Spinach Artichoke Dip with Greek Yogurt (Healthy Spin)
This hot spinach artichoke dip is irresistibly creamy and tangy, made with Greek yogurt for a lighter twist. Everyone gathers around the bowl asking for seconds and the recipe!
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Yield
- 8
Ingredients 13
- 10 ounces frozen chopped spinach
- ¼ cup minced shallot
- 2 green onions
- 14 ounce can ( 8.5 ounce dry weight) quartered artichokes
- 1 ½ cups Greek yogurt
- ½ cup mayonnaise
- ¾ cup shredded Parmesan cheese, plus more for topping
- ¼ teaspoon dried dill
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Paprika, for sprinkling
- For serving: pita chips or bread
Method 6
- 01
Preheat the oven to 350 degrees Fahrenheit.
- 02
Thaw the spinach. Then use a strainer to squeeze out as much moisture as possible.
- 03
Mince the shallot. Thinly slice the green onions . Roughly chop the artichokes.
- 04
In a medium bowl, mix together the spinach, shallot, green onions, and artichokes with the Greek yogurt, mayonnaise, Parmesan cheese, dried dill, garlic powder, salt and pepper. Taste and add a few pinches kosher salt if desired.
- 05
Spread the dip in an even layer in a small baking dish. Top with a sprinkle of shredded Parmesan (and if desired, a sprinkle of paprika). Bake for 20 minutes until warmed through and the cheese is melted.
- 06
Serve warm with pita chips. Make ahead info: Make this dip up to 3 days in advance and refrigerate in a sealed container or in a wrapped baking dish. Reheat until warmed through (about 20 to 25 minutes) in a 350F oven before serving. Or, leftovers last 3 days refrigerated.
Provenance
- recipe-clones/acouplecooks-data
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