This warm, creamy Spinach Artichoke Dip is a guaranteed crowd-pleaser at any Thanksgiving gathering. Packed with tender spinach, tangy artichoke hearts, a touch of heat from jalapeños, and loads of cheesy goodness, it’s the kind of appetizer that disappears fast.
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What makes this version special is its lighter twist — using Greek yogurt instead of heavy mayonnaise or sour cream — while still delivering that rich, comforting flavor everyone loves. It comes together quickly on the stovetop, so you can spend less time in the kitchen and more time with family and friends.
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Ingredients
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8 oz/225g cream cheese (reduced fat if you dare)
16 oz/500g (2 cups) plain, Greek yogurt (non-fat if that’s important for you)
2 Tbsp butter
1 1/2 cups/145g parmesan cheese
14 oz/400g quartered artichoke hearts (not the marinated ones) , drained and coarsely chopped
4 oz/113g can diced jalapeños, drained (if you like it spicier, don’t drain)
10 oz/280g frozen spinach (thawed and drained)
2-3 garlic cloves
8 oz/225g cream cheese (reduced fat if you dare)
16 oz/500g (2 cups) plain, Greek yogurt (non-fat if that’s important for you)
2 Tbsp butter
1 1/2 cups/145g parmesan cheese
14 oz/400g quartered artichoke hearts (not the marinated ones) , drained and coarsely chopped
4 oz/113g can diced jalapeños, drained (if you like it spicier, don’t drain)
10 oz/280g frozen spinach (thawed and drained)
2-3 garlic cloves
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1. In a medium pot over medium heat, melt together cream cheese, Greek Yogurt, butter and Parmesan cheese, uncovered, stirring frequently until melted and an even consistency. It should start to bubble.
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2. Stir in coarsely chopped artichoke hearts, your drained jalapeños and drained spinach. Finally, stir in 2-3 pressed garlic cloves. Let it bubble for a few minutes and it’s done.
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