Hot Spinach-Artichoke Dip

Spice up your next party with this must-try mix.

Level: Easy


  • 14 oz. can quartered artichoke hearts
  • 10 oz. box frozen chopped spinach
  • ¾ c. plain 2% Greek yogurt
  • ½ c. cream cheese
  • ½ c. Grated Parmesan cheese
  • 2 garlic cloves (minced)
  • 1 tsp. pepper
  • ¾ coarse salt


  1. Put in a food processor one 14-oz can quartered artichoke hearts (drained), one 10-oz box frozen chopped spinach (thawed and squeezed dry), ¾ cup plain 2% Greek yogurt, ½ cup each cream cheese and grated Parmesan cheese, 2 garlic cloves (minced), 1 tsp pepper, and ¾ tsp coarse salt and pulse until almost smooth.
  2. Spoon into an oiled 1-quart baking dish and sprinkle with 2 Tbsp more grated Parmesan.
  3. Bake at 400°F until heated through and golden brown, about 20 min.
  4. Serve with vegetables for dipping.

37 cal, 144 mg sodium per 2 Tbsp

This story originally appeared in the January/February 2016 issue of Dr. Oz The Good Life.

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