I enjoy how this dip balances flavor and texture so well. The spinach adds freshness, while the cheese makes it irresistibly gooey. I also like that it’s simple to prepare and perfect for sharing, whether I’m serving it as an appetizer or a snack.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 tbsp olive oil 1 small sweet onion, diced 4–5 garlic cloves, minced 16 oz fresh spinach, chopped 1/2 cup plain Greek yogurt 1/4 cup reduced fat mayonnaise 1 cup parmesan, grated or shredded 1 cup mozzarella, shredded 1/2 tsp salt 1/4 tsp black pepper 1/4 tsp red pepper flakes
Directions
I start by preheating the oven to 350°F. Then I finely chop the spinach, dice the onion, and mince the garlic. I also grate the parmesan and set it aside.
Next, I heat the olive oil in a large skillet over medium heat. I add the diced onion and sauté it for about 3 to 5 minutes until it becomes soft and translucent. Then I stir in the garlic and chopped spinach, cooking for another 3 to 5 minutes until the spinach wilts down.
While that cooks, I prepare the creamy base by mixing the Greek yogurt, mayonnaise, 1/4 cup parmesan, 1/2 cup mozzarella, salt, pepper, and red pepper flakes in a separate bowl.
I then add this mixture to the skillet and stir everything together, letting it cook for another 1 to 2 minutes so the flavors combine.
After that, I transfer the mixture to an oven-safe baking dish. I top it with the remaining parmesan and mozzarella, adjusting the amount depending on my preference.
I bake it in the oven for 15 to 20 minutes, then broil for 2 to 3 minutes until the top is bubbly and golden brown.
Servings and timing
This recipe serves 6 people. Prep time: about 15 minutes Cooking time: about 25 minutes Total time: about 40 minutes
Variations
I sometimes add artichokes to make a spinach artichoke version. When I want extra protein, I mix in shredded chicken. I also like experimenting with different cheeses like cheddar or cream cheese for a richer flavor. For a bit more heat, I increase the red pepper flakes.
Storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it in the oven or microwave until heated through. I find adding a small splash of milk helps bring back the creamy texture.
FAQs
Can I use frozen spinach?
I can use frozen spinach, but I make sure to thaw and squeeze out excess moisture before using it.
Can I make this dip ahead of time?
Yes, I can assemble everything ahead and refrigerate it, then bake it just before serving.
What can I serve with this dip?
I like serving it with pita bread, crackers, or fresh vegetables.
Can I make it lighter?
I can reduce the cheese or use low-fat versions of the ingredients to make it lighter.
Why is my dip watery?
I find this usually happens if the spinach has too much moisture, so I cook it down well or drain it properly.
Conclusion
I keep making this Greek yogurt spinach dip because it’s creamy, flavorful, and easy to share. It’s one of those recipes that always feels comforting and works perfectly for gatherings or casual snacking.
Creamy spinach dip made with Greek yogurt, melted cheese, and garlic for a lighter yet rich and flavorful appetizer.
Author:Sarah
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:Serves 6
Category:Appetizer
Method:Stovetop + Baking
Cuisine:American / Mediterranean-Inspired
Diet:Vegetarian
Ingredients
2 tbsp olive oil
1 small sweet onion, diced
4–5 garlic cloves, minced
16 oz fresh spinach, chopped
1/2 cup plain Greek yogurt
1/4 cup reduced-fat mayonnaise
1 cup parmesan cheese, grated or shredded
1 cup mozzarella cheese, shredded
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp red pepper flakes (optional)
Instructions
Prep: Preheat oven to 350°F (175°C). Chop spinach, dice onion, mince garlic, and grate parmesan.
Sauté Veggies: Heat olive oil in a large skillet over medium heat. Add onion and cook for 3–5 minutes until translucent. Stir in garlic and spinach, cooking another 3–5 minutes until spinach is wilted.
Mix Base: In a bowl, combine Greek yogurt, mayonnaise, 1/4 cup parmesan, 1/2 cup mozzarella, salt, pepper, and red pepper flakes.
Combine: Add the yogurt mixture to the skillet and stir until everything is well incorporated. Cook for 1–2 minutes.
Assemble: Transfer mixture to an oven-safe baking dish. Top with remaining parmesan and mozzarella.
Bake: Bake for 15–20 minutes until hot and bubbly. Broil for 2–3 minutes for a golden, crispy top.
Notes
Greek yogurt makes this dip lighter while adding protein.
Use frozen spinach (thawed and drained) as a quick alternative.
Adjust cheese quantities based on preference for creaminess vs. cheesiness.
Serve with pita, crackers, or fresh veggies.
