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Artichoke Spinach Yogurt Dip

This spinach and artichoke dip uses Greek yogurt. Serve it warm and cheesy.

PowerUp Recipes

Artichoke Spinach Yogurt Dip

  • 1 14-ounce can quartered artichoke hearts, drained
  • 1 10-ounce frozen spinach, thawed and drained (or about 1 cup cooked fresh spinach)
  • 1 cup Greek yogurt, plain
  • 1 cup mozzarella cheese
  • ½ cup Parmesan cheese
  • 2 cloves fresh garlic
Serves: 4 - 6

Wash your hands with soap and water, then gather all your kitchen gear and ingredients and put them on a clean counter.
  1. Preheat oven to 350°F.
  2. Chop artichoke hearts into bite-sized pieces.
  3. Mix all ingredients together and season with a pinch of salt (optional).
  4. Pour mixture into a small casserole (or 1 quart oven safe dish).
  5. Bake for 20 - 22 minutes, or until heated through and the cheese on top is melted.
  6. Serve with whole-grain crackers or tortilla chips.


NOTE: 1 pound of fresh spinach = 10 - 12 cups of torn leaves, which will cook down to about 1 cup. 1 package (10 ounces) of frozen spinach leaves = about 1 1/2 cups after cooking. Therefore, you can substitute 1 package (10 ounces) frozen spinach leaves for 1 1/2 pounds of fresh spinach.