Lemon Spinach Artichoke Dip is a warm, gooey, and light dip brightened with fresh lemon. This version replaces part of the cream cheese with Greek yogurt to lighten the texture without sacrificing creaminess. Serve warm with pita, crackers, or crusty bread at your next gathering.
Summer is the perfect time for lemony flavors — they add a fresh, bright note to familiar recipes. A splash of lemon takes this spinach artichoke dip from traditional to memorable. I first tried a lemon-accented spinach artichoke dip at a restaurant, served with crusty bread and pita chips, and I couldn’t stop dipping.
This recipe keeps the classic elements of a warm, cheesy artichoke dip but swaps half the cream cheese for plain Greek yogurt to cut richness while keeping a silky texture. It’s versatile year-round: serve it at holiday parties, brunches, or as a kid-friendly snack. If you enjoy cheesy appetizers, you might also like other simple cheese-based dips.
Recipe Ingredients
These pantry staples are all you need. See the recipe card below for exact amounts and printable instructions.
- Spinach: Frozen spinach works well. Thaw completely and squeeze out excess water with your hands or a cheesecloth to prevent a watery dip.
- Artichokes: Quartered artichoke hearts packed in olive oil are convenient—chop them to your preferred size.
- Lemon Juice: Fresh lemon juice adds a bright zing that elevates the dip.
- Cream Cheese: Use light or regular cream cheese for a rich, creamy base.
- Greek Yogurt: Plain Greek yogurt replaces about half the cream cheese for a lighter texture; whole-milk or 2% works best for flavor.
- Cheeses: A mix of mozzarella, asiago, and Parmesan creates great flavor and melt.
How to Make Spinach Artichoke Dip
Step 1 – Drain the spinach: Make sure the frozen spinach is fully thawed, then press or squeeze out as much liquid as possible. Set aside.
Step 2 – Mix the dip: Preheat the oven to 350°F (175°C). In a large bowl combine the drained spinach, chopped artichoke hearts, lemon juice, cream cheese, Greek yogurt, minced garlic, crushed red pepper (optional), 1/2 cup shredded mozzarella, and 1/2 cup shredded asiago.
Step 3 – Transfer to a baking dish: Spread the mixture evenly in a medium baking dish. Top with the remaining 1/2 cup mozzarella and the Parmesan.
Step 4 – Bake: Bake 20–25 minutes, until the cheese is bubbling and the top begins to turn golden brown. Serve warm with pita chips, crusty bread, or crackers.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave, in a skillet over low heat, or in the oven until warmed through.
More Dip Recipes
Appetizers
Roasted Red Pepper Greek Yogurt Hummus
Beef
Beef Taco Dip Recipe
Mediterranean
Lemon Whipped Feta Dip
Mediterranean
Easy Baked Feta Recipe
Lemon Spinach Artichoke Dip
Ingredients
- 10 ounces frozen spinach, thawed and drained
- 14 ounces artichoke hearts, chopped
- 1/2 lemon, juiced
- 4 ounces light cream cheese
- 3/4 cup Greek yogurt (plain)
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper (optional)
- 1 cup shredded mozzarella, divided
- 1/2 cup asiago cheese, shredded
- 2 Tablespoons Parmesan cheese
Instructions
- Ensure the spinach is fully thawed, then squeeze out excess liquid and set aside.
- Preheat the oven to 350°F. In a large bowl, combine the drained spinach, chopped artichokes, lemon juice, cream cheese, Greek yogurt, garlic, crushed red pepper, 1/2 cup mozzarella, and 1/2 cup asiago.
- Spread the mixture in an even layer in a medium baking dish. Sprinkle the remaining 1/2 cup mozzarella and the Parmesan over the top.
- Bake 20–25 minutes, until cheese is bubbling and beginning to brown at the edges. Serve warm with pita chips, crusty bread, or crackers.
Notes
- Leftovers keep in an airtight container for up to 4 days. Reheat in the microwave, on the stovetop, or in the oven until warmed through.
Nutrition
Carbohydrates: 7g
Protein: 11g
Fat: 8g
Nutrition information is automatically calculated and should be used as an approximation.