Spinach Artichoke Butter Beans (with Greek Yogurt)

These spinach artichoke butter beans give you a creamy, fiber-rich dinner in one skillet, with a garlicky Greek yogurt and Parmesan sauce you’ll want to savor to the last drop.

For more creamy bean dinners without heavy cream, try our French onion butter beans, Greek yogurt marry me butter beans, or piccata butter beans.

Close-up of butter beans, artichoke pieces, and wilted spinach in sauce.

Why you’ll love these Spinach Artichoke Butter Beans Skillet

All the creamy, garlicky goodness of spinach artichoke dip—turned into a healthy dinner. These spinach artichoke butter beans have tender beans, plenty of greens, and a Parmesan sauce you’ll want to scoop straight from the skillet (Louise did! 😳)

The surprise? Greek yogurt and a little flour do most of the creamy work. Butter beans bring fiber and plant protein, while spinach and artichokes pack vegetables into every spoonful. It’s rich and satisfying, made with everyday ingredients that give you more than just a good sauce. 🌿

Louise and I borrowed the method from our reader-favorite butter bean stroganoff, and this one earned its place right beside it. She ate half the skillet for lunch, still marveling that the sauce was mostly yogurt and Parmesan.

It all comes together in one skillet, with the yogurt stirred in off the heat. A little stirring, a generous piece of toast, and every last drop accounted for. 🥄

P.S. For more beans skillet recipes, try our kidney beans and rice skillet, Greek butter beans orzo, and broccoli quinoa skillet.

Ingredients

Full ingredients and substitutions are in the recipe box below.

Butter beans, artichoke hearts, spinach, Greek yogurt, Parmesan, and seasonings.

Extra virgin olive oil: Adds richness. Substitute regular olive oil.
Onion: Builds a savory base. Substitute shallots or leeks.
Garlic: Adds savory depth. For garlic intolerance, try garlic-infused olive oil if tolerated.
Artichoke hearts: Use canned hearts packed in water or brine, drained and roughly chopped. Substitute thawed frozen hearts or drained marinated artichokes for extra tang.
Butter beans: Their buttery texture suits this white bean skillet. Substitute cannellini or great northern beans.
Vegetable broth: Reduced-sodium gives you control over seasoning. Chicken broth also works.
All-purpose flour: Thickens the sauce and helps prevent the yogurt from splitting. Substitute a gluten-free all-purpose flour blend.
Dried oregano: Adds herbal flavor. Substitute thyme or Italian seasoning.
Red pepper flakes: Add gentle heat. Substitute a pinch of cayenne.
Spinach: We prefer regular spinach, roughly chopped. Baby spinach works too. Thaw and squeeze frozen spinach before adding.
Greek yogurt: We use 5% for creamy white beans. Substitute low-fat Greek yogurt or plain Skyr for more protein per calorie.
Parmesan: Adds savory richness. Freshly grated from a block, ideally with a Microplane, melts more smoothly for a creamier sauce. Bagged Parmesan works too, though it may not melt as fully. Substitute Grana Padano or slightly less Pecorino Romano.
Salt and black pepper: Season to taste after adding the cheese. White pepper also works.

Butter beans, spinach, and artichoke hearts in creamy sauce, blue-rimmed bowl.

How to Make Spinach Artichoke Butter Beans

Step 1. Cook the onion and garlic

Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for 4–5 minutes, until softened.

Stir in the garlic, oregano, and red pepper flakes. Cook for 30 seconds, stirring, until fragrant.

Step 1 Chopped onion cooking with garlic, oregano, and red pepper flakes.

Step 2. Add the artichokes and beans

Add the drained, roughly chopped artichoke hearts. Cook for 2–3 minutes to let excess moisture evaporate.

Stir in the drained and rinsed butter beans, then season with salt and black pepper.

Step 2 Chopped artichoke hearts and butter beans stirred together in a skillet.

Step 3. Thicken the sauce

In a bowl or measuring cup, whisk the vegetable broth and flour until smooth. Pour into the skillet and bring to a gentle simmer.

Cook for 4–5 minutes, stirring occasionally, until the sauce coats the beans. The flour also helps prevent the yogurt from splitting later.

Step 3 Butter beans and artichokes simmering in a thickening broth sauce.

Step 4. Stir in the spinach

Add the spinach a handful at a time, stirring until wilted, about 2 minutes. Baby spinach works too.

The sauce should stay loose and creamy. If it looks thick or pasty, stir in more broth—we added an extra ½ cup.

Step 4 Chopped spinach wilting into the beans and artichoke sauce.

Step 5. Finish with yogurt and Parmesan

Turn off the heat and let the bubbling stop. Stir in the Greek yogurt and finely grated Parmesan until smooth.

Taste and adjust the salt and pepper. Avoid boiling after adding the yogurt. Serve with toasted bread for scooping up the beans and sauce.

Step 5 Greek yogurt and grated Parmesan stirred into the creamy beans and served in a bowl.

Tips

Add the yogurt off the heat. Wait until the bubbling stops before stirring it in, and don’t bring the sauce back to a boil. This helps keep it smooth.
Keep extra broth handy. The sauce thickens as you cook and again when you add the yogurt and Parmesan. We added an extra ½ cup of broth to keep it creamy and spoonable.
Grate Parmesan fresh if you can. A Microplane makes fine shreds that melt smoothly into the sauce. Bagged Parmesan works too, though it may not melt as fully.
Whisk the flour into cool broth first. Stir until completely smooth before pouring it into the skillet. This prevents lumps and helps the flour thicken the sauce evenly.
Drain the artichokes well. Give them the full 2–3 minutes in the skillet to cook off excess moisture before adding the beans.
Stir the beans gently. Canned butter beans are already tender. Fold them through the sauce so they keep their shape.
Taste after adding the cheese. Parmesan and canned artichokes contribute salt, so make your final seasoning adjustment once everything is combined.

Frequently Asked Questions

Can I use a different type of bean?

Yes. Cannellini or great northern beans work well in this spinach artichoke skillet. Butter beans are our first choice for their large size and soft, buttery texture.

Can I use frozen spinach?

Yes. Thaw it first, then squeeze out the excess water before adding it. Stir it into the sauce until heated through.

Can I use marinated artichoke hearts?

Yes. Drain them well and roughly chop them. They add extra tang and seasoning, so taste before adding more salt or herbs.

How do I keep the yogurt from splitting?

Turn off the heat and let the bubbling stop before stirring in the yogurt. We use 5% Greek yogurt for a creamier finish. The flour helps stabilize the sauce, but avoid boiling once the yogurt is added.

What should I serve with these beans?

Toasted sourdough or crusty bread is ideal for scooping up the beans in yogurt sauce. You can also spoon them over rice, orzo, or a baked potato.

How to store spinach artichoke butter beans?

Refrigerate in an airtight container within 2 hours of cooking and eat within 3–4 days. Reheat gently, stirring in a splash of broth to loosen the sauce, until hot throughout, or 165°F.

Freezing is possible, but the yogurt sauce may separate or become grainy after thawing, so refrigeration is our first choice for texture. If you freeze leftovers, thaw overnight in the refrigerator before reheating.

More Butter Bean Recipes

If you try this spinach artichoke butter beans please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.