Warm, cheesy and full of flavor, this Greek yogurt spinach dip is the star of any party spread. Made a bit more wholesome with the use of Greek yogurt, it is ooey gooey appetizer perfection for dipping crackers, chips, veggies and more.
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I need to start out by giving you one very important piece of advice. If you take this healthy spinach dip to a party or potluck, load up your plate first. Because it disappears fast.
Dips are always a crowd pleaser and there are many fabulous versions of both hot and cold spinach dip out there.
But I am mostly definitely on team warm dip. You simply can't beat melted cheese.
For my version of spin dip, I use protein-packed Greek yogurt and goat cheese in place of typical sour cream and cream cheese plus use a bit more spinach than most recipes.
The result, if I do say so myself, is extraordinary.
The goat cheese adds an extra level of flavor and along with the Greek yogurt, makes it ultra creamy. (As it does for this healthier Buffalo dip too!).
We don't stop at goat cheese though. To increase the cheesiness, I also add a bit of mozzarella and parmesan for extra depth of flavor and melty goodness.
And if being made with simple, wholesome ingredients and having a wonderful melted cheese texture isn't enough to make this your new favorite spinach dip, then the ease of preparation might sell you! All you have to do is drain the spinach, mix and bake.
Which is perfect in case you didn't dish up your plate first before sharing it at a party... You can just make yourself another batch!
The Ingredients
- Greek Yogurt- Greek yogurt is my go-to swap in a variety of recipes (including egg salad and frittata). Make sure that you use full-fat for the best flavor and texture. If you don't have Greek yogurt, you could use sour cream if needed.
- Goat Cheese- Goat cheese adds creaminess and cheesy flavor. If needed, you can use ricotta or cream cheese instead.
- Mozzarella Cheese- Mozza adds mild creamy flavor and melts beautifully. Alternatively, you can use fontina, provolone or Monterey jack. Or if you want a stronger cheese flavor, you can experiment with cheddar or gouda.
- Frozen Spinach- I prefer to use frozen spinach for ease. However it is very important that you thaw it completely and squeeze out most of the moisture. If you would prefer, you can use fresh spinach. Chop and sauté it before adding it to the recipe.
- Garlic- For a milder garlic flavor, you can use ½ teaspoon of garlic powder instead.
- Yellow Onion- I love the flavor and texture of adding a fresh onion to the dip. However, if you'd prefer, you can use 1 teaspoon of onion powder or 1 tablespoon of dried onion flakes instead. White or red onion will also work.
- Sea Salt- Table or kosher salt can be used instead- adjust to taste.
- Black Pepper
The Method
1. Strain Spinach. It is super important that we remove as much liquid as is possible from the spinach so that we don't end up with a watery dip. Allow the spinach to thaw completely and then press it into a fine mesh sieve to remove as much water as you can.
2. Mix. In a large mixing bowl, use a hand mixer to the whip the goat cheese with 2 tablespoons of Greek yogurt until fluffy.
Add the remaining Greek yogurt and mix until well combined.
Mix in the onion, garlic, spinach and seasonings.
Finally, fold in the parmesan and half of the mozzarella.
3. Bake. Spread the mixture into an 8x8 inch baking dish (or similar size) and cover with the remaining half of the shredded cheese. Bake for 20-25 minutes at 350 F until the cheese is melted and bubbly.
4. Enjoy! Serve with crackers, bread, veggies and other favorite dippers.
Leftovers and Storage
Make Ahead: This dip can be fully assembled, covered with plastic wrap or a tight fitting lid and refrigerated up to 2 days in advance. When ready, bake as directed.
To Store: Store leftovers in an airtight container (or covered in the baking dish) in the refrigerator for up to 3 days.
To Reheat: Enjoy leftovers cold or reheat in the oven at 350 F for 15-20 minutes until warmed through. You could also try repurposing leftovers by using them to make stuffed chicken breasts.
Make it Your Own
- Use Fresh Spinach- I like to use frozen spinach for ease, but if you would prefer, you can use fresh spinach instead. Chop it up and sauté in a bit of avocado oil and then set aside to cool a bit before adding to the recipe.
- Assemble in a Bread Bowl- Slice 1 inch off the top of a sourdough loaf and then hollow it out (breaking the bread up into pieces to save for serving), leaving about ¾ inch (2 cm) thick shell. Fill with dip, place the top back on and wrap with 2 layers of tin foil. Place on a baking sheet and bake for 40-50 minutes until heated through.
- Include Bacon- Stir in ½ cup of cooked, crumbled bacon.
- Add More Veggies- Add ½-1 cup of additional cooked, diced vegetables such as:
- Artichokes
- Peppers
- Carrots
- Water chestnuts
- Mushrooms
Serving Ideas
Enjoy your Greek yogurt spinach dip with all your favorite dippers such as:
- Crackers
- Pita Bread or chips
- Sourdough Bread
- Pretzels
- Tortilla Chips
- Fresh Vegetables
- Carrots
- Celery
- Cucumbers
- Peppers
- Or Check out this List of Ways to Eat Spinach Dip for more ideas!
Tips for the Best Greek Yogurt Spinach Dip
- Use Full Fat Greek Yogurt- Using full fat provides the best texture and flavor (as it does for all of these Greek Yogurt-Based Dips. Regular yogurt will result in a thinner dip.
- Drain the Spinach Well- It is important to fully thaw and drain the spinach as well as you can to ensure that the dip doesn't end up watery.
- Whip the Goat Cheese- Be sure to whip the goat cheese before adding the yogurt in order to have a smooth, well mixed dip.
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Recipe Card
Greek Yogurt Spinach Dip (Warm)
Ingredients
- 10 oz spinach
- 1 and ¼ cup Greek yogurt full fat
- 4 oz goat cheese about ½ cup
- 1 oz parmesan cheese shredded, about ¼ cup
- 1 cup mozzarella cheese shredded
- 2 cloves garlic
- ¼ cup onion
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Allow the spinach to thaw completely and then press it into a fine mesh sieve to remove as much water as you can.
- In a large mixing bowl, use a hand mixer to the whip the goat cheese with ¼ cup of Greek yogurt until fluffy. Add the remaining cup of Greek yogurt and mix until well combined. Mix in the onion, garlic, spinach and seasonings. Finally, fold in the parmesan and half of the mozzarella.
- Spread the mixture into an 8x8 inch baking dish (or similar size) and cover with the remaining half of the shredded cheese. Bake for 20-25 minutes at 375 °F until the cheese is melted and bubbly.
- Serve hot with crackers, fresh vegetables, sourdough bread and more.
annette says
Once again, the simplest ingredients turned into one of the best spinach dips ( I served with tortilla chips) This recipe took minutes to put together and was demolished in 15 minutes! This is not just a great party dip, but is perfect as a snack watching a movie on a cold night.
Thanks for another great recipe!
Janessa says
I'm so glad you liked this recipe, Annette! Thank you for your kind review.