This cheesy Hot Spinach and Artichoke Dip is made with Greek yogurt and without mayo and is baked until hot and bubbly. Made with lots of fresh spinach, artichokes, cream cheese, Greek yogurt, cheese, garlic, and red pepper flakes for a little spice, this dip is perfect for any party!
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Key Ingredients & Substitutions
- Shallot: I love the mild flavor of shallots. If you prefer, you can use half a yellow onion instead.
- Spinach: You’ll be amazed at how much the spinach will shrink down! After it is cooked, give it a good squeeze with a paper towel to remove any excess moisture. I prefer using fresh spinach over frozen as I find it to be more flavorful, and it truly does not take long to cook.
- Cream Cheese: Your arms will thank you for bringing it to room temperature before trying to mix it in. Purchase a block of cream cheese, not the whipped cream cheese that you get in a container.
- Greek yogurt: I prefer using Greek yogurt instead of mayo or sour cream. If you prefer mayo, feel free to sway the yogurt for that! I don’t recommend using regular yogurt as it has a different taste and consistency.
- Artichoke hearts: drain and chop your canned artichoke hearts before using them. Opt for non-marinated artichokes so that you can control the seasoning.
- Spices: garlic powder, red pepper flakes, and mustard powder add tons of flavor to this dish! It has a slight kick to it, so feel free to leave out the red pepper flakes, if you prefer it to have no spice.
- Cheese: I mix in freshly grated parmesan cheese for a delicious salty, cheesy flavor throughout. I then top with shredded mozzarella cheese and bake it until it is bubbly. Opt for pre-shredded mozzarella as freshly shredded from a ball will throw too much moisture.
How to make spinach and artichoke dip
- Cook the shallots and spinach: In a large skillet cook the diced shallots in a little olive oil and a pinch of salt until soft and translucent. Be sure to stir them frequently to prevent them from burning. Next, add in the spinach and cook until wilted. Squeeze out excess liquid in the spinach mixture before giving it a rough chop.
2. Combine the ingredients: In a large bowl, mix together the spinach mixture with the chopped artichoke hearts, softened cream cheese, plain Greek yogurt, parmesan, garlic powder, red pepper flakes, mustard powder, and salt. Pour the dip into an oven-safe baking dish and top with mozzarella cheese.
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3. Bake: Bake the dip at 400 degrees until hot and the cheese is beginning to turn golden brown on top, about 25-30 minutes.
What to eat spinach artichoke dip with
Serve this Spinach Artichoke dip with freshly sliced baguette, crostini, tortilla chips, or sliced veggies, such as carrots and celery.
Prep ahead tips
This dip is a great, easy dip to prep ahead for a party. Make it up to 2 days in advance and keep it covered in the fridge. Bake it straight from the fridge before serving (note: you’ll need to add a few minutes onto the cook time since it will be very cold from the fridge).
The dip is still delicious as it cools down! If you’d prefer it to be cold, you can skip adding the mozzarella on top and skip baking it. It is delicious either way!
More dips you'll love
If you make this baked hot Spinach and Artichoke Dip, I'd love to know what you think in the comments below! I hope you love it!
📖 Recipe
Hot Spinach and Artichoke Dip
Ingredients
- 1 tablespoon olive oil
- 1 shallot diced
- Kosher salt
- 5 cups packed spinach leaves
- 1 14 oz. can artichoke hearts drained and chopped
- 8 oz. cream cheese softened
- ½ cup plain Greek yogurt
- ½ cup grated parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes optional
- ½ teaspoon mustard powder
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 400 °F
- Heat a large skillet on medium heat. Add the olive oil, shallot, and a pinch of salt. Cook, stirring frequently until the shallot is soft and translucent, about 2 minutes.
- Add the spinach to the pan (you may need to work in batches). Cook, stirring occasionally, until all the spinach has wilted, about 3 minutes. Remove the spinach mixture from the pan and gently press it between two paper towels to remove excess moisture. Roughly chop the spinach mixture.
- In a large mixing bowl, combine the spinach mixture with the artichoke hearts, cream cheese, yogurt, parmesan, garlic powder, red pepper flakes, mustard powder, and ¾ teaspoon Kosher salt. Taste, adjusting for seasoning as desired.
- Pour the dip into an oven-safe, small baking dish, such as 9x6, and spread it evenly. Top with the shredded mozzarella cheese.
- Bake for 25-30 minutes, or until hot and the cheese is bubbly and beginning to turn golden brown. Serve with sliced baguette, crostini, tortilla chips, or veggies.
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Debra LaTourette says
I love this recipe! I also like that it does not use Mayo!
Caitlin Charlton says
Thank you so much, Debra! I'm so glad you like it! 🙂