This Greek Yogurt Spinach Artichoke Dip gives you all the rich, creamy flavor of the classic—lightened up, Mediterranean-inspired, and easy enough for any party, snack board, or weeknight craving.
For more delicious dips, check out our spicy feta dip, Greek zucchini tzatziki, whipped ricotta, and yogurt eggplant dip.
A Better For You Dip That Still Tastes Indulgent
This Greek Yogurt Spinach Artichoke Dip is our way of turning a classic American party favorite into something lighter, nourishing, and Mediterranean diet friendly 🌿.
It still delivers that rich, creamy comfort you expect, but with wholesome ingredients that fit naturally into a balanced, nutritious eating pattern. Thanks to Greek yogurt gand ricotta, this becomes a high-protein dip recipe that feels indulgent without the heaviness.
Louise and I love serving it as a Mediterranean-meets-American appetizer recipe when friends drop by — it’s simple, flavorful, and always disappears fast 😋.
Whether you pair it with warm bread, crunchy crackers, or fresh veggies 🥕, this dip brings together creamy comfort and better-for-you ingredients in one irresistible bowl.
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Artichoke hearts: Canned artichokes keep this an easy party dip. Substitute jarred artichoke hearts (in water or lightly marinated) or use frozen artichokes — just boil or steam them for 5–7 minutes, drain well, and chop before mixing.
- Spinach: Frozen spinach works perfectly for this creamy spinach dip. Swap with finely chopped fresh spinach (sauté briefly to soften) or use thawed frozen kale for a heartier texture.
- Greek yogurt: Adds tang and creaminess. Use low-fat Greek yogurt or Skyr for even more protein.
- Ricotta cheese: Makes the dip rich without feeling heavy. Substitute cottage cheese (blended until smooth) or use a light cream cheese for a smooth, creamy texture that still keeps the dip on the lighter side.
- Parmesan cheese: Adds a sharp, savory flavor and helps create a golden top. Substitute with crumbled feta for a tangy Greek twist, or use pecorino romano for a saltier bite.
- Garlic: Fresh garlic gives the best flavor. Substitute with garlic powder for convenience or roasted garlic for a sweeter, milder taste.
- Salt, pepper, red pepper flakes: Adjust to taste. You can replace the red pepper flakes with Calabrian chili paste or smoked paprika for a different heat profile.
- Olive oil (for the dish): Helps keep this oven baked spinach artichoke dip from sticking. Substitute with avocado oil or cooking spray.
How to Make Lightened-Up Spinach Artichoke Dip
Step 1. Prepare the Spinach
Thaw the frozen spinach in the microwave, then squeeze out as much liquid as possible. Chop it finely and add it to a large mixing bowl. This keeps the dip creamy and prevents excess moisture.
Step 2. Mix the Base
Drain the artichoke hearts very well, then chop them into small pieces. Add them to the bowl along with the Greek yogurt, ricotta, most of the parmesan, garlic, salt, black pepper, and red pepper flakes. Stir until everything is creamy, thick, and well combined.
Step 3. Transfer and Top
Lightly oil an 8×8-inch baking dish (or something similar). Spread the mixture inside and smooth the top. Sprinkle the remaining parmesan evenly over the surface to create a golden, savory crust as it bakes.
Step 4. Bake Until Warm and Creamy
Bake at 350°F / 180 °C for about 20 minutes, or until hot, melty, and lightly golden around the edges. Serve warm with bread, crackers, or veggie sticks for an easy, delicious healthy game day dip.
Tips
- Squeeze the spinach really well: Too much moisture will make the dip watery. Dry spinach gives you a thicker, creamier result perfect for an easy party dip.
- Rinse canned or marinated artichokes: To reduce excess sodium and oil, rinse the artichokes under cold running water, then drain well and pat them dry before chopping. This keeps the dip lighter and lets the flavors shine.
- Chop the artichokes small: Smaller pieces mix more evenly into the creamy base and ensure you get artichoke flavor in every bite.
- Use Greek yogurt for tang and protein: Low-fat Greek yogurt or Skyr keep the dip rich but lighter. Avoid regular yogurt unless you strain it first.
