Spinach Artichoke Cheese Dip

A creamy, cheesy baked spinach and artichoke dip blended with garlic, Greek yogurt, and melted mozzarella and Parmesan, then baked until hot and bubbly for a rich, savory appetizer perfect for scooping with chips or veggies.

This warm, creamy spinach and artichoke dip combines tender wilted spinach, chopped artichokes, and fresh garlic with a rich blend of cream cheese, Greek yogurt, and mayonnaise, all folded together with melty mozzarella and Parmesan for extra cheesiness. Baked until bubbly and lightly golden on top, it delivers a smooth, savory, and slightly tangy flavor that’s perfect for scooping with chips, crusty bread, or fresh vegetables, making it an easy, crowd-pleasing appetizer for gatherings or cozy nights in.

Servings

4-6

Prep Time

10-15 minutes

Cook Time

20-25 minutes
+ 5 minutes resting

Total Time

35-45 minutes

Fresh
6 oz fresh baby spinach
2 cloves garlic, minced

Packaged
1 (14 oz) can chopped artichoke hearts, drained
4 oz cream cheese, softened
½ cup plain Greek yogurt
¼ cup mayonnaise
8 oz shredded mozzarella cheese
½ cup grated Parmesan cheese

Seasoning
½ tsp salt
¼ tsp black pepper
Pinch of red pepper flakes (optional)

Preparation

  • Mince the garlic.
  • Drain artichoke hearts well and roughly chop.
  • Heat a skillet over medium heat, add spinach with a small splash of water, and cook 2–3 minutes until wilted.
  • Transfer spinach to a colander, cool slightly, then squeeze out excess liquid and chop.
  • Soften cream cheese at room temperature and measure out yogurt, mayonnaise, and cheeses.
  • Preheat oven to 375°F (190°C) and lightly grease an 8×8 baking dish.

Cooking

  • In a medium bowl, mix cream cheese, Greek yogurt, and mayonnaise until smooth.
  • Stir in garlic, salt, black pepper, and red pepper flakes.
  • Fold in chopped spinach, artichokes, mozzarella, and Parmesan, reserving a small handful of mozzarella for topping.
  • Spread mixture evenly into the prepared baking dish.
  • Sprinkle remaining mozzarella on top.
  • Bake uncovered for 20–25 minutes until hot, bubbly, and lightly golden.

Serving

  • Let cool 3–5 minutes to thicken slightly.
  • Serve warm with tortilla chips, pita chips, sliced baguette, or fresh vegetables.