Everyone loves a good spinach-artichoke dip, and for good reason: It’s delicious. Try this lighter and healthier version, which opts for a yogurt base rather than the more commonly used mayonnaise. Simply mix and bake all of the ingredients together for a creamy, savory dip guests will gobble up. Or for an even thicker texture, make this a Greek Yogurt Spinach-Artichoke dip by swapping Greek yogurt for plain.
10min
Prep time
30min
Cook time
16
Servings
Baked Spinach-Artichoke Dip with Yogurt
Everyone loves a good spinach-artichoke dip, and for good reason: It’s delicious. Try this lighter and healthier version, which opts for a yogurt base rather than the more commonly used mayonnaise. Simply mix and bake all of the ingredients together for a creamy, savory dip guests will gobble up. Or for an even thicker texture, make this a Greek Yogurt Spinach-Artichoke dip by swapping Greek yogurt for plain.
Everyone loves a good spinach-artichoke dip, and for good reason: It’s delicious. Try this lighter and healthier version, which opts for a yogurt base rather than the more commonly used mayonnaise. Simply mix and bake all of the ingredients together for a creamy, savory dip guests will gobble up. Or for an even thicker texture, make this a Greek Yogurt Spinach-Artichoke dip by swapping Greek yogurt for plain.
Preheat the oven to 350°F. Butter a 1‑quart casserole dish or 9‑inch glass pie plate; set aside.
Combine the artichokes, spinach, yogurt, mozzarella, Parmesan, green onions, garlic, and bell pepper in a large bowl; mix thoroughly.
Transfer to the prepared dish. Bake for 30 to 35 minutes or until bubbling and lightly browned on top. Let stand for 5 minutes.
Serve with pita chips, tortilla chips, crackers, and/or toasted baguette slices for dipping.
Notes:
This recipe is lactose intolerance friendly because yogurt with live and active cultures helps digest the lactose and natural cheeses such as Parmesan and mozzarella contain minimal lactose.
