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.
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!
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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
- 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.
- Scoop into baking dish - Scoop the mixture into a baking dish. Sprinkle the top with the other half cup of Parmigiano reggiano and gruyere.
- 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.
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:
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Creamy Spinach Artichoke Dip
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
- 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
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
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