Greek Yogurt Spinach Artichoke Dip Recipes

GREEK YOGURT SPINACH ARTICHOKE DIP

Greek Yogurt Spinach Artichoke Dip image

Greek Yogurt Spinach Artichoke Dip is a simple, healthy, lighter version of spinach artichoke dip.

Provided by Kenton & Jane

Time 20m

Number Of Ingredients 7

Ingredients

3 garlic cloves, peeled and diced (we love garlic, so feel free to sub for 1 or 2 cloves)
2 cups nonfat Greek yogurt
8 oz reduced fat cream cheese
1 ½ cups parmesan cheese
15 oz artichoke hearts, drained and lightly chopped
10 oz bag frozen spinach, thawed and drained*
½ teaspoon red pepper flakes, optional for a little spice

Steps:

In a pot over medium-heat, add garlic cloves and cook until fragrant.
Next, add in all remaining ingredients.
Cook until all the cheese has melted, stirring often.
Once everything is well incorporated and mixed together, let simmer for 2-3 minutes.
Remove, pour onto a plate, and serve!

Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat

COLD SPINACH ARTICHOKE DIP WITH GREEK YOGURT

Cold Spinach Artichoke Dip With Greek Yogurt image

This spinach artichoke dip is packed with flavor and protein, so go ahead and have another serving. No baking or cooking required. Have as a snack or bring along to your next holiday or potluck.

Provided by foodyschmoody

Categories Appetizer

Time 10m

Number Of Ingredients 8

Ingredients

1 cup High Protein Greek Yogurt (Oikos Pro or similar)
12 ounces marinated artichoke hearts (drained and chopped)
3 ounces cream cheese (softened)
1 teaspoon garlic powder
½ teaspoon onion salt
2 cups frozen chopped spinach (thawed)
¼ cup parmesan cheese
1 teaspoon dehydrated onion

Steps:

Add all ingredients to a large bowl and stir well until combined.
Refrigerate until ready to serve.

Nutrition Facts : Calories 165 kcal, Carbohydrate 6 g, Protein 8 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 18 mg, Sodium 522 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving

SPINACH AND ARTICHOKE GREEK YOGURT DIP

Spinach and Artichoke Greek Yogurt Dip image

A very healthy and delicious alternative to standard spinach dip. Serve as an appetizer or even as a main dish. The protein in the Greek yogurt makes it a very satisfying meal. Serve with pita bread, tortilla chips, toasted bread, crackers or anything else you can think of.

Provided by Tanya

Categories Spinach Dips

Time 15m

Yield 4

Number Of Ingredients 9

Ingredients

1 teaspoon olive oil
1 (9 ounce) bag fresh spinach
1 (14 ounce) can artichoke hearts, drained and finely chopped
1 (8 ounce) can sliced water chestnuts, drained and finely chopped
2 cups plain non-fat Greek-style yogurt
¼ cup grated Parmesan cheese
1 pinch ground black pepper, or to taste
1 pinch garlic powder, or to taste
1 pinch onion powder, or to taste

Steps:

Heat olive oil in a skillet over medium heat; cook and stir spinach until wilted, about 5 minutes.
Transfer spinach to a cutting board and finely chop. Mix spinach, artichoke hearts, and water chestnuts together in a bowl. Add yogurt, Parmesan cheese, black pepper, garlic powder, and onion powder to spinach mixture; stir.

Nutrition Facts : Calories 169.7 calories, Carbohydrate 20.9 g, Cholesterol 4.4 mg, Fat 2.9 g, Fiber 5.1 g, Protein 16.3 g, SaturatedFat 1.1 g, Sodium 537.6 mg, Sugar 6.4 g

BORANI-YEH ESFENAJ (SPINACH YOGURT DIP)

Borani-yeh Esfenaj (Spinach Yogurt Dip) image

There are many types of Iranian borani, or yogurt-based dishes, and spinach borani is a classic. What sets borani-yeh esfenaj apart from a simple mix of wilted spinach and yogurt is that the spinach is first cooked down with flavorful golden onions, garlic and turmeric. The preparation of the onion is the backbone of the dish and not to be overlooked. Rather than cooking the onion low and slow, as is done when caramelizing, it's cooked quickly over a higher heat to draw out its sweet and sharp flavors. Creamy Greek yogurt is mixed with thinner regular yogurt for a balanced consistency. Use more or less of either depending on your preference: You can serve the borani thicker as a dip with pita crackers or flat breads, or thinner as a light lunch or snack alongside rice.

