Healthy Greek Yogurt Spinach Artichoke Dip

This Greek Yogurt Spinach Artichoke Dip gives you all the rich, creamy flavor of the classic but lightened up, Mediterranean-inspired, and easy enough for any party, snack board, or weeknight craving. 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

1 can 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.

1 Cup 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.

1 Cup Greek yogurt: Adds tang and creaminess. Use low-fat Greek yogurt or Skyr for even more protein.

1 Cup 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.

¾ Cup 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.

1 clove Garlic: Fresh garlic gives the best flavor. Substitute with garlic powder for convenience or roasted garlic for a sweeter, milder taste.

½ tsp salt, pepper, ¼ tsp 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.

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.