- Taste before baking: Adjust salt, pepper, and red pepper flakes so the seasoning is right where you want it.
- Use a small, shallow baking dish: A dish around 8×8 inches helps the dip heat evenly and brown nicely on top.
- Let it rest for 5 minutes: This helps the dip set slightly and makes scooping easier.
- Serve it warm: This creamy spinach dip is at its best when melty, cozy, and fresh from the oven.
Frequently Asked Questions
Yes! Mix everything together, spread it into the dish, cover, and refrigerate for up to 24 hours. Bake just before serving for the best texture.
Absolutely. Sauté or steam it until wilted, squeeze out the liquid, then chop. You’ll need quite a bit since fresh spinach cooks down a lot.
Yes. Blend cottage cheese first so the dip stays smooth and creamy.
Warm it in the oven at 300°F for 10–15 minutes, or microwave in short intervals. Stir halfway through.
You can experiment with dairy-free yogurt and dairy-free parmesan-style shreds, but the texture will be softer.
Yes! It still works beautifully and keeps this an easy holiday appetizer with a light, creamy finish.
Bread, crackers, pita chips, or veggie sticks. Carrots and celery keep it a fresh, wholesome low calorie dip recipe.
More Greek Yogurt Recipes
- Healthy broccoli cauliflower salad
- Healthy coleslaw with Greek yogurt
- Greek yogurt broccoli salad
- Greek yogurt cabbage slaw
- Creamy healthy potato soup with Greek yogurt
- Greek yogurt chia pudding
- Greek yogurt pasta salad
- Healthy apple cinnamon overnight oats
If you tried this Greek yogurt spinach artichoke dip recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Greek Yogurt Spinach Artichoke Dip (Lightened-Up & No-Mayo)
Equipment
- One 8×8-inch baking dish (or similar size)
Ingredients
- 1 can artichoke hearts (14 ounces can — 8.5 ounces drained), drained and chopped
- 1 cup frozen spinach thawed, squeezed dry, and chopped — measured after thawing and sqeezing
- 1 cup Greek yogurt
- 1 cup ricotta cheese sub blended cottage cheese or a light cream cheese
- ¾ cup grated parmesan cheese sub crumbled feta
- 1 clove garlic grated
- ½ teaspoon salt or more to taste + black pepper
- ¼ teaspoon red pepper flakes optional
Instructions
- Prepare the Spinach: Preheat the oven to 350°F/180°C. Thaw the frozen spinach in the microwave, squeeze out as much liquid as possible, chop it, and add it to a mixing bowl. You'll need 1 cup frozen spinach measured after thawing and squeezing.
- Mix the Base: Add the 1 can artichoke hearts (drained and chopped), 1 cup Greek yogurt, 1 cup ricotta cheese, ½ cup of the ¾ cup grated parmesan cheese, 1 clove garlic (grated), ½ teaspoon salt, black pepper, and ¼ teaspoon red pepper flakes.
- Transfer and Top: Mix well until everything is evenly combined, then transfer the mixture to a lightly oiled 8×8-inch baking dish (or similar size).
- Bake Until Warm and Creamy: Sprinkle the remaining parmesan on top and bake for about 20 minutes, or until warm and lightly golden. Serve warm with crusty bread, crackers, or veggie sticks.
Notes
- Artichoke Hearts → Jarred artichokes (in water or lightly marinated) OR frozen artichokes (boil/steam 5–7 min, drain, chop).
- Frozen Spinach → Finely chopped fresh spinach (quick sauté) OR thawed frozen kale.
- Greek Yogurt → Low-fat Greek yogurt OR Skyr.
- Ricotta Cheese → Blended cottage cheese OR light cream cheese.
- Parmesan Cheese → Crumbled feta OR pecorino romano.
- Garlic → Garlic powder OR roasted garlic.
- Salt, Pepper, Red Pepper Flakes → Calabrian chili paste OR smoked paprika.
- Olive Oil → Avocado oil OR cooking spray.
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
Welcome to our blog, we are glad you are here.
Excellent recipe
I’m so happy you like it, thank you for commenting and rating the dip 🙂
Best, Louise