Homemade baked spinach and artichoke dip is a crowd-pleasing appetizer that works perfectly for game day, potlucks, casual dinners, or holiday gatherings. This lighter version keeps the rich, creamy texture you expect while using Greek yogurt to boost protein and reduce heavy fats. The dip bakes to a bubbly, golden finish and takes about 35 minutes from start to finish, so it’s ideal when you want something that feels special without a lot of fuss.
At Fit Foodie HQ we focus on recipes that are nourishing and approachable. Dips are among our favorite make-ahead crowd pleasers because they are easy to assemble, transport well, and pair with many dippers. This baked spinach artichoke dip uses simple pantry ingredients and yields a restaurant-style result: creamy, well-seasoned, and sprinkled with melted mozzarella for a crisp, cheesy top.
Featured Comment
“I forgot artichokes at the grocery store but had SO much spinach about to go bad so it turned into a cheesy spinach dip. Now, if I had the artichokes… I’d probably be crying over the dip. Cause it’s that good. Make the dip.” – Mhill
What You Need for Baked Spinach Artichoke Dip
This lightened-up take on a classic is built from wholesome, easy-to-find ingredients that create big flavor:
- Spinach + Artichokes: Fresh spinach and canned artichoke hearts form the base. Drain and roughly chop the artichokes before combining.
- Greek Yogurt + Cream Cheese: A mix of plain nonfat Greek yogurt and room-temperature cream cheese gives a creamy, tangy body and adds protein without relying on mayonnaise.
- Mozzarella Cheese: Stir some into the dip and reserve a portion to top and brown for that irresistible golden crust.
- Garlic, Garlic Powder + Lemon Juice: Fresh garlic and garlic powder build savory depth while lemon juice brightens the overall flavor.
Variations and Customizations
Make a double batch: When serving a crowd, double the ingredients and bake in a larger 9×9-inch dish so everyone gets a generous scoop.
Add heat: Stir in 1/2 to 1 teaspoon of cayenne pepper or a pinch of crushed red pepper for a spicy kick that complements the richness.
Change the cheese: Swap or blend the mozzarella with cheddar, Gruyère, or Parmesan to alter the flavor profile. A sharp cheese adds more savory depth, while a milder cheese keeps the dip light.
FAQ
Use any small baking dish that holds roughly 4–6 cups. The goal is to warm and bubble the mixture evenly, so exact dimensions aren’t critical.
This dip is best served warm—right out of the oven when the cheese is melty and the top is lightly browned. Warm dip has more aroma and a creamier texture.
Storage
Leftovers store well. Transfer cooled dip to an airtight container and refrigerate for up to five days. For best texture and flavor, reheat gently in the oven or microwave until warmed through; avoid repeatedly reheating more than twice.
How to Reheat
Two reliable reheating methods:
- Microwave: Place a portion in a microwave-safe bowl and heat in 30–60 second intervals, stirring between intervals until piping hot. Total time is usually 3–5 minutes depending on microwave power.
- Oven: Transfer to an oven-safe dish, cover loosely with foil, and bake at 350ºF (175ºC) for 15–20 minutes, stirring halfway through to heat evenly. Finish under the broiler for a minute or two if you want the top browned.
Limit reheating to preserve texture and food safety.
More of our favorite dip ideas
Dip Recipes
- Smoked salmon dip
- Cheesy bean dip
- Greek yogurt fruit dip
- Chili cheese dip
- Crockpot buffalo chicken dip
- Roasted red pepper hummus
Serving Suggestions
This spinach and artichoke dip pairs well with a variety of dippers. Try it with crackers, pita chips, tortilla chips, sliced baguette, pretzels, or fresh vegetables like cucumber rounds, bell pepper strips, carrot sticks, and cherry tomatoes. It’s also delicious spread on toast or dolloped over baked potatoes for a quick, savory treat.
Baked Spinach Artichoke Dip Recipe
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 5 oz fresh spinach
- 4 canned artichoke hearts, drained and roughly chopped
- 1 cup plain nonfat Greek yogurt
- 4 oz cream cheese, room temperature
- 1/8 teaspoon salt (adjust to taste)
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1/2 cup mozzarella cheese, divided
Instructions
- Preheat the oven to 375ºF (190ºC).
- In a medium bowl, combine the chopped artichoke hearts, Greek yogurt, cream cheese, salt, lemon juice, garlic powder, and 1/4 cup of the mozzarella. Stir until smooth and set aside.
- Heat the olive oil in a skillet over medium-high heat. Add the minced garlic and cook for about 30 seconds until fragrant. Add the fresh spinach and sauté 5–7 minutes, until the spinach is wilted and any excess moisture has mostly evaporated. Remove from heat and let cool briefly.
- Fold the cooked spinach into the cream cheese mixture, mixing until well combined.
- Transfer the mixture to a small casserole or baking dish. Bake for about 20 minutes, until the dip is heated through and beginning to bubble.
- Remove from the oven and sprinkle the remaining 1/4 cup of mozzarella over the top. Place under the broiler for 1–3 minutes, watching carefully, until the cheese is golden and bubbly.
- Let the dip cool for about 5 minutes before serving. Serve warm with your preferred dippers.
Tips & Notes
- Leftovers: Store in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or oven until warmed through.
- Microwave reheating: Heat in short intervals and stir between each interval to ensure even warming (about 3–5 minutes total, depending on your microwave).
- Oven reheating: Warm at 350ºF for 15–20 minutes, stirring once or twice during heating. If the surface needs fresh color, broil briefly at the end.
- Make ahead: Assemble the dip and refrigerate before baking; increase bake time slightly if baking from chilled.
Nutrition
Carbohydrates: 7 g,
Protein: 13 g,
Fat: 7 g,
Fiber: 1 g,
Sugar: 2 g
Nutrition information is an estimate and should be used as a guideline only.
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