I’m always asking you guys what new recipes you want to see, and Healthy Spinach Artichoke Dip was one of the most requested things. I totally get why, it’s one of my favorites too. Creamy, cheesy, salty, and loaded with veggies? What could be better!
My version is still creamy and indulgent, but wayyy lighter. Made with Greek yogurt and light cream cheese, it’s a lightened up version of a classic (but you’d never know it). My version is also WW friendly, and would be a great snack or side dish to any meal!
Making Healthy Spinach Artichoke Dip
This dip is great for two reasons. One, it’s super quick to throw together at a moments notice. Two, it’s easily reused as more than just a dip, since there are no raw ingredients in it. Once I make this dip, I leave half of it un-baked and add it to my eggs, put it on sandwiches and heat them up, etc.
To make this dip, all you’ll need is:
- nonfat Greek yogurt
- light cream cheese (or Neufchatel cheese), softened to room temperature
- Fat free shredded mozzarella
- Grated parmesan cheese
- chopped spinach, fresh or frozen
- Chopped artichoke hearts (canned)
- Salt, pepper, garlic powder, and onion powder to season
Preheat oven to 400F. In a medium mixing bowl, combine cream cheese and greek yogurt until you have a uniform mixture, then set aside. If using frozen chopped spinach, ensure it’s fully thawed and drained (I press it through a cheesecloth to remove excess moisture). Add to greek yogurt mixture. Drain artichokes well, chop into small chunks, and remove as much moisture as possible before adding to greek yogurt mixture. Add shredded mozzarella and grated parmesan cheeses, season with salt, pepper, garlic powder, and onion powder, and mix well. Place in an 8 inch round dish, top with a bit of extra cheese if desired, and bake for ~20 minutes. Broil for 1-2 minutes to brown the cheese on top if desired. Serve with cut veggies/chips and enjoy! Store leftovers in the fridge for up to 4 days.
Healthy Spinach Artichoke Dip
Equipment
- Mixing Bowl
- Oven
Ingredients
- 14 oz artichoke hearts drained well and cut into small piece (about 1.5 cups)
- 2 cups frozen chopped spinach drained and thawed
- 1 cup non fat greek yogurt
- 4 oz low fat cream cheese softened to room temperature
- 1 cup shredded fat free mozzarella cheese
- ¼ cup grated parmesan cheese
- 1/2 tsp pepper
- 1/2 tsp salt
- 1 tsp garlic powder
- ½ tsp onion powder
Instructions
- Preheat oven to 400F.
- Thaw and drain spinach thoroughly. I press it through a cheesecloth to remove excess moisture. Chop and remove excess moisture from artichoke hearts as well.
- In a medium mixing bowl, first cream together cream cheese and greek yogurt. Then add spinach, artichoke, mozzarella, parmesan, salt, pepper, garlic powder, and onion powder. Mix together until uniform.
- Pour mixture into a glass 8×8 pan (top with extra cheese if you’d like) and bake at 400 for 20 minutes.
- Broil for 1-2 minutes prior to serving to brown the cheese on top. Serve with cut vegetables or chips and enjoy!
