Spinach Artichoke Yogurt Dip

Spinach artichoke yogurt dip combines Greek yogurt, cream cheese, spinach, artichokes, and Parmesan in an 8-inch baking dish. The recipe makes eight appetizer portions. Draining the vegetables thoroughly keeps the dip creamy rather than watery.

Ingredients

• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 can (14 ounces) artichoke hearts in water, drained, rinsed, and chopped
• 1 cup plain Greek yogurt
• 4 ounces reduced-fat cream cheese, softened
• 1/2 cup finely grated Parmesan
• 1/2 cup shredded part-skim mozzarella, divided
• 2 garlic cloves, minced
• 1 tablespoon lemon juice
• 1/2 teaspoon dried oregano
• 1/4 teaspoon fine salt
• 1/4 teaspoon black pepper
• Cooking spray

Equipment

• 8-inch square baking dish with at least 2-inch sides
• Mixing bowl, spatula, foil, and instant-read thermometer

Instructions

1. Heat the oven to 375°F. Coat the baking dish lightly with cooking spray.
2. Press the thawed spinach in a clean towel until no more liquid drips. Drain, rinse, and blot the artichokes before chopping.
3. Beat yogurt and softened cream cheese until smooth. Stir in spinach, artichokes, Parmesan, 1/4 cup mozzarella, garlic, lemon juice, oregano, salt, and pepper.
4. Spread evenly in the dish and top with remaining mozzarella. Cover loosely with foil.
5. Bake 20 minutes. Remove foil and bake 8 to 12 minutes more, until bubbling at the edges.
6. Verify the center reaches 165°F. Rest for 5 minutes and divide into eight portions.

Preparation Notes

Vegetable drainage controls texture. Wet spinach and artichokes release water during baking and can separate the yogurt mixture. Use artichokes packed in water, not oil-marinated hearts, unless developing a different formula.

Soft cream cheese blends without prolonged beating. Scrape the bowl before adding vegetables so no dense pieces remain. The hot dish retains heat, so place it on a dry trivet and warn diners.

Serving and Substitutions

Serve with measured vegetables, toasted bread, or crackers; these are not included in the eight-portion formula. Full-fat Greek yogurt or regular cream cheese can replace their lighter counterparts by weight, but nutrition changes. Fresh spinach may replace frozen only if cooked, cooled, squeezed dry, and measured at 6 ounces.

Storage

Refrigerate within two hours at 40°F or below and use within three to four days. Reheat the portion being served to 165°F. Do not repeatedly warm and cool the full dish. Freezing is not recommended because yogurt may separate.

Portioning and Make-Ahead Guidance

Divide the finished dip into eight equal sections in the baking dish before serving if consistent portions matter. A small heat-safe serving spoon makes it easier to keep the portions similar. Accompaniments such as bread, crackers, or vegetables are separate from the stated yield and should be chosen according to the meal.

The dip can be assembled, covered, and refrigerated for up to 24 hours before baking. Place a cold glass or ceramic dish into a cold oven only if its manufacturer permits; the stated method is written for the specified baking dish. When baking a chilled mixture, rely on the 165°F center temperature rather than assuming the original time will be sufficient. Never place a refrigerated dish directly under a broiler.