When it comes to finding the perfect crowd-pleasing appetizer, there are few dishes that hit the mark quite like spinach artichoke dip. This creamy, cheese-based dip is filled with tender artichokes and wilted spinach for a hearty and flavorful combination. And this is The Ultimate Creamy Spinach Artichoke Dip – a cheesy, delicious, better-for-you take on the classic recipe. My version swaps the mayo for creamy greek yogurt, giving this dip a protein-packed boost!
Friends, if there is one thing dip that you need on your table this Game Day, it’s a spinach artichoke dip. I mean truly, is there anything better? Spinach Artichoke dip is is loaded with tender artichokes, hearty spinach and creamy cheese for a delicious dip that anyone will enjoy. In fact, I’ve never met someone who didn’t like this dish! Growing up, this dip was often served cold, at parties, alongside slices of white baguette. But today, it’s time to kick it up a notch by baking it warm, in the oven. When the dip is served warm, the cheese gets perfectly melty, so you can get those wonderful cheese pulls with every bite. Once you try this version, you’ll never want to go back to the cold, store-bought dip ever again!
Plus, my version contains all of the flavors that you know and love, but in a lightened-up way. Traditionally, Spinach Artichoke dip is made with a base of mayonnaise, cream cheese, and sour cream. While this combination is absolutely delicious, the abundance of dairy can make it harder to digest, leaving you bloated and sluggish. Instead, this recipe keeps the cream cheese, while swapping out the mayo and sour cream for greek yogurt. Not only does greek yogurt add that perfectly creamy texture (you won’t miss the mayo at all!) but it also packs this recipe with protein, making it a delicious and nutritious way to lighten-up this classic recipe.
What You Need to Make the Best-Ever Spinach Artichoke Dip
- Olive Oil: Olive oil adds a rich flavor to this dip that truly can’t be replicated. And, best of all, olive oil is full of healthy fats, which makes it perfect for this recipe.
- Onion & Garlic: Fresh onion and garlic give this dip the best flavor. Don’t skip it!
- Artichoke Hearts: Of course, it couldn’t be a spinach artichoke dip without the artichokes! I recommend using canned artichokes that packed in water. Just be sure to drain them well.
- Lemon: Fresh lemon zest adds the perfect amount of tang to this dip and helps cut through the fattiness of the cheese!
- Fresh Spinach: For the best flavor, I highly recommend using fresh spinach. Not only is it packed with vitamins and minerals, but when it wilts down, it adds the best flavor. You can also use frozen spinach, if you prefer, just make sure that it’s thawed and patted dry.
- Seasonings: To give this dip the perfect flavor, you’ll need a seasoning blend of cumin, crushed red pepper flakes, and ground black pepper. Yum!
- Cream Cheese: Cream cheese makes this dip perfectly creamy. Don’t skip this!
- Greek Yogurt: The greek yogurt not only adds creaminess to this dip, but it also
- Parmesan and Mozzarella Cheese: The combination of parmesan and mozzarella cheese makes this dip perfectly cheesy and delicious.
How to Make This Creamy, Cheesy, Game-Day Dip
To make this dip, start by heating a skillet, on the stove, over medium-high heat and add in the oil. While the pan is heating, dice the onion. Then, add it to the hot pan and cook it for 2-3 minutes. Then, mash the garlic and add it to the pan with the onion, sautéing it for another 2-3 minutes.
Add in the artichoke hearts and lemon zest, cooking them for another 2 minutes, followed by the spinach and seasonings. Once the spinach has wilted, mix in the cream cheese and yogurt. Mix to coat everything well, then add in the grated parmesan cheese.
Remove the dip from the heat, then top with an even layer of mozzarella cheese. Then, turn the oven on to the broil setting and place the pan on the middle or lower rack of the oven.
Allow the dip to cook for 3-4 minutes, until the top gets golden and browned. Be sure to keep a close eye on it, so that the cheese doesn’t burn! Once it’s done, remove it from the oven and allow it to cool slightly. Then, serve and enjoy!
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Ingredients
- 2 Tablespoons Olive Oil
- 1 Medium Onion, finely diced
- 4 Cloves Garlic, mashed
- 1 14 Ounce Can Artichoke Hearts, in water, drained and roughly chopped
- 1 Lemon, zested
- 10 Ounces Fresh Spinach, chopped – or about 16 Ounces Frozen Spinach, thawed and patted dry
- ½ Teaspoon Crushed Red Pepper Flakes
- 1 Teaspoon Cumin
- 1 Teaspoon Ground Black Pepper
- 8 Ounces Cream Cheese
- ¾ Cup Plain Greek Yogurt
- ¾ Cup Parmesan Cheese, freshly grated
- 1 Cup Mozzarella Cheese, grated
Instructions
- To make this dip, start by heating a skillet, on the stove, over medium-high heat and add in the oil.
- While the pan is heating, dice the onion. Then, add it to the hot pan and cook it for 2-3 minutes.
- Then, mash the garlic and add it to the pan with the onion, sautéing it for another 2-3 minutes.
- Add in the artichoke hearts and lemon zest, cooking them for another 2 minutes, followed by the spinach and seasonings.
- Once the spinach has wilted, mix in the cream cheese and yogurt.
- Mix to coat everything well, then add in the grated parmesan cheese.
- Remove the dip from the heat, then top with an even layer of mozzarella cheese.
- Then, turn the oven on to the broil setting and place the pan on the middle or lower rack of the oven.
- Allow the dip to cook for 3-4 minutes, until the top gets golden and browned. Be sure to keep a close eye on it, so that the cheese doesn't burn!
- Once it's done, remove it from the oven and allow it to cool slightly. Then, serve and enjoy!
Rate & review
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