At a party or picnic, who doesn’t love creamy spinach dip? Bramble Berry’s social-media-maven-with-the-mostest, Amanda, brought this Light and Creamy Spinach and Artichoke Dip to the most recent Bramble Berry barbecue and it was a crowd pleaser! This version of spinach and artichoke dip is made with light Greek yogurt and cream cheese for a texture that’s creamy and satisfying. Lemon zest adds a bright flavor that tastes delicious on crackers, veggies and more.
Both Amanda and I prefer to use fresh spinach for this dip, but frozen spinach can also be used as well. If you use frozen spinach, make sure to drain it well to get rid of excess water. I recommend making this dip the night before. The dip thickens in the fridge overnight, and the flavors have time to develop. If you’re in a time crunch, this dip can also be made 3-4 hours ahead of time. Just make sure it has time to cool. =)
What You’ll Need:
16 oz. Fresh spinach, washed
3 cloves garlic, finely minced
2 cups Light Greek yogurt, plain
16 oz. Light cream cheese
14 oz. Can artichoke hearts
Lemon zest from one lemon
1/4 cup Green onion, finely chopped
Salt & pepper to taste
Olive oil
ONE: In a large saute pan, add a splash of olive oil to cover pan. Turn heat to medium low, and add fresh spinach. Add garlic cloves and cook spinach until it shrinks and wilts completely. Pull the spinach from the pan and place into a strainer. Apply pressure to the spinach with a large spoon or spatula to remove excess moisture. Set aside.
TWO: Remove artichokes from can and rinse under cold water. Apply pressure to drain excess moisture. Chop the artichoke hearts into small pieces and add to a large bowl. To the same bowl, add the minced green onions, lemon zest and cooked spinach.
THREE: Add the Greek yogurt and cream cheese into a blender or food processor. Blend until fully combined and smooth. Add the mixture to the bowl, and stir until all ingredients are completely combined. Season with salt and pepper to taste. Place in the fridge and allow to fully cool for at least 3-4 hours, preferably overnight. Once fully cooled, the dip will thicken.
What’s your favorite ways to lighten up mayo-based dips?
- 16 oz. Fresh spinach, washed
- 3 cloves garlic, finely minced
- 2 cups Light Greek yogurt, plain
- 16 oz. Light cream cheese
- 14 oz. Can artichoke hearts
- Lemon zest from one lemon
- ¼ cup Green onion, finely chopped
- Salt & pepper to taste
- Olive Oil
- In a large saute pan, add a splash of olive oil to cover pan. Turn heat to medium low, and add fresh spinach. Add garlic cloves and cook spinach until it shrinks and wilts completely. Pull the spinach from the pan and place into a strainer. Apply pressure to the spinach with a large spoon or spatula to remove excess moisture. Set aside.
- Remove artichokes from can, and rinse under cold water. Apply pressure to drain excess moisture. Chop the artichoke hearts into small pieces and add to a large bowl. To the same bowl, add the minced green onions, lemon zest and cooked spinach.
- Add the Greek yogurt and cream cheese into a blender or food processor. Blend until fully combined and smooth. Add the mixture to the bowl, and stir until all ingredients are completely combined. Season with salt and pepper to taste. Place in the fridge and allow to fully cool for at least 3-4 hours, preferably overnight. Once fully cooled, the dip will thicken.
It sounds and looks so delicious! Love the dips, so have to try this one soon! Thanks for the recipe!
You’re very welcome! It tastes so good. Have fun making it Natalia. 🙂
-Kelsey with Bramble Berry