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–+ servings
Picture of creamy spinach artichoke dip with cracker dipped showing rich texture.

Greek Yogurt Spinach Artichoke Dip (Lightened-Up & No-Mayo)

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 people
Author: Nico Pallotta

  • 1 can (240 g) artichoke hearts (14 ounces can — 8.5 ounces drained), drained and chopped
  • 1 cup (240 g) frozen spinach thawed, squeezed dry, and chopped — measured after thawing and sqeezing
  • 1 cup (240 g) Greek yogurt
  • 1 cup (240 g) ricotta cheese sub blended cottage cheese or a light cream cheese
  • ¾ cup (75 g) 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

  • 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.
    Step one thawed chopped spinach on a cutting board.
  • 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.
    Step two chopped artichokes yogurt ricotta and parmesan stirred into creamy mixture.
  • 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).
    Step three creamy spinach artichoke mixture spread evenly in baking dish.
  • 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.
    Step four baked spinach artichoke dip warm golden and ready to serve.
Substitutions
  • 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.
     
 
Tips
  • Squeeze spinach well to avoid a watery dip and get a thicker, creamier texture.
  • Rinse and dry artichokes to cut excess sodium/oil and keep flavors bright.
  • Chop artichokes small for even mixing and perfect flavor in every bite.
  • Use Greek yogurt or Skyr for tang, creaminess, and extra protein (strain regular yogurt if using).
  • Taste before baking so your seasoning is spot-on.
  • Use a small, shallow dish (about 8×8") for even heating and a nicely browned top.
  • Let it rest 5 minutes to help it set and scoop cleanly.
  • Serve warm for maximum melty, cozy deliciousness.
  • Store leftovers in an airtight container in the fridge for up to 3 days, or freeze them for up to 2 months.
 
 
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