This Healthy Spinach Artichoke Dip has become one of my go-to party appetizers. It pairs well with a variety of snacks, and it's quick and easy to prepare. Some of the mayonnaise and sour cream are replaced with Greek yogurt to create a high-protein spinach artichoke dip that is still just as cheesy.
Recipe Essentials
- 🍽️ Course: Appetizer
- ⏱️ Cooking Time: 25 minutes
- 🍴 Servings: 24
- 🧄 Flavor Profile: Creamy and savory with garlicky depth, mild tang from yogurt, and fresh spinach balanced by briny artichokes.
- 🍚 Best Served With: Fresh veggies, whole-grain crackers, toasted pita, or baked tortilla chips.
- 🧊 Make Ahead?: Yes, prepare up to a day ahead and refrigerate; bake or reheat just before serving.
Summarize and Save This Content On
If I'm invited to a party or potluck, this lighter spinach artichoke dip is my favorite to bring because it doesn't take a lot of time or effort. It's sharp, creamy, and full of just the right amount of artichoke and spinach to keep you coming back for more.
Some other delicious and easy spinach artichoke dip recipes you should try are Olive Garden spinach artichoke dip and bacon spinach artichoke dip.
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Why You'll Love This Recipe
- It's ready in 30 minutes: Prep and baking take 30 minutes total, proving you can enjoy stunning food without spending hours in the kitchen.
- It's make-ahead friendly: I love that I can prepare this dip, pop it in the refrigerator, and bake it when I'm ready.
- It's versatile: Not only does this make a fabulous dip, but it's yummy hot, cold, or added to other recipes like sandwiches and pasta!
Ingredients
The key components of this healthy spinach artichoke dip are listed below. They're common and easy to find!
- Cheese: For this healthier spinach artichoke dip, I use cream cheese, mozzarella, and parmesan. Ensure that the cream cheese is softened so it mixes easily with the other ingredients.
- Greek yogurt: Plain Greek yogurt is key to making it a bit healthier than the traditional recipe! Whether you use full, low, or non-fat is up to you.
- Artichoke hearts: Jarred or canned artichoke hearts are fine. Drain them fully to keep the dip from becoming watery.
- Frozen spinach: This needs to be thawed and drained of excess moisture because it can also make the dip watery.
- Mayo and sour cream: These add richness and creaminess to the dip. I just use less and add Greek yogurt to make it lighter!
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Sun-dried tomato basil: Add about ¼ cup of drained and chopped sun-dried tomatoes for Italian flair. Garnish with freshly chopped basil!
- Lemon herb: Add a squeeze of lemon juice and some herbs like chives and dill for brightness.
- Green chile: Stir in a small can of diced green chiles for brightness and spice. Use any heat level you like, just drain them first.
- Chipotle: Sprinkle in 1 teaspoon of chipotle chili pepper powder for smoky heat.
How to Make Healthy Spinach and Artichoke Dip
To get started, preheat your oven to 350 degrees F and grease your baking dish. Ensure that you strain the thawed spinach, too.
Step 1: Sauté the onions and garlic. Heat oil in a pan over medium-low heat, and cook the onion for 5 minutes. Then, add the garlic and cook for another minute.
Step 2: Add cream cheese and mozzarella. Now you can stir in the cubes of cream cheese and 1 cup of mozzarella until they melt.
Step 3: Stir in the remaining ingredients. Next, take the skillet off the heat and add the spinach, artichokes, and other ingredients besides the remaining mozzarella.
Step 4: Transfer to the baking dish. Pour the mixture into the baking dish and spread it evenly.
Step 5: Sprinkle remaining cheese. Then sprinkle the rest of the mozzarella on top.
Step 6: Bake. Put it in the oven and bake it for 20-25 minutes or until bubbly. Serve with chips or these pizza dough breadsticks.
Recipe Tips
- Use freshly shredded cheese: When you shred cheese yourself, it melts better because it doesn't have the anti-caking agents added to pre-shredded cheese.
- Enjoy it cold: You can enjoy your leftovers cold straight from the refrigerator if you like!
- Storage directions: Keep extra spinach artichoke dip in an airtight container in the fridge for up to 4 days. Avoid freezing it to preserve its consistency and texture.
Try this spinach artichoke dip without mayo for another creative take on the classic recipe.
Serving Suggestions
- Tortilla chips or these air fryer pita chips make great, simple dippers for this dip.
- Try these cheesy mushroom appetizer toasts and crispy fried parmesan asparagus as unique dippers for this healthy spinach artichoke dip.
- Serve it alongside chicken ricotta meatballs and crispy cheese bruschetta bites for a party.
This recipe pairs well with my crab dip with cream cheese. Make them together on game day and impress your friends and family.
Recipe FAQs
Overbaking can cause the fat to separate from the proteins, causing the dip to become oily. Once the cheese melts and the edges start to bubble, it's ready.
This can happen depending on whether your oven tends to run hot. Cover the dip and then let it broil for 2-3 minutes to get just a light golden brown.
Sure! Add 3-4 cups of fresh spinach to the skillet with the cream cheese and mozzarella to allow it to wilt slightly. Then, follow the rest of the directions!
More Delicious Dip Recipes
Do you like dip recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Healthy Spinach Artichoke Dip
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 large yellow onion minced
- 2 tablespoon garlic minced
- 3 8- ounce bricks cream cheese full fat
- 3 cups mozzarella cheese divided
- 12 ounces artichoke hearts drained and chopped (1 ½ cups)
- 750 grams frozen spinach packed and thawed
- 1 cup Greek yogurt plain
- 1 cup parmesan cheese
- ½ cup mayonnaise
- ½ cup sour cream
Instructions
- Preheat oven to 350F and lightly grease a 1 ½ quart baking dish.
- Thaw and strain spinach to get rid of as much excess moisture as you can.
- Heat oil in a large pan over medium-low heat, add onion and cook for 5 minutes. Then cook garlic until fragrant.
- Add in the cream cheese and 1 cup of the mozzarella cheese and mix regularly until melted.
- Remove from heat and stir in artichokes, spinach, Greek yogurt, parmesan cheese, mayonnaise and sour cream until well blended.
- Pour into prepared baking dish and cook for 20-25 minutes or until bubbling at the sides.
- If desired, turn on the broiler for an additional 2-3 minutes.
Notes
- Feel free to make this healthy spinach dip recipe using fresh spinach instead of frozen.
- Avoid freezing this dip to preserve its consistency and texture.
- You may enjoy leftovers straight from the fridge or reheat them in the microwave.
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