank you for the recipe!