Savory and warm, this dip will be familiar but with a healthier profile. Serve with baked whole grain or rice chips or raw vegetables like red bell peppers.  It could even work as a side dish for your thanksgiving menu.

Gluten Free, makes 4-6 servings.




  • 1 box (10 ounces) frozen spinach
  • 12 ounces frozen artichoke hearts
  • 1 ½ tablespoon extra-virgin olive oil
  • ¾ cup finely chopped onion
  • 3-4 large garlic cloves, minced
  • 1 1/2 teaspoons dried oregano (or 1 tablespoon fresh chopped)
  • 5 ounces plain Greek yogurt
  • ¾  cup grated Parmesan cheese
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper


1. Pre-heat oven to 350°.
2. Cook frozen spinach according to package directions.
3. Place cooked spinach in a sieve and press all water out of the spinach. Do the same with the artichoke hearts. Coarsely chop the spinach and artichokes.
4. In a medium pan, heat olive oil over medium low heat. Add onion and oregano. Cook until soft. Add garlic, and cook 1 more minute while stirring.
5. Stir in artichokes, spinach, yogurt and ½ cup of the Parmesan. Season with salt and pepper. For a creamier consistency, add a couple more tablespoons of Greek yogurt or vegan or organic mayonnaise.
6. Place dip in an oven safe shallow dish and bake until heated through. Top with the remaining ¼ cup of Parmesan and serve. If you want to brown the top, place under a hot broiler for 1 minute until cheese melts.