This Healthier Spinach Artichoke Dip has all the goodness you love about the original, but with fewer calories and less fat. Don’t worry though, it’s not lacking in flavor or creaminess!
When it’s time for hosting a crowd whether it’s for game day or the holidays and I need an appetizer, this is always one of my go-to’s. I knew it was a recipe I should create a healthier version of. Trust me you won’t want to go back to the full fat version, this will 100% please your taste buds!
Plain Nonfat Greek Yogurt – Greek yogurt is the base of this dip and is one of the major healthy swaps. You’ll need 1 cup of plain nonfat Greek yogurt.
Lite Cream Cheese – Lite cream cheese is the other base in this dip. It adds that extra creaminess everyone looks for in a hot dip. Make sure its at room temperature or lightly warmed in the microwave.
Artichokes – Usually I go for the quartered artichokes marinated in water. Drain and then chop!
Spinach – You’ll want to use thawed (and drained) frozen spinach. This gives you a more intense flavor and saves you the step of cooking/chopping fresh spinach. You can thaw frozen spinach by putting the spinach in a colander and running hot water over it until it thaws. You can then squeeze the spinach either with your hands or with a paper towel to get the water out through the strainer.
Parmesan Cheese – Gives another layer of cheesy flavor without effecting the texture of the dip too much.
Mozzarella – Doesn’t everything taste better with cheese?
Garlic – I’m a firm believer that garlic has a place in every savory recipe! You choose how much garlic punch you want, I think 1-2 cloves works perfectly.
Salt & Pepper – Salt & pepper always! You’ll need 1/2 tsp salt and pepper to taste.
Healthier Spinach Artichoke Dip
- 1 cup plain nonfat Greek yogurt
- 8 oz. lite cream cheese softened
- 1 14 oz. jar quartered artichoke hearts
- 10 oz. frozen spinach thawed and drained
- ¼ cup parmesan cheese
- ½ cup mozzarella cheese part skim
- 1-2 garlic clove minced
- ½ tsp. salt
- Preheat oven to 350° Fahrenheit
- Thaw the spinach. You can thaw frozen spinach by putting the spinach in a colander and running hot water over it until it thaws. You can then squeeze the spinach either with your hands or with a paper towel to get the water out through the strainer.
- Drain and chop the artichoke hearts.
- Combine the Greek yogurt, lite cream cheese, chopped artichoke hearts, spinach, parmesan cheese, garlic, salt, and pepper.
- Transfer the dip to a glass pie dish or baking dish. Top with shredded mozzarella cheese.
- Bake for 20 minutes or until heated through and cheese is melted and bubbly. Broil for 2-3 minutes until golden brown.
- Serve with pita chips, crackers, toasted baguette, or my favorite carrots and celery!