Lighter Spinach Artichoke Dip

This recipe has a secret ingredient: Greek yogurt. I used it to cut down on fat and calories while maintaining the dip's requisite creamy consistency (no mayo or sour cream in site). An added bonus? Greek yogurt is packed with protein.
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  • Level: Easy
  • Total: 55 min
  • Prep: 10 min
  • Cook: 45 min
  • Yield: 8 servings
  • Nutrition Info
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Cooking spray

1 tablespoon olive oil

1 shallot, minced

4 cloves garlic, minced

1/4 teaspoon crushed red pepper flakes

Two 8-ounce packages frozen artichokes hearts, defrosted, chopped and squeezed dry

One 10-ounce package frozen chopped spinach, defrosted and squeezed dry

1 cup non-fat Greek yogurt

1 8-ounce package 1/3 less-fat cream cheese, softened and cut into chunks

1 teaspoon hot sauce

1/2 teaspoon Worcestershire sauce

1 1/2 cups shredded part-skim mozzarella

1/4 cup grated Parmesan

Kosher salt and freshly ground black pepper


  1. Preheat the oven to 375 degrees F. Spray a 2-quart casserole dish with cooking spray. 
  2. Heat the oil in a large non-stick skillet over medium-high heat. Add the shallot and garlic and cook, stirring, until soft, about 2 minutes. Add the red pepper flakes and cook, stirring, for 1 minute. Turn the heat off and stir in the artichokes, spinach, yogurt, cream cheese, 1 cup of the mozzarella and salt and pepper to taste; mix well together. Place the mixture in the prepared casserole dish and evenly top with the Parmesan and remaining 1/2 cup mozzarella. Bake until browned and bubbly, about 40 minutes.