Spinach Artichoke Dip with Greek Yogurt
Prep and or Rising time
Cook time
Total time
  • 10 ounce package frozen chopped spinach
  • 1 can artichoke hearts, drained and rinsed
  • 4 ounces cream cheese, softened
  • ¼ cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 cup Monterey Jack cheese,divided
  • ¼ cup finely chopped onion,
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • ¼ teaspoon dried dill or 1 teaspoon fresh dill
  1. Thaw and drain spinach. Squeeze out excess water. Set aside. Chop artichoke hearts.
  2. In a medium bowl combine all the ingredients except the Monterey Jack cheese. Mix in half of the cheese. Stir until fully combined and mixed well. Spoon into a greased 1 quart oven proof dish. Top with remaining cheese. Bake for 350 for 15 minutes or until heated through or serve cold. Serve with fresh bread cubes, crackers pita chips or similar.
Recipe by Gather for Bread at https://gatherforbread.com/artichoke-spinach-dip-made-with-greek-yogurt/