This delicious Greek Yogurt Spinach Dip is a creamy, easy, crowd pleasing appetizer that’s actually good for you.
Thanks to the Greek yogurt this lighter and healthier version of spinach dip has less fat, more protein, and tons of vitamin A.
It’s clearly the perfect game day snack that can be served hot or cold, with pita chips, tortilla chips, veggies, or toasted bread!
Looking for more appetizer recipes? Try my Mini Baked Potatoes or Whipped Feta with Honey.
WHAT INGREDIENTS DO I NEED?
Fresh spinach – using fresh is nice because you don’t have to worry about squeezing the water out. Frozen spinach can be used just be sure to get as much liquid out as possible before adding to the pan.
Sweet onion – a small yellow onion will work if you can’t find sweet. Shallots can also be used.
Garlic – fresh garlic is an amazing flavor pairing with spinach.
Greek yogurt – buy any plain Greek yogurt at your local market. I like the brand fage.
Reduced fat mayo – using reduced fat mayo is a good way to keep things light by limiting the fat and calories that go into the dip.
Parmesan cheese – buy a block of parmesan and grate it or shred it yourself.
Mozzarella cheese – buy a block of fresh mozzarella and shred it yourself for best melty results.
Red pepper flakes – adds a small hint of spice to the dish.
Salt & pepper – taste and adjust. Before you transfer the dip to its baking dish, taste and see if it needs any more seasoning.
HOW TO MAKE GREEK YOGURT SPINACH DIP
Step 1 – Preheat oven to 350 F. Finely chop fresh spinach, dice onion, and mince garlic. Grate or shred parmesan and mozzarella, set aside for later.
Step 2 – Heat oil in a large skillet over medium heat. Add diced onions and sauté for 3-5 minutes or until translucent. Stir in garlic and chopped spinach and cook for 5 minutes or until spinach wilts down.
Step 3 – Meanwhile, in a separate bowl combine Greek yogurt, light mayo, ¼ cup parmesan, 1/2 cup mozzarella, salt, pepper, and red pepper flakes (optional).
Step 4 – Add Greek yogurt mixture to the pan and stir together. Cook for 1-2 minutes.
Step 5 – Transfer to an oven safe baking dish (preferably the one you will serve out of). Top with 1/2 cup parmesan and 1/2 cup mozzarella, or more or less depending on your preference & the size of your dish. Place in preheated oven for 15-20 minutes.
Broil for 2-3 minutes for an extra bubbly golden brown top.
Step 6 – Serve hot.
WHAT TO SERVE WITH GREEK YOGURT SPINACH DIP
One of the best things about Greek yogurt spinach dip is that it’s so versatile and can be enjoyed as a snack, appetizer, or used as a sandwich spread.
Ideas for dipping:
- Pita chips or pita bread
- Toasted bread
- Tortilla chips
- Carrot sticks
- Cucumber sticks
- Bell pepper slices
- Sesame crackers
- Celery stalks
- Radish slices
- Broccoli or cauliflower florets
RECIPE FAQ’S
3 days in the fridge in an airtight container.
No, you can skip the oven step. Serve warm or cold.
Yes, just be sure to squeeze as much liquid out of the frozen spinach as possible. Cooking times may vary to ensure frozen spinach is warmed through.
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STEP-BY-STEP TUTORIAL VIDEO
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Greek Yogurt Spinach Dip
Ingredients
- 2 tbsp olive oil
- 1 small sweet onion, diced
- 4-5 garlic cloves, minced
- 16 oz fresh spinach, chopped
- 1/2 cup plain Greek yogurt
- 1/4 cup reduced fat mayonnaise
- 1 cup parmesan, grated or shredded
- 1 cup mozzarella, shredded
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
Instructions
- Preheat oven to 350 F. Finely chop fresh spinach, dice onion, and mince garlic. Grate parmesan and set aside for later.
- Heat oil in a large skillet over medium heat. Add diced onions and sauté for 3-5 minutes or until translucent. Stir in garlic and chopped spinach and cook for 3-5 minutes or until spinach wilts down.
- Meanwhile, in a separate bowl combine Greek yogurt, light mayo, 1/4 cup parmesan, 1/2 cup mozzarella, salt, pepper, and red pepper flakes (optional).
- Add Greek yogurt mixture to the pan and stir together. Cook for 1-2 minutes.
- Transfer to an oven safe baking dish (preferably the one you will serve out of). Top with 1/2 cup parmesan and 1/2 cup mozzarella, or more or less depending on your preference & the size of your dish.
- Place in preheated oven for 15-20 minutes. Broil for 2-3 minutes to get an extra bubbly golden brown top.
Notes
- Store in an airtight container in the fridge for up to 3 days.
- Frozen spinach can be used just be sure to squeeze the liquid out.
- Dip can be served hot or cold (oven step can be skipped if serving cold).
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