Dive into my Spinach Artichoke Dip recipe, which skips the mayo for a lighter, yet equally creamy Greek yogurt. Combine the earthy richness of spinach with the tender heartiness of artichokes, and blend with a mix of cheeses and seasonings. Serve it as a starter or a snack, either one is sure to be a crowd-pleaser. Try making my Buffalo Chicken Dip (with canned chicken) or my Creamy Cranberry Jalapeno Dip for more great appetizer ideas!
Need more delicious recipes to use up that large bag of spinach? Make my Chicken Spinach Quesadilla for a quick and delicious lunch, or my Creamy Spinach Turkey Meatballs and Tuscan Chicken Thighs for easy weeknight dinner ideas!
Ingredients
Find below the list of ingredients I used to make this Spinach Artichoke Dip without mayo.
- Cream Cheese
- Garlic Cloves
- Salt
- Oregano
- Greek Yogurt
- Grated Parmesan Cheese
- Grated Mozzarella Cheese
- Fresh Spinach
- Marinated Artichoke Hearts
See recipe card for quantities.
Instructions
Start by preheating the oven to 360F and have a 9"x9" baking dish or any other 2-quart baking dish ready to go.
Soften up the brick of cream cheese in a large microwave safe bowl, in 20 second intervals, until very soft.
Add the crushed garlic cloves, salt, and oregano to the cream cheese and mix until well combined.
Mix the Greek Yogurt into the cream cheese mixture, ½ cup at a time. Make sure that the mixture is smooth after each addition.
Add the grated mozzarella and parmesan cheese to the bowl and fold it in.
Chop up the artichoke hearts and the spinach in small pieces.
Add the chopped spinach and artichoke to the cream cheese mixture and stir until well combined.
Place the Spinach Artichoke dip in the lightly greased baking dish. Use a spatula to flatten out the mixture evenly.
Sprinkle grated mozzarella on top of the dip. Place into the preheated oven for 25 minutes. If wanting more color on top, you may place it under the broiler, watching it at all time.
Storage
Store any remaining Spinach Artichoke Dip without mayo in an airtight container. Place in the refrigerator for 2-3 days. The dip will naturally solidify when cold, warming it back up before serving is recommended.
Recipe
Spinach Artichoke Dip Without Mayo
Ingredients
- 8 ounce Cream Cheese softened
- 1 teaspoon Salt
- 1 tablespoon Dry Oregano
- 6 cloves Garlic crushed
- 1 cup Greek Yogurt
- ½ cup Grated Parmesan
- 1 cup Grated Mozzarella divided
- 500 ml Marinated Artichoke Hearts
- 150 grams Fresh Spinach
Instructions
- Preheat the oven to 360F and lightly grease a 9"x9" baking dish or any other 2-quart baking dish ready to go.
- Soften up the brick of cream cheese in a large microwave safe bowl, in 20 second intervals, until very soft.
- Add the crushed garlic cloves, salt, and oregano to the cream cheese and mix until well combined.
- Mix the Greek Yogurt into the cream cheese mixture, ½ cup at a time. Make sure that the mixture is smooth after each addition.
- Add the ½ of the grated mozzarella and all of the parmesan cheese to the bowl and fold it in.
- Chop up the spinach and artichoke into small pieces and add them to the cream cheese mixture and stir until well combined.
- Place the mixture into the prepared lightly greased baking dish. Use a spatula to flatten out the mixture evenly. Sprinkle the top with the other ½ of the grated mozzarella.
- Place into the preheated oven for 25 minutes. If wanting more color on top, you may place it under the broiler, watching it at all time. Remove from the oven and let rest for 5-10 minutes before serving.
