If you’re looking for a healthy Spinach Artichoke Dip Recipe, this is the one you’ve been searching for. It’s a healthier Spinach Artichoke Dip that’s lightened up, but not lacking in flavor or creaminess!
If you haven’t figured it out yet, I’m kind of a walking contradiction when it comes to cheese. Sometimes I go for Vegan Nacho Cheese, but sometimes it just can’t be replaced. Tomato Soup with Grilled Cheese Croutons cannot be made without the real stuff.
On one hand, my logical brain knows I should stay away from dairy as much as I can. On the other hand, well, it’s cheese. And it’s dang good.
When it’s time for hosting a crowd whether it’s for game day or the holidays and I need an appetizer, it gets fifty million times harder to avoid it. In everyday life I try to enjoy cheese in strict moderation, and that’s the philosophy I brought to this recipe. I’m not one to sub low-fat cheese and mayo to a recipe and call it “skinny.”
What I did here was use less cheese rather than the same amount of the low-fat stuff. It’s still plenty cheesy, trust me.
I love hot dips and Spinach Artichoke Dip has always been one of my very favorite dips, so I knew it was one I should create a healthier version of! Once I made it, I knew I wouldn’t go back to the heavier version. This checks all the boxes for me, so why make it with more calories?
Let me guide you through the process so you can make this delicious, low carb, crowd-pleasing dip.
Recipe Ingredients–What You Need
- 4 ounces cream cheese
- 1/3 cup Greek yogurt
- 1/4 cup Parmesan-Reggiano cheese
- 2 cloves garlic, minced
- 10 ounces frozen spinach, thawed and drained of moisture
- 10 ounce jar marinated artichoke quarters, drained and coarsely chopped
- 1/4 cup shredded mozzarella cheese
Instead of mayonnaise or sour cream many spinach artichoke dip recipes call for, I used Greek yogurt. This adds protein which helps you feel full and satisfied. You don’t need a cup of mayonnaise for a delicious dip. It’s true!
I also used a small amount of cream cheese to add to the creamy texture everyone loves. Let’s be real. Hot Spinach Artichoke Dip without the cream cheese wouldn’t be the same.
The mixture is topped with a little shredded mozzarella cheese and that melts to perfection.
The end result was a flavorful appetizer that didn’t leave me feeling sluggish and overstuffed. It was just the right amount of cheese mixed with the spinach and artichokes. Let’s not forget that spinach and artichoke hearts are nutrient-dense vegetables with anti-inflammatory properties. Life is a balance, right?
How to Make Healthy Spinach Artichoke Dip
This is such an easy appetizer to throw together. I won’t judge you if you have no event, but just want to make this as a snack for you and your family. I don’t blame you one bit! Since creating this recipe, I’ve made it every year that we’ve had a Super Bowl party. It’s a healthier dip and everyone loves it! Here’s how you make it:
- Preheat the oven to 375 degrees.
- Using a hand mixer, blend together the cream cheese, Greek yogurt, Parmesan cheese, and garlic cloves.
- Make sure to press out all of the excess water from your spinach using a clean kitchen towel or a paper towel. Add the spinach and chopped artichoke hearts to the cheese mixture.
- Transfer the mixture to a small baking dish and top with the shredded mozzarella cheese.
- Bake in the preheated oven until the cheese is bubbling and starting to brown, 20-30 minutes. Serve hot. Enjoy!
Spinach Artichoke Dip FAQs
Can I make this Spinach Artichoke Dip in the slow cooker?
Yes, you can. Follow the recipe instructions except use the slow cooker pot and cook on high for two hours or low for 4 hours. I recommend using a small Crock Pot. If you’d like to make it in the Instant Pot, I recommend using this Instant Pot Spinach Artichoke Dip recipe.
What should I serve this with?
It’s fabulous with tortilla chips, pita chips, or your favorite chips. It’s also delicious with crusty bread or toasted baguettes. If you’d like to keep this a low carb appetizer, serve it with vegetable crudités.
Can I make this with fresh spinach?
Yes, if you prefer to use fresh spinach, you can. It just takes an extra step to cook the spinach first. To do this, you’ll want to steam it, blanch it, and then chop it.
Can I make this dip ahead of time?
If you’d like to make it ahead of time, I suggest preparing the dip up to 24 hours in advance, and storing it, covered, in the refrigerator. When you’re ready to bake it, bring it to room temperature for 30 minutes first. The baking time will be the same as long as you allow it to come to room temperature first. I don’t suggest baking it ahead of time.
How do I reheat this dip?
If you have leftovers, I suggest storing them in an airtight container in the refrigerator. To reheat, use a microwave-safe bowl and microwave for 30 seconds to 1 minute, until heated thoroughly.
How can I add more flavor?
This dip has a lot of big flavor as the recipe is written, but if you’d like to spice it up, I suggest adding some red pepper flakes. A drizzle of extra-virgin olive oil after it comes out of the oven will add an interesting dimension as well.
Can I make this recipe vegan?
This recipe cannot be made vegan, but if you’d like to try a vegan Spinach Artichoke Dip, I have a recipe for one in my cookbook, I Love My Instant Pot Anti-inflammatory Diet Recipe Book. Give it a try! I also have a lot of great vegan recipes here.
If you are looking for a lighter option for your Christmas spread, upcoming football game or New Year’s Eve spread, this Healthy Spinach Artichoke Dip is a great recipe to try. Nobody complains about a creamy dip that’s healthy! I promise it’ll be a huge hit! Someone might even tell you it’s the best Spinach Artichoke Dip they’ve tried.
If you’re a big fan of spinach and artichoke dishes, you should absolutely try my Spinach Artichoke Stuffed Spaghetti Squash with Chicken or my Spinach Artichoke Pasta recipe. Both are so good!
If you make this recipe or any of my other healthy recipes, please share it on Instagram and I’ll feature you! Also, if you try it, please leave a comment with a star rating below! Those star ratings are so helpful in helping my recipes get discovered. I appreciate you!Print
This recipe was originally published in January 2015. Some of the photos were updated and a video was added in December 2019. Text was expanded in October 2021.