Provided by Naz Deravian

Categories snack, dips and spreads, vegetables, appetizer, side dish

Time 2h35m

Yield 6 servings

Number Of Ingredients 9

Ingredients

3 tablespoons extra-virgin olive oil, plus more for serving
1 medium yellow onion, finely chopped
2 large garlic cloves, finely grated
Salt and black pepper
1/4 teaspoon ground turmeric
12 ounces fresh baby spinach, or thawed frozen spinach (no need to squeeze)
1 cup plain Greek yogurt
1 tablespoon regular plain yogurt (or water; see Tip), plus more as needed
1/2 teaspoon lemon zest and 1 tablespoon lemon juice, plus more juice to taste

Steps:

In a large (12-inch) pan, heat the oil over medium-high. Add the onion and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Reduce the heat to medium-low, add the garlic, sprinkle with a little salt, stir and cook until fragrant, about 2 minutes. Add the turmeric, stir and cook until fragrant, about 30 seconds.
Add about half the spinach and increase the heat to medium. Using tongs, quickly and continuously toss the spinach with the onion mixture until slightly wilted and reduced in volume. Add the rest of the spinach, ½ teaspoon salt and ¼ teaspoon black pepper. Toss and cook until the spinach is wilted and any liquid has evaporated, 3 to 5 minutes. Increase the heat slightly if the spinach releases too much water. Transfer the spinach mixture to a bowl and cool to room temperature.
To the cooled spinach, add the Greek yogurt, regular plain yogurt, lemon zest and lemon juice. Stir well to combine, and add salt to taste. If the mixture is too thick, thin out with more regular yogurt, 1 tablespoon at a time. Taste and add more salt and lemon juice as needed. Cover and refrigerate for at least 2 hours and up to 24 hours. Stir to combine, then drizzle with olive oil and serve.

ITALY - SPINACH ARTICHOKE W GREEK YOGURT DIP RECIPE

Italy - Spinach Artichoke w Greek Yogurt Dip Recipe image

Provided by Addylicious

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 large garlic clove, finely chopped
1 12-ounce 12-ounce bunch fresh spinach, finely chopped (or 1 10-ounce package frozen spinach, defrosted, drained and finely chopped)
Pinch crushed red pepper flakes (optional)
Kosher salt and black pepper
1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped
8 ounces cream cheese, cut into 1-inch pieces
4 ounces fresh mozzarella, torn or shredded
4 ounces sour cream or full-fat Greek yogurt
¼ cup pecorino Romano or Parmesan cheese, finely grated

Steps:

STEP 1 Heat olive oil in a medium pot over medium heat. Add garlic and cook, stirring until it's softened and fragrant, about 30 seconds. STEP 2 Add spinach to pot one handful at a time, letting each handful completely wilt before adding the next. Add crushed red pepper, if using, and season with salt and pepper. Continue to cook, stirring frequently, until most of the liquid from the spinach has evaporated (no need to drain), about 3 minutes. Add artichokes and season with salt and pepper. Cook for a few minutes, just to take the raw edge off the artichokes. STEP 3 Reduce heat to low and add cream cheese and mozzarella. Using a wooden spoon or spatula, stir until all the cheese has melted, about 3 minutes. Stir in sour cream and pecorino, and season with more salt and pepper. You can certainly eat this dip straight from the pot (or transferred to a serving bowl), but running it under the broiler for a crispy top is also an excellent option. To do so, transfer dip to a small ovenproof skillet (6 to 8 inches). Place in oven and broil until the top is golden and the dip is bubbling, 5 to 8 minutes. Let sit a minute or two before serving.

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