Go Back

Creamy Spinach Artichoke Dip

A velvety, herb‑infused dip that pairs perfectly with grilled lemon herb chicken and summer salads.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Appetizer
Calories: 350
Ingredients Method Notes

Ingredients
  

Main
  • 2 tbsp olive oil
  • 10 oz fresh spinach
  • 1 cup artichoke hearts, drained
  • 8 oz cream cheese, softened
  • 1/2 cup Greek yogurt
  • 1/4 cup Parmesan cheese, grated
  • 1/4 cup Mozzarella cheese, shredded
  • 2 cloves garlic, minced
  • 2 Tbsp lemon juice
  • 1/4 tsp red pepper flakes optional
  • to taste salt and pepper
  • to garnish fresh parsley, chopped

Method
 

Steps
  1. Preheat the oven to 350°F (175°C).
  2. Heat olive oil in a non‑stick skillet over medium heat.
  3. Add spinach and sauté until just wilted, about 2‑3 minutes.
  4. Transfer spinach to a paper towel and squeeze out excess moisture.
  5. In a bowl, combine softened cream cheese, Greek yogurt, Parmesan, mozzarella, garlic, lemon juice, and red pepper flakes.
  6. Fold in the wilted spinach and artichoke hearts, seasoning with salt and pepper.
  7. Spread the mixture into a greased 8‑inch baking dish.
  8. Bake for 15 minutes, then broil 2‑3 minutes until golden on top.
  9. Let cool slightly, garnish with parsley, and serve warm.

Notes

Store in the refrigerator up to 48 hours. Reheat gently in a low oven or microwaveకి. Serve with grilled lemon herb chicken, pita chips, or sliced veggies.