Spinach Artichoke Yoghurt Dip

Courtesy of: Noosa Finest Yoghurt
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Servings: 8
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Spinach and artichoke dip is a universal favorite. Using greek yogurt in place of mayo or sour cream adds a nutritious, yet still creamy, finish. Packed with protein and veggies, everyone will feel confident that going in for seconds isn't just the right choice, it was a smart one too!


  • 1 (14oz) canned artichoke hearts, drained and chopped
  • 1 (10oz) package frozen chopped spinach
  • 1 (8oz) container Plain Noosa Yoghurt
  • 1 cup (4oz) shredded mozzarella cheese
  • ½ cup (2oz) grated parmesan cheese
  • ¼ cup chopped green onion
  • 1 garlic clove, minced
  • 1/8 teaspoon nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon black pepper


  1. Preheat oven to 359 degrees F
  2. In a large bowl, combine all ingredients
  3. Transfer mixture to a 9” square baking dish or pie pan.
  4. Bake 20-25 minutes until heated through
  5. Serve with your choice of chips, crackers, veggies, etc.