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White bowl with spinach artichoke dip all on wooden cutting board with fresh vegetables all around.
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Spinach Artichoke Dip

This spinach artichoke dip offers a lighter, fresher twist on the classic without sacrificing the rich flavors. Made with roasted vegetables and creamy Greek yogurt, it’s perfect as a make-ahead appetizer or a delicious leftover treat!
Course Appetizer
Cuisine American
Difficulty Intermediate
Method Cooking
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 32 servings
Calories 61kcal
Author Kaleb

Ingredients

  • 1 medium onion diced
  • 2 12-oz jars marinated artichoke hearts drained and chopped
  • 1 medium red bell pepper diced
  • 3 cloves garlic minced
  • 1 tbsp olive oil
  • 1 tsp kosher salt separated
  • 1 tsp freshly ground black pepper separated
  • 2 10 oz packages frozen spinach thawed and squeezed dry
  • 1 ¾ cups plain full-fat Greek yogurt
  • ½ cup mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tbsp Worcestershire sauce

Instructions

  • Preheat the oven to 425°F. On a parchment-lined baking sheet, combine the prepared onion, bell pepper, artichoke hearts, and garlic. The artichoke hearts will have some residual oil from the marinade. Drizzle with the olive oil, toss to combine, and spread into an even layer. Sprinkle with ½ tsp salt and ½ tsp black pepper. Roast in the preheated oven until the vegetables are soft and beginning to brown, 12-14 minutes. Remove and set aside to cool.
  • In a large bowl, combine the squeezed spinach, cooled roasted vegetables, Greek yogurt, mayonnaise, lemon juice, Worcestershire sauce, and remaining ½ tsp of salt and black pepper.
  • Stir together until everything is well combined. Serve immediately or store in an airtight container in the refrigerator for up to 7 days.

Video

Notes

Use jarred marinated artichoke hearts. This dip is made slightly differently from a typical spinach artichoke, and the oils in marinated artichokes help provide additional flavors usually found in a more traditional dip recipe. They also hold some residual oil that assists in roasting.
Squeezing out the spinach is essential to creating the consistency of this dip. Removing this liquid prevents the dip from getting watery.
Making a day ahead will allow the flavors to marinate and intensify the flavors in the dip. This can be enjoyed for at least seven days after preparing.

Nutrition

Serving: 2tbsp | Calories: 61kcal

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