Spinach Artichoke Dip

LaChell Miller, MS, RD, CC

Yield: 4-6

Spinach Artichoke Dip


  • 4 ounces Neufchatel cream cheese
  • ½ cup non-fat Greek Yogurt
  • ¼ cup parmesan-Reggiano cheese
  • ½ cup shredded reduced fat mozzarella cheese, split
  • 1 teaspoon garlic powder
  • Salt + Pepper, to taste
  • 10 ounces frozen spinach, thawed and drained
  • 10-ounce jar artichokes, packed in water and drained

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  1. Preheat oven to 350F. Lightly coat cast Iron skillet or baking dish with olive oil cooking spray.
  2. In a bowl, combine cream cheese yogurt, parmesan cheese, ¼ cup mozzarella cheese, seasonings, drained spinach, and artichokes.
  3. Place mixture in prepared pan and top with remaining ¼ cup mozzarella cheese. Bake for about 20 – 30 minutes. Serve hot!