Gentle Spinach Artichoke Dip Recipe
This oven-baked spinach artichoke dip recipe uses Greek yogurt for a lighter, creamy texture. It is made in a small dish for one or two people and keeps steps and cleanup simple.
This version keeps flavors familiar but softer and easier to digest. Greek yogurt replaces some heavy cheese to reduce richness without losing creaminess.
You will finish this in under 30 minutes. It is easy to portion, gentle on digestion, and pairs well with soft bread, steamed vegetables, or mild crackers.
Ingredients You’ll Need
- 3/4 cup plain Greek yogurt (low fat if you prefer)
- 2 ounces cream cheese, softened (about 1/4 cup)
- 1/3 cup grated Parmesan cheese
- 1/3 cup shredded mozzarella cheese, optional
- 3/4 cup frozen chopped spinach, thawed and squeezed dry or 1 cup cooked fresh spinach
- 1/2 cup canned artichoke hearts, drained and chopped
- 1 small garlic clove, minced or 1/4 teaspoon garlic powder
- 1 tablespoon lemon juice
- 1 teaspoon olive oil
- 1/8 teaspoon black pepper
- 1/8 teaspoon salt, or to taste – use low sodium if your doctor advised you
- Pinch of red pepper flakes, optional
You can serve this creamy dip with soft bread, steamed vegetables, or mild crackers if you like.
Step-by-Step Recipe
- Preheat the oven to 350 F and place a small ovenproof dish or 8 ounce ramekin on a baking sheet for easy handling.
- If using frozen spinach, squeeze it well in a clean towel to remove excess water. If using canned artichokes, chop them small to reduce chewing work.
- In a mixing bowl combine Greek yogurt, softened cream cheese, Parmesan, and half the mozzarella if using. Stir until smooth.
- Add the spinach, chopped artichokes, garlic, lemon juice, olive oil, salt, and pepper. Mix until even. Taste and adjust lemon or salt sparingly.
- Spoon the mixture into the prepared dish and smooth the top. Sprinkle the remaining mozzarella over the top if you want a cheesy crust.
- Bake 18 to 22 minutes until the center is hot and edges bubble. If you want a browned top, broil for 1 to 2 minutes while watching closely.
- Let the dip rest 3 to 5 minutes before serving so it firms a little and is easier to scoop.
Tips and Easy Variations
Easier chewing
- Chop artichoke hearts very small or pulse them in a food processor
- Add an extra tablespoon of Greek yogurt to make the dip softer and easier to spread
- Finely mash any fibrous pieces to reduce chewing effort
Digestion friendly
- Use low fat Greek yogurt and reduce the mozzarella to lighten the dish
- Rinse canned artichokes to lower sodium and choose low sodium options when possible
- Reduce added salt and rely on lemon and Parmesan for bright flavor
No oven and mild flavor ideas
- Warm gently in a small covered skillet on low or microwave in 30 second bursts
- Stir in a pinch of smoked paprika or 1 tablespoon finely chopped roasted red pepper for a mild twist
- Swap some cheese for a small amount of ricotta for a milder texture
Quick care tips
- Chop ingredients small to make the dip easier to eat
- Use low fat yogurt and low sodium canned artichokes for gentler digestion
- Reheat slowly and stir often to keep texture even
Storage and Leftovers
Fridge
Cool leftovers to room temperature then store in an airtight container in the refrigerator for up to 3 days.
Freezer
Freezing is possible but may change texture. If you freeze, use within one month and thaw slowly in the refrigerator before reheating.
Reheating
Reheat gently in the microwave in 20 to 30 second bursts, stirring between intervals, or warm in an ovenproof dish at 325 F until heated.
Conclusion
Try this spinach artichoke dip recipe for a simple, small portion crowd-pleaser that is gentle to eat and easy to make. It delivers familiar comfort with lighter ingredients and minimal cleanup.
Serve warm with soft bread, steamed vegetables, or mild crackers for a cozy, easy snack for one or two people.
FAQ
Can I use fresh spinach instead of frozen?▶
Yes. Sauté fresh spinach briefly until wilted, cool and squeeze out excess water. Measure about 1 cup cooked to match the recipe.
Can I make this without cream cheese?▶
You can use an extra 1/4 cup Greek yogurt, but the texture will be thinner and less rich. A small amount of ricotta is another mild option.
