Hot Spinach and Artichoke Dip with Greek Yogurt
This Hot Spinach and Artichoke Dip Recipe is creamy, cheesy, and packed with tangy flavor! A lightened-up version of everyone’s favorite appetizer, it’s easy to make and perfect for pairing with chips and veggie sticks.
Looking for more dips? Try our sheet pan dips and buffalo chicken dip, too!
We make this recipe every year for the Super Bowl along with other game day comfort foods like garlic bread pizza and mini corn dog muffins. The only problem is it doesn’t last long. There’s just something about the rich, cheesy flavor and warm, gooey consistency that keeps us coming back for more.
That said, this recipe is a slight twist on classic versions, made with less fat and more protein. Don’t worry, though. If we didn’t tell you you’d never taste a difference. It’s guaranteed to become a staple appetizer or snack for every occasion and celebration!
Recipe Ingredients
Below is an overview of the ingredients and instructions for this recipe. Be sure to scroll down to the recipe card below for the complete details and nutrition information!
- Cottage Cheese and Greek Yogurt – These form the base of the dip, replacing the cream cheese and sour cream found in most recipes.
- Spinach – You’ll need a 12-ounce bag of frozen spinach. Make sure to thaw it out, and drain any excess liquid before beginning.
- Artichoke Hearts – Find these in the canned vegetable aisle of your local grocery store. It’s a whole lot easier than using fresh artichokes!
- Cheese – Shredded mozzarella cheese makes this dip extra gooey and delicious. Gruyère or parmesan cheese would also taste great!
- Herbs and Spices – Garlic powder, salt, black pepper, and dried basil enhance the savory flavor.
Flavor Variations
- Include Protein – Feel free to mix shredded chicken, crumbled bacon, ground turkey, or ground beef to transform this appetizer into a complete meal.
- Add Some Heat – If you prefer things a little on the spicier side, try mixing in sliced jalapeños or red pepper flakes.
- Swap the Herbs – Add to or replace the basil with chives or parsley for an extra refreshing, herbaceous flavor.
How to Make Hot Spinach and Artichoke Dip
Before you begin, preheat your oven, and grease a baking dish with olive oil cooking spray.
- Mix all the ingredients in a large bowl, reserving some of the shredded cheese. Season with salt and pepper to taste.
2. Transfer the mixture to the prepared baking dish. Then, sprinkle the remaining cheese evenly on top.
3. Cover the pan with aluminum foil, and bake. Then, remove the foil, and continue to bake until the cheese is melted and the sides are bubbling. Enjoy!
Serving Suggestions
We love to serve this recipe with tortilla chips for dipping. However, it’s also great with options like:
- Crostini
- Crusty Baguette
- Carrot Sticks
- Celery Sticks
- Bell Pepper Strips
- Crackers
Make Ahead and Storage Options
Make Ahead: Combine all the ingredients in a baking dish. Then, cover it with foil, and store the dip in the fridge for 1-2 days. To serve, allow the mixture to come to room temperature for about 30 minutes, and bake as normal.
Store cooled leftovers covered with foil or in an airtight container in the fridge for up to 3 days.
Reheat in the oven just until the dip is warmed through and the cheese is melty.
Common Questions
If your dip is too thick for your liking, simply stir in a splash of milk or half and half.
Sure! To do so, steam it and blanch it in ice water. Then, squeeze out all the excess liquid, and chop it into super fine pieces.
Yes! Just combine all the ingredients in a slow cooker. Then, cover, and cook until the cheese melts and the dip heats through.
More Easy Dip Recipes
Hot Spinach and Artichoke Dip with Greek Yogurt Recipe
Equipment
Ingredients
Dip Ingredients
- 2 cups cottage cheese (we use fat free)
- 1 cup plain Greek yogurt
- 12 ounce bag frozen spinach, thawed and water squeezed out
- 1 (13.75) oz can quartered artichoke hearts, drained and chopped
- 1 cup shredded mozzarella cheese
- 1 1/2 teaspoons garlic powder
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Topping
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 400F.
- In a large bowl, mix all the dip ingredients together until combined (see notes about cottage cheese). Pour the mixture into the prepared 8 x 8 pan.2 cups cottage cheese, 1 cup plain Greek yogurt, 12 ounce bag frozen spinach, thawed and water squeezed out, 1 (13.75) oz can quartered artichoke hearts, drained and chopped, 1 cup shredded mozzarella cheese, 1 1/2 teaspoons garlic powder, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried basil
- Sprinkle the top of the casserole with ½ cup shredded cheese.1/2 cup shredded mozzarella cheese
- Cover the pan with aluminum foil and bake for 20 minutes then uncover and bake another 20 minutes or until the cheese is melted and the sides are bubbling.
- Serve with chips, carrot sticks or bell pepper dippers. Store cooled leftovers in the fridge for up to 3 days.
Video
Notes
Nutrition
Did you enjoy this Hot Spinach and Artichoke Dip Recipe? We’d love it if you left a rating and review to let us know, and don’t forget to tag us in your recreations on Instagram!
Love having a healthier alternative to the typical spinach dip. This high protein recipe is so yummy!