Spinach-and-Artichoke Yogurt Dip


Spinach-and-Artichoke Yogurt Dip

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    Brimming full with spinach and artichokes, this skinny, rich dip is always a crowd-pleaser when served with crisp crackers and fresh veggies. Or for a delicious easy entrée, serve it over cooked boneless, skinless chicken breasts.

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    Servings and Ingredients

    Serves 8
    2 (5-oz.) containers baby spinach
    1 (14-oz.) can Hy-Vee quartered artichoke hearts, drained and cut into bite-size pieces
    1 c. Fairlife plain ultra-filtered yogurt
    ¾ c. Soirée shredded Parmesan cheese, divided
    ½ c. Soirée traditional feta cheese crumbles
    ½ tsp. Hy-Vee onion powder
    ½ tsp. Hy-Vee garlic powder
    ½ tsp. Hy-Vee black pepper
    Hy-Vee crushed red pepper, optional
    Hy-Vee canola oil cooking spray, if baking dip
    Desired dippers: sea-salted naan crisps, snack-size bruschetta toasts, cucumber slices, halved and seeded Basket & Bushel mini bell peppers, carrot sticks and/or celery sticks

    Things To Grab

    • Microwave-safe bowl or glass pie plate
    • Paper towels
    • Large bowl
    • Wooden spoon or silicone spatula
    • 1-qt. baking dish
    • Hy-Vee canola cooking spray
    • Small slow cooker


    1. Microwave spinach, a few large handfuls at a time, in a microwave-safe bowl or glass pie plate on HIGH for 1 to 2 minutes or until wilted. Carefully drain and transfer spinach to paper towels. Squeeze spinach in paper towels to remove excess moisture. Set spinach aside.

    2. Stir together artichokes, yogurt, ½ cup Parmesan cheese, feta cheese, onion powder, garlic powder, black pepper and, if desired, crushed red pepper in a large bowl. Fold in spinach. 

    3. To heat dip in oven, preheat oven to 375°F. Lightly spray a 1-qt. baking dish with cooking spray. Transfer spinach mixture to prepared baking dish; sprinkle with remaining ¼ cup Parmesan cheese. Bake, uncovered, for 25 to 30 minutes until cheeses are melted and dip is hot. 

      To heat dip in slow cooker, transfer spinach mixture to a small slow cooker; sprinkle with remaining ¼ cup Parmesan cheese. Cover and cook on LOW heat for 2 to 3 hours or until heated through.

    4. Serve with desired dippers.

    Nutrition facts


    110 Calories per serving

    Amounts Per Serving

    • Total Fat: 5g
    • Cholesterol: 20mg
    • Sodium: 470mg
    • Total Carbohydrates: 6g
    • Protein: 10g

    Daily Values

    Iron 6%
    Calcium 20%
    Vitamin D 0%
    Potassium 4%

    Recipe Source:

    Hy-Vee Dietitians