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Baked Spinach Artichoke Yogurt Dip

Baked spinach artichoke yogurt dip in atoast-topped dish.

Baked Spinach Artichoke Yogurt Dip

Everyone will enjoy the combination of spinach and artichokes in this classic dip–but without the guilt, since it’s made with creamy low-fat yogurt.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 179 kcal


  • 14 ounces artichoke hearts drained and chopped (approximately 1 can)
  • 1 package frozen spinach thawed and drained (approximately 10 ounces)
  • 8 ounces plain low-fat yogurt
  • 1 cup shredded low-moisture part-skim Mozzarella cheese
  • ¼ cup green onion chopped
  • 1 garlic clove minced
  • 2 tablespoons red pepper chopped


Traditional Directions

  • Combine all ingredients except red pepper and mix well.
  • Pour mixture into 1-quart casserole dish or 9-inch pie plate. Bake at 350°F for 20 - 25 minutes or until heated through.
  • Sprinkle with red peppers.

Instant Pot® Directions

  • Mix all ingredients together and spoon into a lightly greased, small (1 quart) baking dish that will fit in your pressure cooking pot. Cover baking dish tightly with foil.
  • Pour 2 cups of water into the Instant Pot® and place the rack in the bottom. Carefully center the filled baking dish on the rack.
  • Lock the lid in place. Select High Pressure and set the timer for 10 minutes. When alarm sounds, turn off pressure cooker and use a quick pressure release. When valve drops, carefully remove lid.
  • Check dip to make sure cheese is melted and it’s piping hot.