Hi, I’m Hannah! Spinach Artichoke Dip is the undisputed king of party appetizers. However, the traditional restaurant version is usually loaded with mayonnaise, sour cream, and heavy cream, leaving you feeling weighed down after just a few bites. I wanted a recipe that kept all that gooey, cheesy comfort but felt light enough to enjoy guilt-free. Consequently, this Healthy Spinach Artichoke Dip has become a staple at my gatherings. By swapping the mayonnaise for Greek yogurt and using a little light cream cheese, we create a rich, velvety base that is packed with protein. Furthermore, it is loaded with veggies and bakes up bubbly and golden in just 20 minutes. It is the ‘good habit’ of making a crowd-pleaser that is actually nourishing.
Why You’ll Love This Healthy Spinach Artichoke Dip
- Lighter & High Protein: First of all, the Greek yogurt base significantly cuts down on calories and fat while boosting the protein content. You won’t miss the mayo at all.
- Crowd Pleaser: Additionally, this is a classic flavor combination that everyone loves. It disappears just as fast as the heavy version.
- One Bowl: Moreover, cleanup is incredibly easy. You simply mix all the ingredients in one bowl and transfer them to a baking dish.
- Keto Friendly: Finally, without breadcrumbs or fillers, this dip is naturally low-carb and gluten-free. Serve it with veggies for a completely keto snack.
The Simple Ingredients You’ll Need
This recipe uses pantry staples and frozen veggies for convenience.
- Frozen Spinach: To start, use frozen chopped spinach. It is affordable and easy to keep on hand. You must thaw it and squeeze it very dry before using.
- Artichoke Hearts: Next, canned artichoke hearts (packed in water) add texture and a tangy flavor. Chop them into bite-sized pieces.
- Greek Yogurt: This replaces the mayonnaise and sour cream. Use plain, non-fat or 2% Greek yogurt for a thick, tangy base.
- Cream Cheese: In addition, a small amount of light cream cheese helps stabilize the yogurt and makes the dip ultra-creamy.
- Mozzarella Cheese: Furthermore, shredded part-skim mozzarella gives us that classic cheese pull without being too greasy.
- Parmesan Cheese: Freshly grated parmesan adds a sharp, salty kick that cuts through the creaminess.
- Garlic: Fresh garlic is essential for that savory punch.
- Red Pepper Flakes: Finally, a pinch of red pepper flakes adds a tiny bit of heat to wake up the flavors.
How to Make Healthy Spinach Artichoke Dip
This process is mostly about prep and mixing. The full, detailed recipe is in the recipe card below.
- Prep the Spinach: First, thaw the spinach completely. Place it in a clean kitchen towel or cheesecloth and squeeze out as much water as physically possible. This is crucial to prevent a watery dip.
- Mix the Base: Next, in a large mixing bowl, combine the Greek yogurt, softened cream cheese, garlic, salt, pepper, and red pepper flakes. Stir until smooth.
- Add Veggies & Cheese: Then, fold in the dried spinach, chopped artichokes, parmesan cheese, and half of the mozzarella cheese.
- Transfer & Top: After that, spread the mixture into a small baking dish or oven-safe skillet. Top with the remaining mozzarella cheese.
- Bake: Subsequently, bake at 375°F (190°C) for 20-25 minutes until the cheese is melted and bubbly.
- Serve: Finally, let it cool for 5 minutes before serving with tortilla chips, crackers, or carrot sticks.
Tips for the Best Spinach Dip
- Squeeze the Spinach: Most importantly, you cannot skip this step. If you leave water in the spinach, your dip will turn into a green soup in the oven. Squeeze it until it is bone dry.
- Softened Cream Cheese: Specifically, ensure your cream cheese is at room temperature. If it is cold, it will leave lumps in your dip that won’t melt properly.
- Fresh Grated Parmesan: For instance, the green shaker can of parmesan doesn’t melt well. Buy a wedge and grate it yourself for the best flavor and texture.
- Make It Spicy: If you like heat, dice up a jalapeño or add a few dashes of hot sauce to the mixture.
Frequently Asked Questions (FAQ)
- Can I make this ahead of time? Yes! You can mix everything, put it in the baking dish, and cover it. Store it in the fridge for up to 24 hours before baking. You may need to add 5 minutes to the baking time.
- Can I use fresh spinach? Yes, but you will need a lot of it. You must sauté about 1 lb of fresh spinach until wilted, let it cool, and then squeeze it dry just like the frozen kind.
- What should I serve with this? To keep it healthy, I love serving this with sliced cucumbers, bell peppers, and carrots. It is also delicious with pita chips or whole-grain crackers.
More Healthy Appetizers
- Healthy Buffalo Chicken Dip (High Protein & Creamy)
- The Best Creamy Hummus Recipe (Easy 5-Minute Recipe)
- Easy Buffalo Cauliflower Bites (Healthy, Crispy & Baked)
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Healthy Spinach Artichoke Dip Recipe
Healthy Spinach Artichoke Dip! This creamy, cheesy dip is made lighter with Greek yogurt and packed with spinach and artichokes. The perfect party appetizer.
Equipment
- Large Mixing Bowl
- 8×8 Baking Dish or Skillet
- Clean Kitchen Towel (for spinach)
Ingredients
- 10 oz frozen chopped spinach thawed and squeezed very dry
- 1 can 14 oz artichoke hearts (in water), drained and chopped
- 4 oz light cream cheese softened
- 3/4 cup plain non-fat Greek yogurt
- 1/2 cup grated parmesan cheese
- 1 cup part-skim mozzarella cheese shredded (divided)
- 2 cloves garlic minced
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat: First, preheat your oven to 375°F (190°C). Spray a small baking dish with cooking spray.
- Dry Spinach: Place the thawed spinach in a clean towel. Squeeze tightly over the sink until no more water comes out.
- Mix Base: Next, in a large bowl, whisk together the softened cream cheese, Greek yogurt, garlic, salt, pepper, and red pepper flakes until smooth.
- Add Mix-Ins: Stir in the dried spinach, chopped artichokes, parmesan, and 1/2 cup of the mozzarella cheese. Mix well.
- Assemble: Spread the mixture evenly into the baking dish. Top with the remaining 1/2 cup of mozzarella cheese.
- Bake: Finally, bake for 20-25 minutes until the cheese is melted and golden brown. Serve warm.
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