Skinny Spinach Artichoke Dip is a classic appetizer that everyone can’t get enough of! This easy spinach artichoke dip has been lightened up but still has all the flavors you crave and love! Not to mention this party appetizer is incredibly easy to make.
If you have hung around here any amount of time, you know that my husband is on the picky side.
He grew up a meat and potatoes kind of guy, eating Slow Cooker Pot Roast and creamy mashed potatoes. And while I have learned to take his favorites and make them a bit healthier, like Homemade Hamburger Helper and Sloppy Joes, there are some things he just won’t eat.
Like cooked spinach. And artichokes.
But he does like Spinach and Artichoke Dip. Go figure.
Don’t ask me how this can be, since he swears he will not eat cooked spinach and this artichoke dip has plenty of spinach–come to think of it so does my recipe for Lasagna soup, but that is one of this favorites too. Hmm, I think he may like cooked spinach after all–let’s just not tell him that, okay??
Skinny Spinach Artichoke Dip
This spinach and artichoke dip recipe came about when I was craving a salty dip that I could sit down and eat without a whole lot of guilt.
It is creamy, yet not at all heavy tasting. This Spinach dip is full of incredible flavor and pairs perfectly with tortilla chips, veggie slices, pumpernickel bread, or pita chips. I can even eat it with a spoon!
Ingredients in Spinach Artichoke Dip
In order to make a lightened up version of this classic dip, it is important to choose your ingredients carefully.
- Spinach and artichokes–clearly important in Spinach Artichoke Dip
- Greek yogurt–I subbed out sour cream and mayonnaise found in most spinach dips for nonfat Greek yogurt. The Greek yogurt is fat free but also creamy and full of flavor.
- Neufchatel Cream Cheese: Just a fraction of the amount and the 1/3 less fat version of cream cheese than most recipes for spinach artichoke dip call for.
- Parmesan Cheese: freshly grated Parmesan cheese because a little goes a long way when giving flavor to this artichoke dip.
- Feta Cheese: Feta may not be traditional in most Spinach Artichoke dips, but Feta packs a huge flavor punch and therefore we can cut back on fat and calories in other ingredients.
- Lemon: It is essential to use fresh lemon zest and juice to really enhance and brighten this dish. The lemon and artichoke are a great match.
- Garlic and Red Pepper Flakes: when cutting back on calories and fat in dishes, a great trick is to use a lot of herbs and spices to enhance a dish with few calories and no added fat.
How to make Healthy Spinach and Artichoke Dip
Making this appetizer is as easy as mixing and baking. It could not be simpler to have a restaurant style Spinach Dip ready for your next party.
- Prepare the spinach
- If you are using frozen spinach, be sure to defrost and then squeeze all the excess moisture out of your spinach. I have an old kitchen towel I have reserved for this–I just plop the spinach in the towel and squeeze it out over the sink. Then I wash the towel to be ready for the next time I need to remove liquid from defrosted spinach.
- If you want to use fresh spinach, you will need about 8 ounces and will want to steam or saute the fresh spinach until wilted. You will still want to remove excess liquid from the cooked fresh spinach.
- Mix together the Spinach Artichoke Dip.
- Spread in baking dish (Tip: think of using a dish you want to present this dip in.)
- Bake until Spinach and Artichoke dip is warmed through and slightly browned on the top.
A few tips about Skinny Spinach Artichoke Dip:
- If you don’t have a fresh lemon to use, omit the lemon altogether and substitute 1/4 cup milk to help thin out spinach dip. Do not use jarred lemon juice as the flavor will not be the same.
- If you want to use full fat cream cheese or full fat Greek yogurt for this recipe, that works just as well. It will add a few calories, but still be lighter than a spinach artichoke dip made with mayo and sour cream.
- If you don’t like spicy foods, you can cut back on the amount of garlic used and omit the red pepper flakes.
- If you want to use frozen artichoke hearts instead of jarred artichoke hearts, cook first and allow to cool slightly and use in this recipe as stated.
- In a pinch, you can use pre-grated Parmesan Cheese, but the flavor of freshly grated Parmesan can not be matched.
- If you happen to have leftover Spinach Dip, be sure to put it to use and make Spinach Artichoke Calzones.
More Party Perfect Healthy Appetizer Recipes
- Skinny Corn Dip
- Buckeye Yogurt Dip
- Baked Chicken Wings from Fifteen Spatulas
- Grilled Jalapeno Poppers
Spinach Artichoke Dip Recipe
Skinny Spinach Artichoke Dip
- 4 ounces reduced fat cream cheese room temperature
- 2 cups plain non-fat Greek yogurt
- 10 ounces frozen spinach defrosted and drained
- 1/2 cup jarred artichokes drained and chopped
- 1/4 cup freshly grated Parmesan cheese
- 1/3 cup Feta cheese crumbled
- 2 teaspoons minced garlic
- 1/4 teaspoon crushed red pepper flakes optional
- 1 lemon zest and juice
- 1/2 teaspoon kosher salt
- Mix together all ingredients until well incorporated and transfer to a 1 quart baking dish.
- Bake at 350 degrees for 20-25 minutes or until light and fluffy.
- Serve with veggies, tortilla chips or pita chips.
- I used artichokes jarred in water from a 14 ounce can. I did not use the whole jar.
- If you don't have a lemon use 1/4 cup milk in place of lemon juice.
- Spinach Artichoke Dip will last for 3-4 days in fridge.
To make this Skinny Spinach Dip you may need:
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