Lighter Spinach and Artichoke Dip

Healthy Spinach and Artichoke Dip Recipe With Greek Yogurt


1 package frozen Spinach, chopped, de-frosted

1 can Artichoke Hearts, drained, roughly chopped

1/2 Jalapeno, seeds removed, roughly chopped

Juice from 1/2 Lemon

1 cup Greek Yogurt

1/3 cup Neufchatel or other reduced-fat cream cheese, softened

1/2 cup Parmesan cheese, shredded

1/4 cup Mozzarella Cheese, shredded

1 teaspoon Kosher Salt

1 teaspoon ground Black Pepper


Preheat oven to 375 degrees Fahrenheit.

In a food processor, combine artichoke hearts, jalapeƱos, and lemon juice. Puree for 2 minutes. The mixture should be mostly smooth but with some texture remaining.

In a bowl, stir together the greek yogurt, Neufchatel cheese, and artichoke puree. When combined, stir in the spinach, parmesan, mozzarella, salt and pepper. Transfer to a baking dish.

Bake the dip for 20-25 minutes until dip is bubbly and starting to brown on top. Serve with crackers, pita chips, or chopped vegetables.

Healthy Spinach and Artichoke Dip Recipe With Greek Yogurt

Photographed by Alli Shepherd.