Indian · 20 min
Spinach-Artichoke Yogurt Dip with Toasted Naan
- 20 min
- 2–6 servings
- 317 kcal / serving
A creamy yogurt-based dip folded with wilted spinach and marinated artichokes, served with toasted naan. It comes together quickly for a simple weeknight bite with a hearty, dip-friendly texture.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (6 oz) jarartichoke hearts, marinated
- ½ (5 oz) pkgbaby spinach
- 1flatbread or naan
- 1 clovegarlic
- ⅔ cupplain Greek yogurt
- 1shallot
- flatbreads or naan
- shallots
- red onion
From the pantry: crushed red pepper, extra virgin olive oil, salt
Cookware
baking sheet pan · chef's knife · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · nonstick skillet · oven mitts · stirring spoon · toaster (optional) · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby spinach
- 1 clovegarlic
- 1shallot
- shallots
- red onion
Dairy, eggs & chilled
- ⅔ cupplain Greek yogurt
Bakery & bread
- 1flatbread or naan
- flatbreads or naan
Sauces, oils & condiments
- ½ (6 oz) jarartichoke hearts, marinated
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| artichoke hearts, marinated | ½ (6 oz) jar | 1 (6 oz) jar | 1 ½ (6 oz) jars |
| baby spinach | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| flatbread or naan | 1 | 2 | 3 |
| garlic | 1 clove | 2 cloves | 3 cloves |
| plain Greek yogurt | ⅔ cup | 1 ⅓ cups | 2 cups |
| shallot | 1 | 2 | |
| red onion | ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Heat the oven under the broiler and position the rack toward the top if you plan to finish the naan under direct heat (omit this if you’ll use a toaster).
- Rinse and dry the spinach, then chop it roughly and set it aside in a small bowl.
- Peel and mince the garlic and shallot.
- Warm a skillet over medium heat.
- Drain and finely mince the artichokes while the skillet heats.
- Swirl a little oil in the hot skillet, then cook garlic, shallot, and a pinch of salt until they soften, about 2–3 minutes.
- Add the spinach in batches, letting each handful wilt a bit before adding more; stir until all the spinach is completely wilted, about 1–2 minutes more, then remove from heat and let cool briefly.
- Stir in the artichokes with the spinach, leaving the mixture to rest a few minutes; in a separate bowl whisk together the yogurt with salt and crushed red pepper.
- Fold the cooled spinach-artichoke mixture into the yogurt and mix until combined; set the dip aside.
- Arrange the naan on a baking sheet and broil until toasted, flipping halfway through, about 2 minutes; or toast using a toaster if preferred, then cut the breads into wedges.
- Serve the warm naan with the spinach-artichoke yogurt dip, dividing between plates as you portion.
Two tips
- Prep the spinach earlier in the day and refrigerate for a quicker finish.
- Swap in any flatbread you have on hand or serve the dip with raw veggies for a lighter option.
Nutrition per serving
- Calories
- 317 kcal
- Protein
- 16 g
- Carbs
- 37 g
- Fat
- 12 g
- Fiber
- 4 g
- Sodium
- 352 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.