Spinach And Artichoke Greek Yogurt Dip Recipes

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THE BEST SPINACH ARTICHOKE DIP



The Best Spinach Artichoke Dip image

This is our best version of the classic party dip. It's savory and creamy with a slight tang from sour cream and Parmesan -- so hard to resist. We like to use frozen whole leaf spinach and chop it ourselves for more control over the finished texture of the dish.

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 6 to 10 servings

Number Of Ingredients 11

Nonstick cooking spray
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, grated
One 10-ounce box frozen leaf spinach, thawed, drained, squeezed dry and coarsely chopped (see Cook's Note)
One 14-ounce can artichoke hearts, drained well and coarsely chopped
1/2 cup shredded whole-milk mozzarella
3/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
Crackers, chips or toasted bread, for serving

Steps:

  • Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
  • Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
  • Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.

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

Categories     appetizer

Time 20m

Number Of Ingredients 7

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

ITALY - SPINACH ARTICHOKE W GREEK YOGURT DIP RECIPE



Italy - Spinach Artichoke w Greek Yogurt Dip Recipe image

Provided by Addylicious

Number Of Ingredients 10

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.

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

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

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