Go Back
+ servings
Serving spinach and artichoke dip without mayo and with crackers and carrots.
Print Recipe
5 from 2 votes

The Best Spinach and Artichoke Dip without Mayo

This Spinach & Artichoke Dip without mayo has all the flavors of the classic dip, but lightened up with Greek yogurt!
Prep Time10 minutes
Cook Time20 minutes
0 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: American
Servings: 6 servings
Calories: 130kcal

Ingredients

Dip Ingredients

  • 14 ounces artichoke hearts {drained and chopped}
  • 9 ounces frozen spinach {thawed and squeezed to drain}
  • 1 cup shredded mozzarella cheese
  • ½ cup grated parmesan cheese
  • ½ cup greek yogurt
  • 1 clove garlic {minced}

Instructions

  • Preheat oven to 350 degrees. 
  • In a bowl combine all of the dip ingredients and mix until it is well combined. 
  • Pour dip into a greased pie plate or 8x8 square pan and bake for 20 minutes or until bubbly and golden brown on top.  Serve with Pita Chips or vegetables.  Store in covered in refrigerator.
  • Serve with chips, crackers or vegetables.  Store in covered in refrigerator.

Notes

  • Be sure to remove all of the excess water from the spinach before adding it to the filling.  
  • Change up the cheese to get a different flavor.
  • Make the dip up to 2 days ahead and store in refrigerator until ready to bake.

Nutrition

Serving: 1serving | Calories: 130kcal | Carbohydrates: 7g | Protein: 10g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 23mg | Sodium: 545mg | Potassium: 202mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5185IU | Vitamin C: 2mg | Calcium: 242mg | Iron: 1mg