Spinach and Artichoke Dip (Yogurt-Based)

Artichokes are a new found love of mine. It’s not that I ever hated them, I just never had them. Except for artichoke dip.

And with the amount of cheese in the dip, I couldn’t even taste the artichoke.

But, I wanted to try making my own artichoke dip. And so I did- after I went back to the store and picked up a second jar. The contents of the first jar mysteriously disappeared after I tried a “little bit” of one artichoke 😉

Since tomorrow is Superbowl Sunday, I figured it’s the perfect time to post this one.

It can be eaten hot or cold- your choice! (I actually prefer it cold- it gets in my belly quicker 🙂 )

Spinach and Artichoke Dip (Yogurt-Based)

Spinach and Artichoke Dip (Yogurt-Based) 


4 cups plain, organic whole milk yogurt (before straining)

1 and 1/2 cups fresh spinach, roughly chopped

2 jars/cans of artichokes, chopped (12 oz or 14oz- whichever is fine)

1/2 cup shredded mozzarella cheese

1 tbsp garlic powder

1 tbsp chili powder

1/2 tsp cayenne

salt and pepper, to taste


For Cold Dip: Strain yogurt for 1 hour. Mix strained yogurt with the rest of the ingredients and serve.

For Hot Dip: Strain yogurt for about 5 hours. Mix strained yogurt with the rest of the ingredients and place in a greased 8×8 or 9×9 baking dish. Bake in the oven at 350 for 30 minutes. Let cool sightly before serving.


6 responses to this post.

  1. I’m getting hungry just looking at this recipe!! I love how you made it so healthy by using plain yogurt, I’ll definitely have to bring this to my next party or get together!


  2. This looks so good! Much like a Greek dip, isn’t it? I forget the name of it, though. This goes in my recipe book! 🙂


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