Cheesy baked spinach and artichoke dip with parmesan and Greek yogurt! It’s so delicious, easy to make and great for a meal prep snack or party appetizer. Check out the full recipe below. Happy Eating!

-Chef Julie 


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5 from 1 vote

Spinach Artichoke Dip Recipe

Learn to make baked spinach artichoke dip, it's cheesy and great for a snack for appetizer.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Appetizer, Snack
Cuisine: American, Italian, Mediterranean
Diet: Gluten Free
Keyword: appetizer, artichoke, baked, cheesy, cream cheese, dip, greek yogurt, party, spinach
Servings: 8 portions
Calories: 178kcal

Special Equipment

  • Baking dish
  • Saute pan
  • Cutting board
  • Chef’s knife


  • 1 Each 14 ounce Jar of artichokes (preferably grilled) drained
  • 2-3 Cups Spinach rough chopped
  • 17 ounces (about 2 cups) Greek Yogurt Full-fat 5% recommended for best flavor
  • 1 8 ounce package Cream cheese
  • 1-2 Each Shallot minced
  • 1-2 Each Garlic cloves minced
  • 1/2 Each Lemon juiced (about 1 Tablespoon), optional
  • 1 Tbsp. Dried Italian herbs or oregano (optional)
  • ½ Cup Cheese parmesan, mozzarella, romano or asiago
  • To Taste Salt & Pepper 
  • 2-3 Tbsp. Olive oil


  • Preheat the oven to 400 degrees.
  • Chop the shallots, garlic and spinach and set aside.
  • Heat a saute pan on medium heat, add about 2 Tablespoons of oil and saute the shallots until translucent and lightly browned. Season with salt and pepper.
  • Add the garlic and saute 2 more minutes.
  • Add the lemon juice, cream cheese and artichokes to the pan and toss.
  • Turn the pan on low until the cream cheese is melted, about 2-3 minutes.
  • Remove from the heat, add in the spinach, greek yogurt, herbs and stir to combine.
  • Taste and adjust seasonings if needed.
  • Transfer the mixture to a baking dish and fill almost to the top, leaving about a ½” or so.
  • Top with the parmesan or cheese of your choosing and spread evenly.
  • Place the baking dish on top of a sheet pan. Bake until the top is golden brown, about 20-25 minutes.
  • Enjoy warm right away or cool down and store in the fridge for up to a week.
Tried this recipe?Mention @MintPersonalChef or tag #MintPersonalChef!


  • Bake in an oven safe meal prep container for easy storage. 
  • Enjoy with fresh bread, baguette or fresh veggies. 
  • Use red wine vinegar or white balsamic vinegar instead of lemon if desired


Calories: 178kcal