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+ servings

Greek Yogurt Spinach Dip

This Easy Homemade Greek Yogurt Spinach Dip uses Greek yogurt to keep it healthy but SUPER thick and creamy! It's quick, easy, protein packed and always a hit at parties!
Course Appetizer, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 55 minutes
Servings 6 People
Calories 165kcal
Author Taylor


  • 1 Head of garlic
  • 2 tsp Olive oil divided
  • 6 Cups Cauliflower, cut into bite sized pieces (560g)
  • 1/2 Cup Onion roughly chopped
  • 1 1/2 Cup Parmesan cheese grated and divided (4.5 oz)
  • 1/2 Cup Plain Non Fat Greek yogurt
  • 1 Tbsp 2% Milk
  • 1 tsp Salt
  • 1/4 tsp Smoked Paprika
  • Pepper to taste
  • 3 Cups Spinach, packed


  • Preheat your oven to 400 degrees.
  • Cut the top of the head of garlic off, so that the tips of the cloves are exposed. Place it in center of a piece of tinfoil (shiny side in) and drizzle with 1 tsp of olive oil. Massage the oil into the garlic and then form the tinfoil around the garlic head tightly, like a little packet. Place on a small baking tray and cook until soft and fork tender, about 40-45 minutes.
  • While the garlic roasts,  bring a large pot of water to a boil.  Once boiling, place the cauliflower in, cover and cook until fork tender, about 10-15 minutes. Drain and place into a high powered blender.
  • Heat the remaining 1 tsp of oil in a small pan over medium heat and cook the onion until golden brown, about 5 minutes. Add it into the blender.
  • Once the garlic has cooked, add 1 cup of the grated Parmesan cheese, the Greek yogurt, Milk, Salt, smoked paprika and Pepper in the blender. Then, roughly chop 4-8 cloves of the roasted garlic,* and add it into the Blendter as well.
  • Turn the Blender on to the "blend" setting until smooth and creamy.
  • Once the dip is smooth, add in 2 cups of the spinach and turn the Blender to the "chop" setting just for a few seconds until the spinach is broken down.  
  • Roughly chop the remaining spinach and stir it in, to add some texture.
  • Transfer to an oven-safe serving dish and sprinkle with the remaining 1/2 cup of cheese.
  • Bake, uncovered, until golden brown and bubbly, about 20-25 minutes.  OPTIONAL: broil for a few minutes to get the cheese really golden!
  • Let cool for a few minutes and DEVOUR immediately!



* The amount of garlic you uses depends on the size of your cloves, and an on how much garlic flavour you like. We like a lot of garlic and I used 4 very large cloves, and we found it perfect. Add a few at a time, taste and adjust to your liking.


Calories: 165kcal | Carbohydrates: 10.4g | Protein: 13.9g | Fat: 8.4g | Saturated Fat: 4.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 17mg | Sodium: 838mg | Potassium: 446mg | Fiber: 3.6g | Sugar: 3.8g | Vitamin A: 6050IU | Vitamin C: 89.1mg | Calcium: 370mg | Iron: 1.1mg