· FoodHussy · 7 Comments
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This Spinach Artichoke Parmesan Dip is a perfect dip for your next party! La Terra Fina’s dip is at a lot of grocery stores but this copycat version is even better! It is super simple to make and delicious. The best part is – I have a great idea for using up the leftovers too!
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Ingredients for Spinach Artichoke Parmesan Dip
La Terra Fina has quite a few different versions but I remade the Spinach Artichoke Parmesan dip that’s made with Greek yogurt. It’s a little lighter and creamier – which I love! Here’s what you’ll need:
- artichoke hearts
- frozen spinach
- diced onion
- softened cream cheese
- plain Greek yogurt
- shredded Monterey Jack cheese
- grated Parmesan cheese
- sea salt
- minced garlic
How do you make Spinach Artichoke Dip with Greek yogurt?
Most of the time, spinach artichoke dip is made heavily with cream cheese and maybe mayo – but the La Terra Fina has Greek yogurt instead of mayo and I loved it! This recipe is so simple to make – chop, stir and eat!
- In a medium bowl, mix together softened cream cheese, plain Greek yogurt, artichoke hearts (drained of excess liquid), chopped frozen spinach, onions, monterey jack cheese, Parmesan cheese, garlic and salt.
- Stir together and refrigerate!
- If heating to serve, bake in round baking dish at 350 degrees for 20 minutes
This makes for a creamy, chunky and flavorful dip! It’s great with pita chips, crackers, tortilla chips and more!
And – yes – this spinach artichoke dip is made without mayonnaise and without sour cream.
Tips, Tricks & FAQs
Can I use fresh spinach instead of frozen?
Yes – you will need to saute the spinach and then let it cool before mixing it into the dip.
How do you heat up Spinach Artichoke Dip?
I served this cold with pita chips – but you can also heat it. Just spread it in a shallow baking dish or cast iron skillet and heat at 350º for 20 minutes in the oven. You’re really just heating everything through – the extra jack and Parmesan cheese in this one make it super cheesy – yum! (You could also do it in the air fryer at 350º for 10 minutes.)
Can you heat the dip in the microwave?
Yes – put the desired portion in a microwave safe bowl and heat for 30 seconds at a time. Stir and repeat until desired consistency is achieved.
What can you eat with spinach artichoke dip?
Crackers, chips, baguette slices, naan bread, vegetables and more! It’s a great dip!
Is Spinach Dip better hot or cold?
It’s great both ways! I probably like it warm a little better.
How long does spinach dip last in the refrigerator?
It should last 4-5 days in an airtight container.
What to do with leftover Yogurt Spinach Artichoke Dip?
Years ago – I tried a dish at York Street Cafe here in Cincinnati – it was their fresh catch and the fish would change but it was served with spinach artichoke dip on top and I LOVED IT!
That is my absolute favorite leftover spinach artichoke dip usage – especially with my air fryer. I bought a bag of individually vacuum sealed chicken breasts – I grab one out and put it in the air fryer and top it with a thick coating of the dip – then air fry at 350º for 12 minutes and boom – lunch is served! It’s perfect and the chicken is so juicy! I’ve also made this same meal with salmon and tilapia! So good!
Other Quick Dip Recipes
If you’re looking for other quick dip recipes – I’ve got a bunch! Here are some of my favorites:
- Skyline Chili Cheese Dip
- Wedge Salad Dip
More Copycat Dip Recipes
- Aldi Street Corn Dip
- Chuy’s Creamy Jalapeno Dip
- Chipotle Corn Salsa
More Spinach Recipes
- Pork Chops with a Garlic Spinach Sauce
- Quiche Florentine
Copycat La Terra Fina Spinach Artichoke Parmesan Dip Recipe
I love Spinach Artichoke Dip – especially La Terra Fina's dip! It's at a lot of grocery stores but I decided to make my own at home and it was super simple and delicious. The best part is – I have a great idea for using up the leftovers too!
3.78 from 95 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Appetizer
Cuisine American
Servings 16 servings
Calories 160 kcal
Ingredients
- 1/2 14 oz can artichoke hearts drained & chopped
- 1/2 cup frozen spinach thawed, drained, finely diced
- 1/4 cup onion finely diced
- 6 oz cream cheese softened
- 6 oz plain Greek yogurt
- 1/2 cup Monterey Jack cheese shredded
- 1/4 cup Parmesan cheese finely shredded
- 2 tsp salt
- 1 tsp minced garlic
Instructions
Stir all ingredients together and refrigerate
1/2 14 oz can artichoke hearts, 1/2 cup frozen spinach, 1/4 cup onion, 6 oz cream cheese, 6 oz plain Greek yogurt, 1/2 cup Monterey Jack cheese, 1/4 cup Parmesan cheese, 2 tsp salt, 1 tsp minced garlic
If heating to serve, bake in round baking dish at 350 degrees for 20 minutes
Notes
**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Serving: 2tbspCalories: 160kcalCarbohydrates: 5.3gProtein: 11.5gFat: 9.8gSaturated Fat: 4.9gCholesterol: 25mgSodium: 481mgPotassium: 99mgFiber: 0.1gSugar: 7.1gCalcium: 162mg
Keyword artichoke, dip, spinach
Tried this recipe?Let us know how it was!
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Comments
Mary Costello says
I dont think this tastes anything like Costco’s dip, I know I wont make it again. Leave the salt out, the cheese provides plenty. It is easy to make but its….meh.Reply
FoodHussy says
Well – it’s a copycat of La Terra Fina’s Spinach Artichoke Dip – not Costco so that would be why it doesn’t taste like Costco’s dip.
Susie says
I love this dip! I waited until the end to add the salt, then just salted to taste. Then I added some cayenne pepper… also to taste since everyone’s tastes are different.🙂 You could also probably add a few drops of Tabasco instead of cayenne. I think the cayenne made the difference for me!Reply
FoodHussy says
Glad you liked and yes – always season to taste – some like it spicier – saltier – etc. Glad you liked it!!!
Laurie Franklin says
Thanks so much for posting this recipe! Do you have suggestions to bring down the calorie count? I realized it won’t taste the same. However it would still be good.
Reply
FoodHussy says
Well – swapping out the full fat cream cheese with the low-fat neufchatel is a start. The Plain Greek Yogurt is already the lower fat version. From there, maybe use a bit less of the cheeses and or a lower fat cheese. But don’t go fat free – it’ll be gross.
Lauren says
Do yourself a favor and don’t add 2 tsp of salt! Threw out the first attempt and will be making again without the salt! Otherwise, delicious recipe and easy to throw together.Reply
