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Spinach Artichokes Dip with Greek Yogurt

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 8 –10 ounces frozen spinach thawed and squeezed dry
  • 1 can 14 ounces artichoke hearts, drained and chopped
  • 1 cup plain Greek yogurt
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic minced
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 1/2 teaspoon salt
  • Pinch of cayenne pepper optional
  • 2 green onions sliced (optional)

Method
 

  1. Preheat oven to 375°F.
  2. Microwave the frozen spinach until thawed, then squeeze out all the excess water.
  3. In a bowl, mix together the Greek yogurt, mayonnaise, Dijon mustard, garlic, salt, and cayenne.
  4. Stir in the spinach, chopped artichokes, mozzarella, parmesan, and green onions.
  5. Transfer to a small baking dish or ramekin.
  6. Bake for 20 to 25 minutes, until hot and bubbly.

Notes

We tested this spinach artichoke dip recipe using both fresh spinach and frozen spinach, and found that frozen spinach works best for convenience and texture. The most important step is squeezing out excess water so the dip stays creamy instead of watery.
For best results, bake the dip until the cheese begins to lightly brown on top.