Healthy spinach artichoke dip takes just 10 minutes to mix together then gets sprinkled with cheese and baked until hot and bubbly. It’s a great party appetizer and can be prepped ahead!
It’s me. I’m the person who always bring an appetizer to share that has veggies in it.
I need my greens! I want my greens!
And if they happen to be creamy and covered in cheese, well, so be it.
Today’s recipe for this healthy spinach artichoke dip is a long time favorite. I’ve been making it for almost 20 years now and it’s always a hit.
It’s lightened up with reduced fat cream cheese, nonfat Greek yogurt for some creaminess and protein, and just enough cheese to give it a beautiful baked cheesy crust and plenty of flavor and richness.
You’ll never know it’s been healthified!
(Full disclosure, I thought I had already shared this recipe with y’all. But no, I’ve shared my aunt’s hot artichoke dip and my healthy spinach dip but not this spinach artichoke original!)
This dip is thick and creamy and perfectly scoop-able.
It’s also super easy to make. It’s just about 10 minutes to get everything well mixed in a bowl and transferred to a baking dish to go in the oven.
You can also prep it ahead if needed. I love doing that earlier in the day before people come over so I’m not so rushed last minute.
This recipe also makes A LOT!
Perfect for serving a big crowd or at a party. (And I have lots of ideas for leftovers, so even if you have a smaller group, I would make the full batch! But it's also easy to halve, if you prefer.)
OK, let’s get cooking.
Ingredient Notes:
Spinach: We’re using frozen cooked spinach for this recipe. It comes packed together really well and it needs to be thawed and WELL drained so you don’t add a lot of water to the dip.
Artichokes: You need 2 cans for the full recipe and they should be well chopped so it’s easy to incorporate into the mix - and later to scoop.
Cream cheese: I use a ⅓ less fat cream cheese to lighten this up. You can certainly do full fat but I don’t recommend using the fat free kind for flavor/consistency reasons. Also, a block of cream cheese is easier to work with than the tub, in my opinion.
Greek yogurt: Any plain Greek yogurt will work - fat free, 2% or 5%.
As mentioned, this recipe makes a lot. Check out these ways to use any extra.
Ideas for Leftovers:
- Use the dip as a spread for a turkey/chicken sandwich or wrap.
- Add to a bagel in the morning and sprinkle with “everything but the bagel” seasoning.
- Spread on tortillas and add some chicken and make a wrap or a quesadilla.
- Use for spinach artichoke stuffed French bread.
- Make spinach artichoke chicken casserole for dinner.
By the way, leftovers can be stored in the refrigerator, once cooled, in a covered container for up to 5 days.
I hope you give this a try for a guaranteed party favorite!
Enjoy!
XO,
Kathryn
Healthy Spinach Artichoke Dip
Ingredients
- 10 oz. frozen spinach, thawed and squeezed dry very well
- 2 (14 oz.) cans artichoke hearts, drained and chopped small
- 2 (8 oz.) blocks of ⅓ less fat plain cream cheese, softened
- 1 cup plain nonfat Greek yogurt (or 2% or 5%)
- ½ cup grated Parmesan cheese, divided
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup shredded mozzarella cheese
- For serving: Tortilla chips, crackers, fresh veggies, etc.
Instructions
- Preheat the oven to 350 degrees F. Spray a 3-quart baking dish with cooking spray and set aside.
- In a large bowl, combine the softened cream cheese with the Greek yogurt, ⅓ cup of the Parmesan cheese, garlic, Worcestershire sauce, salt and black pepper. Mix well.
- Add the spinach and artichoke hearts and stir to combine until everything is well coated.
- Spoon the mixture into the prepared baking dish. Sprinkle with the cup of mozzarella cheese and the remaining Parmesan cheese.
- Bake at 350 for 30 minutes, or until hot and bubbly and golden brown.
- Serve with tortilla chips, crackers or veggie sticks and enjoy!
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