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Spinach and Artichoke Dip Recipe

Prep Time 5 mins
Cook Time 10 mins


  • 1 14- oz. can of quartered artichoke hearts
  • 1 10- oz. package frozen chopped spinach thawed
  • 8- oz. package light cream cheese softened
  • 1 c plain Greek yogurt
  • 3 cloves garlic minced
  • ½ c grated parmesan
  • ½ c shredded low-fat mozzarella
  • Salt and pepper to taste


  • Drain & chop artichoke hearts.
  • Use cheesecloth to squeeze out excess moisture from thawed spinach.
  • Heat a large pot over medium-high heat and add cream cheese, yogurt, and cheeses.
  • Mix well, and cook until softened.
  • Add artichoke hearts, spinach, and garlic.
  • Mix well and add salt and pepper to taste. Continue to cook until bubbling hot (about 5 minutes).


Serve warm and enjoy!