Spinach Artichoke Dip is a classic appetizer that everyone loves! This recipe has been lightened up, yet is still just as cheesy and delicious as the classic.
Healthy Spinach Artichoke Dip
There is nothing better than gooey, cheesy Spinach Artichoke Dip.
But when that dip has been lowered in fat and calories and tastes just as good as the original--now we are talking!
By using Greek yogurt in place of mayonnaise and a combination of 3 varieties of sharp cheese, the Classic Spinach Artichoke Dip (like my really decadent Instant Pot Spinach Artichoke Dip) recipe has been lightened up, yet keeps all the flavors of the original you love and crave.
Whether serving at a party or when watching movies with your family, this Cheesy Spinach Artichoke Dip is always a hit.
- Greek yogurt: Instead of mayonnaise found in most spinach dips, this recipe calls for nonfat plain Greek yogurt. The Greek yogurt will give the dip the same creaminess that the mayonnaise provides, just minus the additional fat and cholesterol.
- Sour Cream: I do like to use a bit of sour cream to add some tanginess to the Spinach Dip. Use full-fat or reduced-fat sour cream or omit and use additional Greek yogurt in place of the sour cream, for any even lighter recipe. Do NOT use fat-free sour cream.
- Neufchatel Cream Cheese: The difference in flavor between full-fat cream cheese and the ⅓ less fat version of cream cheese in this recipe. So save the fat and calories and use the light cream cheese. Just do NOT use fat-free cream cheese, as the flavor and texture will not be the same.
- Cheese: To pack in flavor I use a combination of Parmesan, feta, and mozzarella cheese. Feta may not be traditional in most Spinach Artichoke dips, but just like Parmesan cheese, Feta packs a huge flavor punch and therefore we can cut back the amount of mozzarella cheese with success.
- Lemon: A little bit of fresh lemon juice enhances and brightens the flavors in this dish.
- Garlic and Red Pepper Flakes: When cutting back on calories a the nd 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.
- Spinach and Artichokes: These are not swapped out, but both are essential for this dip and are loaded with nutrients and antioxidants.
How to make Spinach and Artichoke Dip
- Place defrosted spinach into a clean kitchen towel or piece of cheesecloth
- Give the spinach a good squeeze over a sink or bowl to squeeze out the excess liquid. Do not skip this step, or your dip will be watery!
Step Two: Prepare the Dip
- Combine the cream cheese, sour cream, and yogurt together until smooth. Pro-Tip: Be sure your cream cheese is at room temperature so that the ingredients will combine better and the Spinach Dip will not be lumpy.
- Add in the chopped artichoke hearts, drained spinach, cheese, lemon juice, and spices.
- Mix until all the ingredients are evenly combined.
- Spread the spinach artichoke mixture into a baking dish. Pro-tip: Use a dish that you want to present this dip in so that it can go straight from the oven to the table.
- Bake until warmed through and slightly browned on the top.
- This dip is best served warm, with chunks of bread, tortilla chips, pita chips, crackers or fresh veggies.
Preparing in Advance
Spinach Artichoke Dip is great for parties and entertaining not only because everyone loves it, but also because it can be mixed together up to 48 hours in advance. Simply cover well with plastic wrap and refrigerate for up to 2 days. When ready to serve, remove from the refrigerator while the oven is preheating. Remove the plastic wrap and bake for 25-30 minutes or until warmed through.
Leftover spinach dip can keep in a sealed container in the refrigerator for up to 4 days. Reheat before serving. It does not freeze well, as it will separate when defrosted.
Serve this warm Spinach Dip with chunks of fresh bread, tortilla chips, fresh veggies, or crackers, and watch it disappear.
More Party-Friendly Dips
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Spinach Artichoke Dip
- 8 ounces reduced fat cream cheese room temperature
- ½ cup plain non-fat Greek yogurt
- ½ cup sour cream full-fat or reduced-fat
- 10 ounces frozen spinach defrosted and drained
- ½ cup jarred artichokes drained and chopped
- ¼ cup freshly grated Parmesan cheese
- ⅓ cup shredded Mozzarella Cheese
- ⅓ cup Feta cheese crumbled
- 2 teaspoons minced garlic
- ¼ teaspoon crushed red pepper flakes optional
- 1 teaspoon fresh lemon juice
- ½ teaspoon kosher salt
- Preheat oven to 350 degrees and grease a 1-quart baking dish.
- Defrost frozen spinach in microwave or overnight in the refrigerator. Place defrosted spinach in cheesecloth or clean kitchen towel and squeeze out excess moisture over the sink.
- Drain a 10-ounce jar of artichoke hearts and chop well, measure out ½ cup of artichokes to use for the dip.
- In a large mixing bowl cream the cream cheese, sour cream, and yogurt together until creamy and smooth.
- Add the spinach, artichokes, cheese, salt, lemon juice, garlic cloves, and red pepper flakes to the cream cheese mixture and mix together until all the ingredients are well incorporated.
- Transfer the mixture to the greased baking dish.
- Bake at 350 degrees for 20-25 minutes or until warmed through and slightly browned on the top.
- Serve with veggies, tortilla chips or pita chips.
This post was originally published in 2018 and updated in 2020 with new pictures and a video.