This high-protein, creamy dip is a lightened-up twist on the classic, made with Greek yogurt for a rich and tangy flavor. Perfect for game days, gatherings, or a cozy snack, it’s easy to whip up and packed with cheesy goodness!
The recipe:
Preheat oven to 400°F. Sauté the veggies, in a cast-iron skillet over medium heat, warm the olive oil. Add spinach, artichoke hearts, onion, garlic powder, and salt. Sauté for 6-8 minutes until softened.
Turn off the heat. Stir in Greek yogurt, mozzarella (¼ cup), Parmesan (¼ cup), and pinch of salt. Mix until well combined. Sprinkle the remaining mozzarella and Parmesan on top.
Transfer the skillet to the oven and bake for 15-20 minutes, until bubbly and golden brown.
Best enjoyed warm with baguette slices, pita chips, or fresh veggies. Serve & enjoy!
Creamy Greek Yogurt Spinach Artichoke Dip
Ingredients
- 2 cups packed spinach, finely chopped
- 1 cup artichoke hearts, diced
- ¼ cup onion, diced
- 1 tablespoon garlic powder (or minced garlic)
- 1 teaspoon salt
- 1 cup greek yogrt
- ½ cup shredded Mozzarella cheese, (¼ cup mixed in & ¼ cup to top)
- ½ cup shredded Parmesan cheese, (¼ cup mixed in & ¼ cup to top)
Instructions
- Preheat oven to 400°F.
- Sauté the veggies, in a cast-iron skillet over medium heat, warm the olive oil. Add spinach, artichoke hearts, onion, garlic powder, and salt. Sauté for 6-8 minutes until softened.
- Turn off the heat. Stir in Greek yogurt, mozzarella (¼ cup), Parmesan (¼ cup), and pinch of salt. Mix until well combined.
- Sprinkle the remaining mozzarella and Parmesan on top. Transfer the skillet to the oven and bake for 15-20 minutes, until bubbly and golden brown.
- Best enjoyed warm with baguette slices, pita chips, or fresh veggies. Serve & enjoy!
