Healthy Spinach Artichoke Dip is creamy and cheesy, replacing heavier dairy for Greek yogurt and just a touch of mayo. This healthy appetizer will be a party hit that contains less fat and calories, and no one would guess!
You sure will love other crowd pleasers like healthy spinach dip, healthy 7 layer dip and baked feta dip!
Table of Contents
It can be tricky to draw the line between creating healthy versions of family favorites and boring, tasteless dishes, but I’m well practiced at it!
By adjusting the ratio of ingredients and swapping out one dairy for another, this healthy spinach artichoke dip tastes so great no one would guess it’s a lighter version! Just like with healthy buffalo chicken dip!
Why You’ll Love This Recipe
- Super easy: Just blend and bake, that’s it! No complicated steps or equipment.
- Minimal prep: Just a few minutes hands on, then leave to bake. This healthy dip is ready in under 30 minutes!
- Creamy and cheesy: You won’t be left disappointed with this perfectly balanced blend of Parmesan, mozzarella, mayonnaise and Greek yogurt.
- Less fat: With less mayo and added Greek yogurt, it’s creamy without being too fatty.
- Crowd pleaser: Perfect for bringing to parties, potlucks, Thanksgiving, Christmas, summer get togethers, game days, and more!
- Make ahead: Prepare it up to 3 days ahead, then bake when ready.
Ingredients for Healthy Spinach Artichoke Dip
- Artichoke hearts: You’ll need a can of artichoke hearts packed in water or a jar of artichoke hearts packed in oil. Marinated artichokes will have more flavor than canned. Drain well.
- Frozen spinach: Use a package of chopped spinach. Allow it to thaw and squeeze all the excess liquid.
- Aromatics: A combination of onion and garlic. Increase the amount to taste. You could also use roasted garlic for a more mellow, caramelized flavor, but you will need more of it.
- Greek yogurt: I recommend using one that has at least 2% of fat for the best results. Don’t use 0%, as dip will taste flat.
- Cheese: You need a combination of two freshly grated cheeses. Full-fat mozzarella cheese and I don’t recommend low fat because it separates. Feel free to use cheddar, Gruyere, Gouda or Swiss cheese instead. And freshly grated Parmesan cheese, not from a shaker.
- Mayonnaise: This dip recipe uses just enough mayo to add that rich and creamy flavor without adding too much additional fat. Plus, the amount per serving is minimal. For extra health benefits, you could also use avocado oil mayo over regular mayo.
- Seasonings: All you need is salt, black pepper, and a pinch of red pepper flakes (adjust the amount to taste).
How to Make Healthy Spinach Artichoke Dip
- Thaw the spinach: Make sure you leave frozen spinach to thaw overnight in a colander. In the morning, use your hands to squeeze out all the excess liquid from spinach.
- Blend the ingredients: Preheat oven to 375 F. Add artichoke hearts, onion, and garlic to a food processor and process until finely chopped. Then transfer to a medium bowl. Alternatively, you can finely chop all the ingredients by hand, but this will take longer.
- Mix: Add spinach, mozzarella cheese, Parmesan cheese, Greek yogurt, mayo, and seasonings. Then stir well until combined.
- Bake: Transfer mixture to a medium sized baking dish (8 inch, 9 inch or 11×7 work). Bake for 15 minutes or until hot, bubbly, and the cheese is melted. Then enjoy!
Tips for Best Results
- Avoid 0% Greek yogurt: Since we’ve replaced other fats for lighter yogurt, it needs to be at least 2%. Otherwise, your healthy spinach artichoke dip will taste “healthy” aka not creamy.
- Use full-fat cheese: I recommend to use full-fat mozzarella because low fat or part-skim mozzarella separates during baking.
- Shred your own cheese: It melts better. Store-bought pre-shredded cheese is coated in anti-caking agents that prevents it from melting.
- If you forgot to thaw spinach overnight: Microwave it in 1-2 minutes intervals or use Defrost function on your microwave. Then squeeze.
- Don’t over bake the dip: You want the dip just to get hot, cheese melted and flavors to “mingle” a bit. If you bake it too long, Greek yogurt can separate. However, if you want a more browned top, you could broil it for just a minute or so.
- Save the spinach liquid: It’s full of nutrients and can be added to juices and green smoothie.
Variations
There are several ways to add extra pizazz to your healthy spinach artichoke dip. Here are some of my favorite alterations!
- Cheesy topping: Sprinkle some cheese over the top and broil at the end for a bubbly, browned, crispy, cheesy topping.
- Water chestnuts: Add an 8 ounces can of water chestnuts, drained and chopped.
- Bell pepper: Add a finely chopped and sauteed sweet bell pepper for extra nutrients and color.
- Mushrooms: Sauteed and chopped brown mushrooms make for a flavorful addition.
- Bacon: A small amount of finely chopped baked bacon will add a smoky, salty flavor. But don’t go overboard, as it’ll also be adding fat!
- Seafood: Shrimp and crab work very well in this spinach and artichoke dip recipe. I recommend adding around 1-2 cups of finely chopped uncooked shrimp or crab (fresh or canned).
