Greek Yogurt Spinach Artichoke Dip

Spinach Artichoke Dip! One of my all-time favorite appetizers has got to be a classic hot spinach artichoke dip. This recipe requires just 7 ingredients. Using creamy Greek yogurt, feta, mozzarella, and parmesan for all of that cheesy deliciousness.

I am *that* person who always want to order the baked spinach artichoke dip on the menu at a restaurant. Even though it is perceived to be a very generic appetizer, because pretty much every restaurant has one… 

Greek yogurt gives this spinach-artichoke dip the tangy kick you didn’t know you needed.


  • 1 14-oz. can quartered artichoke hearts, drained
  • 1 10-oz. package frozen spinach, thawed
  • 1 c. Greek yogurt
  • 1 c. shredded mozzarella cheese, plus more for topping dip
  • 1/3 c. shredded Parmesan cheese
  • 2 cloves garlic, minced
  • kosher salt


  • Preheat the oven to 350°F.
  • Chop artichoke hearts into bite-sized pieces. Mix all ingredients together and season with a pinch of salt; pour into a small casserole or oven-safe dish (about 1-quart). Sprinkle the top with extra mozzarella cheese.
  • Bake for 20-22 minutes, or until heated through and the cheese on top is melted. Serve warm with pita or tortilla chips.

Enjoy – See you in the Kitchen!

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