This is the best spinach artichoke dip! As we roll into the holiday season, you may be on the hunt for easy appetizer recipes to make for your holiday gatherings.
Made with healthy, non fat Greek yogurt and flavorful Feta and Parmesan cheeses, this is a recipe you’ve got to try!
This spinach artichoke dip recipe is literally as easy as cooking up all the ingredients on your stovetop, spooning it into your dish, topping it with a little cheese, and sticking it into the oven. Easy-peasy!
Ingredients
It's important to note that this recipe calls for jarred artichokes. Using canned artichokes can give the dip a little bit of a metallic taste for some individuals. Sort of like how cilantro tastes like soap to certain people.
So I would recommend using jarred artichokes if you can! I have not tested this recipe with frozen artichokes, so I am unable to give any suggestion on that.
Another interesting twist with this recipe is the use of Greek yogurt. Spinach artichoke dip typically calls for mayonnaise, heavier amounts of cream cheese, or both. But subbing that out for Greek yogurt is a great way to lighten up this recipe.
If you've never used Greek yogurt as a substitute for mayonnaise or sour cream in your cooking, I highly encourage you to try it! You honestly cannot tell the difference and it reduces the fat in any recipe considerably!
Get Cooking
So let's get to making our best spinach artichoke dip! First you'll want to heat up a deep skillet on the stove. I ended up making mine in my Dutch oven, but you won't need nearly that much space.
Heat up some olive oil. Once it's shimmering, you're ready to add your garlic and onions, also known as 'aromatics' in the cooking world. If you're interested, Taste of Home has a great post all about aromatics and how to use them in your cooking.
Once your garlic and onion becomes fragrant, add your artichokes and spinach. Continue to cook until the spinach is wilted.
Now it's time to make this dip creamy. Add the Greek yogurt and cream cheese. Keep stirring your mix until everything has melted and is well incorporated.
Next, add your spices, lemon juice, parmesan and feta cheeses. Stir it all together until the cheese has melted.
Bake your spinach artichoke dip
Once your dip is well combined on the stove top, spoon it into a baking dish. Any small baking pan will work.
I used my Le Creuset au gratin dish, which has a 1 quart capacity. The dip fit inside this dish perfectly.
Now you're almost done! The last step before the oven is to top it with shredded mozzarella cheese.
Finally, you're ready to pop this little beauty into the oven! Bake it for 8-12 minutes until it's golden brown.
If you want it to look extra fancy, top it with some fresh parsley before serving.
Make Ahead Tip: Once you've transferred your dip to the baking dish, you can cover it with plastic wrap and stick in your fridge for up to 3 days. When you're ready to bake, top it with cheese and pop it in the oven!
The perfect chips for your spinach artichoke dip
Your best spinach artichoke dip will not be complete without the perfect chip! I recommend using either a hearty tortilla chip or delicious pita chips for this dip.
Have you ever made fresh, hot pita chips before? It is SO easy! Here's the lightening fast version of how to make your own hot pita chips. I promise you they are SO much better than anything you can buy in a bag.
- 1Cut up soft store-bought pitas into triangles. Just like if you were slicing up a pizza.
- 2Arrange your little pita triangles onto a baking sheet.
- 3Lightly spray with oil and a little dusting of salt.
- 4Bake at 400 degrees until golden brown. Serve immediately.
I hope you love this dip! If you're looking for more easy party appetizer recipes, check out some of these other ideas...
Roasted Spinach Artichoke Dip
Ingredients
- 1/2 tbsp olive oil
- 1/2 sweet onion diced
- 2 cloves garlic crushed
- 18 oz jarred artichokes chopped
- 6 oz spinach roughly chopped
- 1 cup plain nonfat Greek yogurt
- 6 oz cream cheese room temperature
- 1 tsp lemon juice
- 1 tsp paprika
- 1/2 tsp red pepper flakes optional
- 1/2 tsp salt
- 1 tsp pepper
- 1 cup parmesan cheese grated
- 1/3 cup feta cheese grated
- 1 cup mozzarella cheese shredded
Instructions
- Heat olive oil in a deep pan over medium heat. Once the oil is shimmering, add the garlic and onion, stirring occasionally. Cook until fragrant.
- Add artichokes and spinach.
- Once the spinach has wilted, add Greek yogurt and cream cheese. Stir until well combined.
- Add lemon juice and spices. Mix well.
- Slowly stir in the parmesan and feta cheeses. Continue cooking and stirring until the cheese is melted and well incorporated.
- Transfer the mix into a small baking pan or mini casserole dish and top with mozzarella cheese.1
- Bake at 450 degrees for 8-12 minutes, or until the top is bubbling and golden brown.
Notes
- To make ahead: Follow the recipe through step 5. You can keep the mixture covered in the fridge for up to 3 days. When ready, transfer to baking dish and top with cheese. Cover in aluminum foil and bake for 10-15 minutes, until warm throughout. Then remove from oven, discard aluminum foil, and return to oven. Continue to cook for another 8-12 minutes until the top is bubbling and golden brown.