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    The Heirloom Pantry » Recipe Index » Appetizers

    Creamy Spinach Artichoke Dip

    Published: Jan 31, 2019 · Modified: Jul 9, 2022 by Kathleen Higashiyama · The following content may contain affiliate links. When you click and shop the links, we receive a commission.

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    Creamy Spinach Artichoke Dip is the perfect dip for a party or just relaxing at home. It features light and tasty greek yogurt and cream cheese, artichokes, spinach, Parmigiano reggiano, and gruyere.

    Creamy Spinach and Artichoke Dip in serving bowl with spoon and bread.

    What's rich, creamy, & perfect for dipping? Creamy Spinach Artichoke Dip! This dip is so warm and yummy -- it's impossible to have only one bite. Since it is hard to have just one bite, I try to take a lighter approach to this classic dip. Instead of mayonnaise and sour cream, I use greek yogurt and light cream cheese. Even with these substitutes, the dip still turns out velvety and full-flavored.

    This artichoke and spinach dip is a perfect last-minute starter. You can pair the dip with crackers, pita or tortilla chips, or even crusty French bread. It's a a versatile dip that's great for a casual night in or an elevated dinner party. This flavorful treat is the perfect way to whet your appetite!

    Jump to:
    • Ingredients
    • Instructions
    • What to serve with Spinach and Artichoke Dip
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Top Tips
    • Related Recipes
    • Did You Like This Recipe?
    • Creamy Spinach Artichoke Dip
    • Food safety
    Creamy Spinach and Artichoke Dip in serving bowl with spoon and bread flatlay.

    Ingredients

    • Greek yogurt - A lighter and healthier substitute than mayo or sour cream.
    • Parmigiano reggiano - Adds the signature sharp and rich flavor to the dip.
    • Light cream cheese - Along with yogurt, adds creaminess to the recipe. Light cream cheese provides the same creaminess as normal cream cheese but is healthier.
    • Gruyere - Adds a creamy and nutty finish.
    • Fresh spinach - Adds a mild sweetness to the dip.
    • Garlic powder - adds a hint of spice and the classic aroma.
    • Artichoke hearts - Provides the signature artichoke flavor to the dip.
    • Freshly Cracked black pepper - Adds a spicy kick to the dip.

    Instructions

    1. Heat the oven - Preheat the oven to 350ºF.
    2. Mix ingredients - In a medium mixing bowl, mix Greek yogurt, a half cup of Parmigiano reggiano, and cream cheese. Stir in spinach, garlic powder, artichoke hearts, salt, and pepper until well mixed.
    3. Scoop into baking dish - Scoop the mixture into a baking dish. Sprinkle the top with the other half cup of Parmigiano reggiano and gruyere.
    4. Bake then serve - Place in the oven and bake for 20 minutes or until the cheese is melted and golden. Serve with crackers, pita chips, or sliced French bread.
    Dipping bread in Creamy Spinach and Artichoke Dip in serving bowl.

    What to serve with Spinach and Artichoke Dip

    This easy dip recipe make a great appetizer before serving:

    • Pesto Swiss And Turkey Skillet Sliders
    • BBQ Chicken Salad with Greek Yogurt Ranch
    • Furikake Salmon
    • Spicy Ahi Poke
    • Cast Iron Skillet Burger

    Substitutions

    • Frozen Spinach - You can also use frozen spinach instead of fresh, just wait for it to thaw then follow the same instructions.
    • Kewpie Mayo - Use kewpie mayo instead of light cream cheese to add umami flavor to the dip.
    • Garlic Clove - Grate 1 garlic clove instead of garlic powder for a stronger and more pungent garlic flavor.

    Variations

    • Spicy - Add red pepper flakes to imbue heat into the dip.
    • Extra Cheesy - Add shredded mozzarella to make the dip extra cheesy.
    • Basil - Fresh torn basil adds brightness.

    Equipment

    This easy artichokes and spinach dip requires common kitchen essentials. To make the dip, you need a mixing bowl, wooden spoon, cheese grater, measuring cup, baking dish, and Staub Enameled Ceramic Artichoke Cocotte or serving bowls.

    To explore more kitchen items to make your kitchen complete, head to our Kitchen Essentials Shop.

