Spinach, Artichoke, and Sun Dried Tomato Sauce

I have been on a cheese KICK lately. Cheddah, asiago, feta, blue, there isn’t a (pasteurized) cheese I haven’t been enjoying this pregnancy. That said, I’ve been getting a little more creative in the kitchen since it has become one of my several-times-per-day staples. Hence, this Spinach, Artichoke, and Sun Dried Tomato Sauce was born. Rich, creamy, and super satisfying, you won’t believe the lightened up upgrade this classic dip flavor gets!




This sauce is heavenly over your favorite pasta or zoodles, if that’s your thing, but also makes a fantastic party dip. This recipe makes a nice amount of sauce so you can probably do both! What was that old saying? Have your cheese and eat it too?… 😉 Ok, let’s get cooking. 


We start where any good sauce does, with sautéed garlic. We heat ours up in a little evoo. 




Next, we add our spinach. We opted for fresh but you can absolutely use frozen, just be sure to drain it well first. 



Once wilted and tender, remove and set aside.




Next, we want to get our cheese and yogurt melting. 



Mixture should become smooth and just start to bubble (careful not to overheat!)




To this mixture, add seasonings, wilted spinach, artichoke hearts, and sun dried tomatoes. 




Voila! Your sauce is ready to go. Add milk as needed to reach desired consistency. For a dip, leave as is.




2 cloves garlic, minced

1 tbsp extra virgin olive oil

10-12 oz fresh spinach (drained, frozen spinach can substitute)

2 cans artichoke hearts (approx. 16 oz drained) chopped

3/4 cup sun dried tomatoes, not in oil

8 oz reduced fat cream cheese

1 1/2 cups plain Greek yogurt

3/4 cup shredded parmesan cheese*

3/4 cup mozzarella cheese

1/4 cup milk or broth

1/2 tsp garlic powder

1/4 tsp onion powder

1/4 tsp black pepper

Squeeze of lemon, optional


*we used Quatro Formaggio, an asiago/parm/provolone/mozz mix from TJs. A half and half mix of parm and mozz works perfectly as well!



Heat olive oil over medium heat in a large pot. Add garlic and sauté for 1 minute, careful not to burn. Add spinach and begin stirring. Spinach will begin to wilt. Continue stirring until all spinach is wilted and tender. Remove spinach and set aside. To the pot, add cream cheese, yogurt, and cheese; stir occasionally until cheese is fully melted and mixture begins to bubble. Reduce heat to low. Add dried seasonings, wilted spinach, sun dried tomatoes and stir to combine. Add splashes of milk as needed to thin. Note: If serving as a dip, you may skip the milk to keep a thicker consistency. 





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