by Olena

Healthy Spinach Artichoke Dip

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Olena Osipov
5 from 1 vote

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This Healthy Spinach Artichoke Dip will be a party hit; it’s creamy and cheesy, replacing heavier dairy for Greek yogurt and just a touch of mayo. The result is a creamy chilled or hot appetizer that contains less fat and calories (and no one would guess)!

You’re sure to love this healthier dip served alongside other crowd-pleasers, like stuffed dates, French onion dip, healthy spinach dip, and healthy veggie dip!

Oven baked healthy spinach artichoke dip being served.

It’s tricky to toe 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.

Greek yogurt replaces cream cheese and sour cream to add creaminess and tang, parmesan adds saltiness, mozzarella is super mild and creamy, and a touch of mayo adds richness. Combine that with garlic, onion, spinach, and artichoke hearts, and this spinach and artichoke dip is still just as much the crowd-pleasing party appetizer as the original!

Interested in more cheesy party dips/spreads? You may also like healthy 7-layer dip, healthy buffalo chicken dip, and this healthy cheese ball!

Why Make Spinach and Artichoke Dip?

  • 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. Ready in under 30 minutes!
  • Creamy and cheesy: You won’t be left disappointed with this perfectly balanced blend of parmesan, mozzarella, mayo, & 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, at the holidays, game days, and more!
  • Make ahead: Prepare it up to 3 days ahead, then bake when ready.
Hot spinach artichoke dip in baking dish with server.

Ingredients for Artichoke Dip Recipe

  • Artichoke hearts: You’ll need a jar/ can of artichoke hearts drained.
  • Spinach: I recommend using organic frozen spinach. Allow it to thaw and squeeze all the excess liquid.
  • Aromatics: This uses a combination of onion (or shallots) and garlic. Increase the amount to taste. You could also use roasted garlic for a more mellow, caramelized flavor, but more will be needed.
  • Greek yogurt: To take the place of extra dairy in regular spinach artichoke dip, this healthy version uses Greek yogurt. I recommend using one that’s 2% fat for the best results. Don’t use 0%, as it will taste flat.
  • Cheese: You need a combination of freshly grated mozzarella cheese and parmesan cheese.
  • Mayonnaise: This healthy spinach artichoke 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).
Artichoke hearts, frozen spinach, mayo, cheese, and greek yogurt ingredients.

How to Make Healthy Spinach Artichoke Dip

  • Thaw the spinach: First, make sure you leave the spinach to thaw overnight in a colander (to naturally drain). In the morning, use your hands to squeeze out all the excess liquid from the spinach.

If you’ve forgotten to leave it to thaw overnight, you can microwave it for 2-3 minutes, instead.

Using Fresh Spinach

To use fresh spinach: Use the same weight of spinach, chop, and sauté (adding it in increments to the pan) until wilted. Then, transfer it to a colander to leave to cool. Finally, squeeze out all the excess liquid from the spinach and continue with the recipe.

Squeezing water from spinach in colander.

  • Blend the ingredients: Preheat the oven to 375F/190C. Then, add the 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: To the medium mixing bowl, add the spinach, cheese, yogurt, mayo, and seasonings. Then stir well until combined.
  • Bake the spinach and artichoke dip: Transfer the dip to a medium sized baking dish (8 inch, 9 inch or 11×7 all work) and bake for 15 minutes, or until hot, bubbly, and the cheese is melted. Then enjoy!

Be careful not to overbake the hot spinach artichoke dip as the yogurt can separate. However, if you want a more browned top, you could broil it for just a minute or so.

Keep reading for my top recommendations for what to serve with this popular party dip!

Optional Add-In’s and Variations

There are several ways to add extra ‘pizazz’ to your healthy spinach artichoke dip. Here are some of my favorite alterations!

  • Cheesy topping: Save some cheese to sprinkle over the top and broil at the end for a bubbly, browned, crispy, cheesy topping.
  • Other cheese: Experiment with using other cheeses as part of the recipe (just like with stuffed dates), including crumbled feta, goat cheese, Romano cheese, cheddar, Gruyere, Gouda, Swiss, etc.
  • Water chestnuts: Use an 8oz can of water chestnuts, drained and chopped.
  • Bell pepper: Add a finely chopped and sauteed red/orange bell pepper for extra nutrients and color.
  • Mushrooms: Sauteed and chopped cremini mushrooms make for a flavorful addition to this healthy artichoke dip.
  • Bacon: A small amount of finely chopped pre-cooked smoky bacon (just a few slices) 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 ½-1lb of finely chopped uncooked shrimp or crab (fresh or canned).
  • Chicken: Add 1 (or more) cups of finely shredded cooked chicken (like this Instant Pot shredded chicken or oven-baked chicken breast).
  • Chili: For a spicy artichoke dip, add some finely chopped jalapeño or another chili. Alternatively, add a dash of hot sauce (or more to taste).
  • Sun-dried tomatoes: Add ½-1 cup of finely chopped sun-dried tomatoes.
  • Olives: Blend or finely chop ½ cup of olives into the dip.
  • Dairy free: Use your favorite dairy-free substitutes for all the dairy in this artichoke dip recipe.
  • 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.

