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+ servings

Spinach Artichoke Dip

Servings: 10
Total Time: 30 minutes
This spinach artichoke dip is made with healthy Greek yogurt, spicy jalapenos, delicious spinach and artichokes and is ready in one pan!
5 from 2 votes
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Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: atrichoke, dip, gluten free, natural sugar, spicy, spinach
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Calories: 176 kcal


  • 2 tbsp butter
  • 1/2 of a onion
  • 1 tbsp garlic minced
  • 8 oz bag of fresh baby spinach* See notes below
  • 14 oz can of artichoke heart* See notes below
  • 1 jalapeno diced
  • 8 oz cream cheese
  • 1 cup Greek yogurt
  • 1/2 cup parmesan* shredded, see notes below
  • 3/4 cup mozzerella shredded
  • 1 pinch salt and pepper


  • Heat a pan on the stove top over medium heat. I recommend a Dutch oven, cast iron skillet, or another pan that is oven safe in order to . This allows you to make the entire dish in one pan. The other option is to make this on the stove top in a sauce pan and then transfer to a baking dish
  • Preheat oven to 350 degrees. While this preheats, set out the cream cheese to come to room temperature. Hot Tip! If your cream cheese is still cold, unwrap, cut into 1/2 wedges and place in a large bowl. Microwave for 15 seconds, then remove, flip the cream cheese wedges and heat one more time for 15 seconds. This should soften it enough to be mixable.
  • Drain artichoke hearts and rough chop. Dice the onion and jalapenos (sometimes I will do this in a food processor). Mince the garlic if using whole garlic.
  • Melt butter in hot pan and saute onions. Saute for 3-4 minutes on medium heat and then add garlic and jalapeños. Continue to saute until garlic is fragrant. This should be 1-2 minutes more.
  • Add spinach and artichoke hearts to pan. Cook until the spinach has wilted down. Approximately 6-8 minutes. The spinach will overflow and be everywhere! That's ok! Even full size regular spinach will melt down tremendously after being sauted for a couple minutes. Just be patient until it wilts!
  • Drop the heat to low. Add cream cheese and mix well. I find that it helps to break the cream cheese up into small pieces with a spatula. Once melted, mix everything together until well combined and smooth.
  • Add remaining ingredients. Mix everything together until well combined. Keep mixing until all the cheese is melted and gooey. Transfer to a baking dish if need and then place in the oven.
  • Bake for 10 minutes and broil.  After 10 minutes, switch to broil and bake for another 5-7 minutes until golden brown.
  • Enjoy this cheesy spinach artichoke dip with toasted sourdough, chips, veggies, or however you like (might I suggest this spinach dip on a burger??)! Ya for gluten-free appetizers!



Nutritional Information is an estimate and for informational purposes only.
*Note: substitution options can be found above in the substitution section of this post.
Can I use full size spinach?  
Yup!  If using full size spinach (larger leaves), chop in half if desired.  The large spinach will still wilt down a lot, so it is not necessary to chop them, but helpful.
What brand of artichoke hearts should I use and are they free of allergens?  
 We use Reese brand artichoke hearts, free of the top 9 allergens! 
Any options other than Parmesan and mozzarella?
Italian blend cheese can be used in place of Parmesan and mozzarella.  


Calories: 176kcal | Carbohydrates: 5g | Protein: 8g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 381mg | Potassium: 201mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2529IU | Vitamin C: 7mg | Calcium: 170mg | Iron: 1mg
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