- Chicken: Add 1-2 cups of finely shredded cooked chicken like this Instant Pot shredded chicken or baked chicken breast.
- Chili: For a spicy artichoke dip, add some finely chopped jalapeño or a dash of hot sauce.
- Sun-dried tomatoes: Add 1/1 cup of finely chopped sun-dried tomatoes, drained if from a jar.
- Olives: Blend or finely chop 1/2 cup of olives into the dip.
- Lemon zest: To add a little zing to this rich dip and help cut through the richness.
- Dried herbs: A small amount of dried basil, oregano, or Italian seasoning would work.
Serving Ideas
This dip is best served warm. So, if it’s a party, you can bake and transfer the dip to a crock pot and turn on Keep Warm function. If it dried out after 3-4 hours, add a splash of milk and stir. This should rehydrate it.
You can also serve it in a bread bowl. Follow this great video for preparing the bowl.
There are several classic accompaniments you can serve alongside this healthy spinach artichoke dip, including:
- Bread: Melba toast, soft pretzel, crostini, focaccia, crusty baguette, pita chips.
- Crackers: Mary’s Gone and Triscuits crackers are whole grain healthier options. However, use any preferred crackers like pretzel crisps.
- Tortilla chips: I like to use Que Pasa tortilla chips. Other plain chips would also work.
- Crudites: Sliced vegetables such as cucumber, celery, carrot sticks, zucchini, bell pepper and radish.
How to Store and Reheat
Store: Allow the dip to cool and then store in an airtight container in the fridge for up to 5 days.
Reheat: My favorite way to reheat the artichoke dip is in the microwave, in 30-40 seconds increments until warmed through. However, you could also reheat it in the oven at 350F for about 10-15 minutes.
Freeze: I haven’t attempted to freeze this dip yet, as I’m worried the yogurt may separate and the dip will become watery upon thawing. If you try it, let me know how it works.
FAQs
Yes. Use the same weight of fresh spinach. Chop and sauté it until wilted. Then transfer to a colander to leave to cool. Finally, squeeze out all the excess liquid from the spinach and continue with the recipe.
Yes. Spread the dip ingredients in the bottom of your crockpot (4 quarts would be the best for this amount) and cook on Low heat for 2-3 hours, stirring halfway.
To avoid getting a runny dip, make sure to remove all the excess liquid from the spinach and to not use 0% and 1% Greek yogurt and part-skim mozzarella cheese.
If you’re tired of eating it as a dip, make simple and delicious pasta sauce with a little milk to thin it to a saucy consistency. Almost like chicken spinach pasta. You can also use it for spinach stuffed chicken breast!
Yes. Blend, mix, and refrigerate the unbaked healthy spinach artichoke dip in an airtight container for up to 3 days. Then, when you’re ready to bake, give it another good stir and then follow the recipe.
More Spinach Recipes
More Healthy Dip Recipes To Try
- Healthy French onion dip
- Cottage cheese ranch dip
- Cucumber appetizer bites
- Cranberry jalapeno dip
- Instant Pot buffalo chicken dip
Healthy Spinach Artichoke Dip
Equipment
Ingredients
- 14 ounces can artichoke hearts drained
- 1/2 small onion
- 3 small garlic cloves
- 10 ounces package chopped frozen spinach thawed & liquid squeezed
- 1/2 cup Parmesan cheese freshly grated
- 1/4 cup mozzarella cheese (not low fat) grated
- 1 cup plain Greek yogurt 2% + fat
- 1/4 cup mayo
- Pinch red pepper flakes
- Pinch salt
- Ground black pepper to taste
Instructions
- Preheat oven to 375 degrees F. In a food processor, add artichoke hearts, onion, garlic and process until finely chopped. Transfer to a medium bowl.
- Add spinach, Parmesan cheese, mozzarella cheese, yogurt, mayo, red pepper flakes, salt and pepper.
- Stir until well combined and transfer to a medium sized baking dish.
- Bake for 15 minutes or until hot and cheese has melted. Don't over bake because yogurt will start separating.
- Serve hot. Our favorite dippers include Que Pasa tortilla chips, celery and carrot sticks, thickly sliced cucumbers, whole grain crackers like Mary's Gone and Triscuits.
Notes
- Store and reheat: Refrigerate leftovers in an airtight container for up to 5 days. Reheat in a microwave (best) or bake at 350 until warmed through. Not recommended to freeze.
- To serve warm at a party: You can serve it in a crockpot on the Keep Warm function.
Delicious! Family loved it! Will make again! THANK YOU for the great recipe!
Fantastic! Glad you enjoyed the recipe!
This is delicious! What a great find. I think next time I’ll add artichokes to it. I like knowing that that this dip is low fat.
Fantastic! Glad you enjoyed the recipe!
I do not like yogurt. What can I use instead of the yogurt? Also, do not like cream cheese either. Any suggestions would be greatly appreciated
I would try 1/2 cup mayo or sour cream instead.
So creamy and good, we couldn’t stop eating it!
So glad you enjoyed it! Happy New Year!