Spinach, Artichoke and Yogurt Dip

Updated October 21, 2025

Overview

A lighter yet equally flavorful take on the classic spinach and artichoke dip, featuring creamy whole-milk Greek yogurt for tangy richness and nutritional yeast for a subtle, umami depth. Perfect for parties or as an appetizer with crudités or toasted bread.

Total Time: 30 minutes

Prep Time: 15 minutes | Cook Time: 15 minutes

Ingredients

• 3 tablespoons extra-virgin olive oil, plus extra for drizzling

• 2 medium shallots, finely minced

• 2 garlic cloves, minced

• Kosher salt and freshly ground black pepper

• 1 (10-ounce) package frozen chopped spinach, thawed and excess moisture squeezed out or 10 ounces fresh chopped spinach (rinsed, drained, and squeezed dry)

• 1 tablespoon nutritional yeast (nooch, for umami/cheesy flavor)

• 1 (14-ounce) can quartered artichoke hearts, drained and roughly chopped

• 1¼ cups plain whole-milk Greek yogurt (whole-fat is recommended for richness)

• 2 scallions, trimmed and thinly sliced (white and green parts separated, or use both green)

• Crudités (endive leaves, carrot sticks, cucumber spears) for serving

• Seeded crackers or toasted naan/bread for scooping

Preparation

Step 1: Sauté Aromatics

In a large non-stick skillet, heat 3 tablespoons olive oil over medium-high heat until shimmering. Add minced shallots and garlic; season with a pinch of salt and pepper. Cook, stirring occasionally, for 4–6 minutes until shallots turn translucent and golden-brown, and garlic is fragrant (avoid burning, as it will develop bitterness).

Step 2: Cook Spinach

Add the thawed or drained fresh spinach to the skillet. For frozen spinach, ensure all moisture is squeezed out first. For fresh spinach, blanch briefly in boiling water (30 seconds) and shock in ice water before draining. Cook spinach for 2–3 minutes, stirring, until wilted and bright green. Stir in nutritional yeast and adjust salt/pepper to taste.

Step 3: Combine & Chill

Transfer the spinach mixture to a medium bowl and let cool to room temperature (about 10 minutes). This prevents the yogurt from curdling when combined later. Once cooled, gently fold in chopped artichoke hearts, Greek yogurt, and sliced scallions (use only the green parts if desired). Taste and adjust salt/pepper; add a drizzle of olive oil for shine.

Step 4: Serve

Transfer the dip to a serving bowl, drizzle with extra olive oil, and garnish with scallion greens. Serve immediately with crudités, seeded crackers, or toasted naan/bread for scooping.

User Reviews & Tips

• Smooth Texture Hack: For a silkier dip, blend the spinach, artichokes, and yogurt in a blender or food processor after Step 2 (before adding scallions).

• Vegan/Umami Boost: Nutritional yeast (“nooch”) is critical! It mimics cheesy umami without dairy, a staple in vegan cooking.

• Yogurt Ratio: Avoid skimping on whole-fat yogurt—it adds creaminess. If too thick, thin with a splash of non-fat milk; if too thin, add more yogurt gradually.

• Custom Additions: Try zesting a lemon into the dip, adding a sprinkle of Parmesan, or swapping scallions for chives.

• Alternative Sides: Pair with yellow bell peppers, cucumber, or toasted sourdough for a savory contrast.

“Don’t skip the whole-fat yogurt—it elevates the richness. I added toasted naan and a pinch of zested Parmesan for extra crunch. Very satisfying!”

“This is lighter than traditional dips but still packed with flavor. Adjust yogurt to taste—start with ½ cup and add more if needed!”

Enjoy this tangy, protein-rich dip as a crowd-pleasing starter or snack!