Who doesn’t love this classic but wants a healthier version?

The essential features of a spinach and artichoke dip are fixed: tender spinach, textural artichokes, and something rich and creamy to unite them. In this take, full-fat Greek yogurt is the binder (instead of the typical cream cheese), supported by an extra boost from shallots, garlic, and scallions. The preparation is uncomplicated, especially if opting for store-bought chopped frozen spinach, which eliminates the need to wash and chop the greens. The dip is best served chilled or at room temperature, allowing the yogurt’s cool tang to shine. Serve with foods strong enough to support the dip’s weight, such as crunchy vegetables, seeded crackers, or slices of crusty bread.

Ingredients

Yield: 4 cups

  • 3 tablespoons extra-virgin olive oil, plus more for serving

  • 2 medium shallots, minced

  • 2 garlic cloves, minced

  • Salt and pepper

  • 1 (10-ounce) package frozen chopped spinach, thawed, excess moisture squeezed out, or 10 ounces chopped fresh spinach

  • 1 tablespoon nutritional yeast

  • 1 (14-ounce) can quartered artichoke hearts, drained and chopped

  • 1 ¼ cups plain whole-milk Greek yogurt

  • 2 scallions, trimmed and thinly sliced from root to tip

  • Crudités like endive leaves and carrots, for serving

  • Seeded crackers, for serving

    Preparation

    1. Step 1

      In a large skillet, heat the olive oil over medium-high. Add the shallots and garlic, and season with salt and pepper. Cook for 4 to 6 minutes, stirring occasionally, until golden brown and toasted.

    2. Step 2

      Stir in the thawed spinach and cook for 2 to 3 minutes. (If using fresh spinach, this step may need to be done in two batches; cook until spinach is wilted and bright green.) Add the nutritional yeast and season with salt and pepper.

    3. Step 3

      Transfer the spinach mixture to a bowl and cool to room temperature. Stir in the artichokes, yogurt, and scallions. Season to taste with more salt and pepper if needed. Drizzle with olive oil before serving with crudités and crackers.