Baked Spinach Artichoke Dip

This version swaps the usual mayonnaise for Greek yogurt, cutting calories while adding protein and a subtle tang. The result is still rich and indulgent — bubbly cheese on top, creamy filling loaded with spinach and artichoke underneath. It disappears fast at any gathering.

Ingredients

• 10 oz frozen spinach, thawed and squeezed dry
• 1 can (14 oz) artichoke hearts, drained and chopped
• 8 oz cream cheese, softened
• 1/2 cup plain Greek yogurt
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• Salt and pepper to taste
• Pita chips, tortilla chips, or sliced baguette for serving

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix softened cream cheese, Greek yogurt, Parmesan, and half the mozzarella until smooth.
3. Fold in squeezed spinach, chopped artichoke hearts, garlic, and red pepper flakes. Season with salt and pepper.
4. Transfer to a baking dish (8x8 or similar). Top with remaining mozzarella.
5. Bake for 25 minutes until bubbly and golden brown on top.
6. Let cool for 5 minutes. Serve warm with chips or bread for dipping.

Variations

• Stuffed bread bowl: Hollow out a round sourdough loaf and bake the dip inside it.
• Jalapeño version: Add diced pickled jalapeños and use pepper jack instead of mozzarella.
• Lighter version: Use Neufchâtel cheese instead of cream cheese and increase the Greek yogurt to 3/4 cup.

Nutrition

Per serving (dip only):