Tips for Best Results

  • Save the spinach liquid: It’s full of nutrients and can be added to juices and green smoothies.
  • Avoid 0% Greek yogurt: Since we’ve replaced other fats for lighter yogurt, it needs to be at least 2%; otherwise, the dip tastes flat and dull.
  • The best artichoke: Use pre-marinated or fresh artichoke hearts rather than brined artichoke (for the best flavor). Marinated will have more flavor than canned.
  • To cook in a slow cooker: Spread the dip ingredients in the bottom of your crockpot (4 quarts would be best for this amount) and cook on LOW for 2-3 hours, stirring halfway.
  • To serve warm at a party: You can serve it out of a crock pot on the ‘keep warm’ function.
  • Using the leftovers: If you’re sick of eating it as a dip, this also makes for a simple (and delicious) pasta sauce (with a little milk to thin it to a saucy consistency). You can also use it for stuffed spinach chicken!

FAQs

What does artichoke taste like?

Artichokes have an earthy yet fairly mild and nutty flavor (similar to asparagus or even Brussels sprouts). Depending on which type you use (marinated, canned, etc.), they can also be pretty lemony.

Can you reheat spinach artichoke dip?

Absolutely! My favorite way to reheat the artichoke dip is in the microwave in 30-40 second increments until warmed through. However, you could also reheat it in the oven at 350F/180C until warmed through (10-15 minutes).

How do you thicken spinach artichoke dip?

The easiest way to thicken this dip is to add more spinach and artichoke. However, to avoid getting a runny dip in the first place, make sure to remove all the excess liquid from the spinach and avoid non-fat yogurt.

Is spinach artichoke dip unhealthy?

Regularly, yes, as it contains a ton of heavy dairy, mayo, cream cheese, and regular cheese. However, this lighter, healthy spinach artichoke dip minimizes the mayo, swaps out the cream cheese for Greek yogurt, and reduces the remaining dairy. The result is a dip that’s still creamy and cheesy but much lighter overall.

Healthy spinach artichoke dip in baking dish with veggies and crostini in bowls.

How to Serve Hot Spinach Artichoke Dip?

Like most dips, 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, etc.

You can also serve the healthy spinach artichoke dip in a bread bowl. Follow this great video for preparing the bowl.

  • Crackers: I like to use Mary’s Gone and Triscuits that I buy at Costco. However, use your preferred crackers (regular, whole grain, seeded, etc.)
  • Tortilla chips: I like to use Que Pasa tortilla chips. Other plain chips would also work.
  • Crudites: Such as cucumber, celery, and carrot sticks, bell pepper, baby corn, radish, etc. You could also use blanched veggies like broccoli, asparagus, green beans, etc.

Even better, you can enjoy this as a bubbly hot spinach artichoke dip or chilled on a charcuterie board, no matter which mood you’re in!

Can You Freeze Healthy Artichoke Dip?

There are several ways you can store this healthy spinach artichoke dip, including:

Make ahead: You can 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 it, give it another good stir and then bake as written.

Store: Allow the dip to cool and then store in an airtight container in the fridge for up to 5 days.

Freeze: I haven’t attempted to freeze this healthy spinach artichoke 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.

More Healthy Appetizers To Try

Healthy spinach artichoke dip dipped out of baking pan on spoon.
Healthy Spinach Artichoke Dip

Healthy Spinach Artichoke Dip

This Healthy Spinach Artichoke Dip will be a party hit; It's creamy and cheesy, replacing heavier dairy for Greek yogurt and just a touch of mayo. The result is a creamy chilled or hot appetizer that contains less fat and calories (and no one would guess)!
5 from 1 vote
Print Save Rate
Course: Appetizer
Cuisine: North American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8
Calories: 131kcal
Author: Olena Osipov

Ingredients

  • 14 oz can artichoke hearts drained
  • 1/2 small onion
  • 3 small garlic cloves
  • 10 oz package chopped frozen spinach thawed & liquid squeezed
  • 1/2 cup Parmesan cheese grated
  • 1/4 cup mozzarella cheese grated
  • 1 cup plain Greek yogurt 2% + fat
  • 1/4 cup mayo
  • Pinch of red pepper flakes
  • Pinch of 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.

Make ahead and store: Refrigerate stirred and unbaked dip in an airtight container for up to 3 days. Give it another stir before baking and follow the recipe.

    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.

      Freeze? I have not tried freezing it and am not sure whether yogurt will separate and dip become watery. Please report if you do.

        Notes

        • Save the spinach liquid: It’s full of nutrients and can be added to juices and green smoothies.
        • Avoid 0% Greek yogurt: Since we’ve replaced other fats for lighter yogurt, it needs to be at least 2%; otherwise, the dip tastes flat and dull.
        • To cook in a slow cooker: Spread the dip ingredients in the bottom of your crockpot (4 quarts would be best for this amount) and cook on LOW for 2-3 hours, stirring halfway.
        • To serve warm at a party: You can serve it out of a crock pot on the ‘keep warm’ function.
        • Using the leftovers: If you’re sick of eating it as a dip, this also makes for a simple (and delicious) pasta sauce (with a little milk to thin it to a saucy consistency). You can also use it for stuffed spinach chicken!
        See recipe post for more tips and FAQs.

        Nutrition

        Serving: 0.25cup | Calories: 131kcal | Carbohydrates: 7g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 347mg | Fiber: 2g | Sugar: 2g

        Recipes and images are a copyright of ifoodreal.com. It is against the law to republish recipes without permission. Nutritional info is approximate.