    Storage

    Refrigerate the spinach artichoke dip in an air-tight container or Staub Enameled Ceramic Artichoke Cocotte for up to 3 days. In order to reheat the drip, let it temper then place it in the oven at 300ºF for 10 minutes.

    Top Tips

    • Be sure to use softened cream cheese because it is pliable and easier to mix.
    • Drizzle olive oil on a baguette and toast it to make it crispy. Then dip it.

    Related Recipes

    If you loved this Spinach Artichoke dip, check out these other delicious appetizer recipes:

    • Animal Style Fries (In-N-Out Copycat)
    • Prosciutto-Wrapped Figs with Goat Cheese Appetizer
    • Broiled Salmon Collars (Sake Kama)
    • Blistered Cherry Tomatoes

    Did You Like This Recipe?

    Love this cast iron burger? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & consider leaving a comment below. Thanks in advance!

    Creamy Spinach and Artichoke Dip in serving bowl with spoon and bread flatlay.
    Print Recipe Pin Recipe
    5 from 2 votes

    Creamy Spinach Artichoke Dip

    Creamy Spinach Artichoke Dip is the perfect dip for a party or just relaxing at home. It features light and tasty greek yogurt and cream cheese, artichokes, spinach, Parmigiano reggiano, and gruyere.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Appetizer
    Cuisine: American
    Servings: 8
    Calories: 151kcal
    Author: Kathleen Higashiyama

    Ingredients 

    • ½ cup Greek yogurt
    • 1 cup Parmigiano reggiano or parmesan cheese, grated
    • 8 oz Light cream cheese, softened
    • 2 cups Fresh spinach, chopped
    • 1 teaspoon Garlic powder
    • 14 oz Canned and quartered artichoke hearts
    • 1 teaspoon Kosher or Sea Salt
    • 1 teaspoon Ground pepper
    • â…“ cup Gruyere, grated

    Instructions

    • Heat the oven - Preheat the oven to 350ºF.
    • Mix ingredients - In a medium mixing bowl, mix Greek yogurt, a half cup of Parmigiano reggiano, and cream cheese. Stir in spinach, garlic powder, artichoke hearts, salt, and pepper until well mixed.
      ½ cup Greek yogurt, 1 cup Parmigiano reggiano or parmesan cheese, grated, 8 oz Light cream cheese, softened, 2 cups Fresh spinach, chopped, 1 teaspoon Garlic powder, 14 oz Canned and quartered artichoke hearts, 1 teaspoon Kosher or Sea Salt, 1 teaspoon Ground pepper
    • Scoop into baking dish - Scoop the mixture into a baking dish. Sprinkle the top with the other half cup of Parmigiano reggiano and gruyere.
      1 cup Parmigiano reggiano or parmesan cheese, grated, â…“ cup Gruyere, grated
    • Bake then serve - Place in the oven and bake for 20 minutes or until the cheese is melted and golden. Serve with crackers, pita chips, or sliced French bread.

    Notes

    Storage
    Refrigerate the spinach artichoke dip in an air-tight container or Staub Enameled Ceramic Artichoke Cocotte for up to 3 days. In order to reheat the drip, let it temper then place it in the oven at 300ºF for 10 minutes.
    Top Tips
    • Be sure to use softened cream cheese because it is pliable and easier to mix.
    • Drizzle olive oil on a baguette and toast it to make it crispy. Then dip it.

    Nutrition

    Calories: 151kcal | Carbohydrates: 6g | Protein: 10g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 837mg | Potassium: 153mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1011IU | Vitamin C: 2mg | Calcium: 268mg | Iron: 1mg
    Keyword: Artichoke Dip, Artichokes Dip, Artichokes Spinach Dip, Creamy Spinach Artichoke Dip, Dip Artichoke, Spinach & Artichoke Dip, Spinach Articoke Dip
    Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!

    Food safety

    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

    More Appetizer Recipes

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    About the Author

    Kat Higashiyama and Alec Totto are recipe developers, food photographers, and the authors behind The Heirloom Pantry. Since 2017, they have shared recipes inspired by their Japanese and Italian heritage and California and Hawaii roots. They reside in San Jose with their two dogs, Peeps and Paisley. Read More…

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