Lemon Spinach Artichoke Dip is a warm, gooey and light dip with a hint of lemon. This dip uses Greek yogurt in place of some of the cream cheese to lighten it up. Serve this with warm pita, crackers or crusty bread at your next get together. 

LEMON SPINACH ARTICHOKE DIP

It is summer and I am loving all things lemon.

There is something so fresh and light about adding lemon to your favorite recipes. Lemon works perfectly in this Lemon Spinach Artichoke Dip or even in this Lemon Hummus recipe. I first had a spinach artichoke dip with lemon in it at a restaurant with my friends. It was served with crusty bread and pita chips and it was out of this world.

I literally couldn’t to put the pita down and just kept dipping. I do love a traditional warm, baked spinach artichoke dip but something about that lemon flavored added in took the dip to a whole new level. 

This Lemon Spinach Artichoke Dip is the type of dip you want in your back pocket year round. It would be perfect at a holiday party when the weather is cool and you need a warm, cheesy dip to warm you up. Or it works great as a brunch appetizer or a snack for the kids. 

With this Lemon Spinach Artichoke Dip I did still use the cream cheese that is often used in traditional spinach artichoke dip but also subbed in some Greek yogurt. You guys might remember my love for using Greek yogurt as a healthy substitute in dips, pastas and sauces.

Not only does it add in a good dose of protein it also creates a creamy texture and a tangy flavor. It works perfectly in this dip! There is something so comforting about a warm, cheesy dip. Am I right?

When I serve this I like to set out a variety of pita bread, pita chips, fresh veggies and maybe even some crusty  bread. You have to have your bases covered right? But if I had to pick just one I would always serve warm pita with this Lemon Spinach Artichoke Dip.

WHAT INGREDIENTS ARE IN THIS SPINACH ARTICHOKE DIP?

SPINACH: When I make a spinach artichoke dip I use frozen spinach. You want to make sure to thaw your spinach completely and then use a cheese cloth or your hands to squeeze the water out. If you don’t do this the spinach creates a layer of water in the dip. 

ARTICHOKES: The artichokes are the star of this dip aside from the spinach. I buy the artichokes in olive oil that are quartered and then just chop them up but feel free to leave them larger if you like them to be on the bigger side. 

LEMON JUICE: The lemon juice takes this dip to the next level. It adds a nice zing and flavor to the dip that isn’t in traditional spinach artichoke dip. 

CREAM CHEESE: The cream cheese brings a rich, creamy texture to the spinach artichoke dip. Feel free to use fat-free or regular. 

GREEK YOGURT: I subbed Greek yogurt for half of the cream cheese that is often used in an spinach artichoke dip. I use a plain Greek yogurt. I try to stay away from the fat-free Greek yogurt because I think it has more flavor with a bit of fat. 

CHEESE: The combination of cheeses in this dip is so good. It uses mozzarella cheese, asiago cheese and Parmesan cheese.