Spinach Artichoke Dip


by: Little Figgy

A delicious 90's throwback, Spinach Artichoke Dip!


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serves: 8-10

8 oz Cream Cheese

2/3 cup Greek Yogurt

1/3 cup Mayonnaise

8 oz frozen Spinach, thawed and drained (or 2 lbs fresh Spinach)

6.5 oz jar Marinated Artichokes, drained and 1/4 cup liquid reserved

1/2 medium Onion, chopped

2 cloves Garlic, minced/crushed

1 cup Parmesan Cheese, grated

1/4 cup Mozzarella, shredded

6-8 dashes Worcestershire Sauce

1 tbls Olive Oil

Salt and Pepper to taste

Nutrition Facts
Spinach Artichoke Dip

Servings Per Recipe: 8

Amount per Serving

Calories: 253

  • Total Fat: 19.3 g
  •     Saturated Fat: 8.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 46.9 mg
  • Sodium: 536.7 mg
  • Total Carbs: 11.1 g
  •     Dietary Fiber: 3.2 g
  •     Sugars: 4.1 g
  • Protein: 10.6 g

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1.  Preheat oven to 375F.

2.  In bowl, beat Cream Cheese until smooth.

3.  Add Mozzarella, Parmesan, Yogurt, Mayonnaise, reserved 1/4 cup liquid from Artichokes, Salt and Pepper and Worcestershire Sauce. Blend well.

4.  In small skillet, heat Olive Oil. When hot, add chopped Onion and Garlic, saute until onions translucent. Add spinach (if fresh allow an additional minute to wilt) and continue to cook for about a minute.

5.  Add your onion mixture to the cream cheese mixture and blend. Place in a baking dish (I used 2 small).

6.  Top with a sprinkle more of Parmesan Cheese and bake for 20 - 30 minute or until top starts to turn golden.

7.  Serve with crackers, bread, etc.

8.  Makes about 4 cups

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