Name: Healthy Hot Spinach Artichoke Dip
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 8 cups Fresh Spinach (240g); 2½ cups Chopped Artichoke Hearts (420g); ⅔ cup Reduced Fat Cream Cheese (5.3 oz/150g); ⅔ cup Non-fat Greek Yogurt (150g); ½ cup Shredded Mozzarella (56g); ¼ cup Grated Parmesan; 1 tsp Garlic Powder; ½ tsp Black Pepper; ¼ tsp Salt; Crushed Red Chili Pepper Flakes; Tortilla Chips; Crostini or other hard bread

Cheesy but healthy Hot Spinach Artichoke Dip made with low fat cream cheese and Greek yogurt for the same amazing taste with lower calories! Serve this warm baked dip with tortilla chips for a delicious game day appetizer.

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Ever avoid a recipe on your list coz you’re lazy? Even if it’s super easy?

Well that was me for this one. It’s 10 minutes of effort, but then I’d have to wait for the oven to preheat, dip to bake, and finally do an hour long photo shoot.

Major regrets for having waited all these months, coz this turned out really good! I ended up eating almost one cup worth of dip for dinner every night until it was gone!

Ingredients for Healthy Hot Spinach Artichoke Dip

This baked spinach and artichoke dip is heathy because it has no mayo and no sour cream either, but uses Greek yogurt instead, as well as low far cream cheese.

Fresh Spinach or even frozen, but make sure it’s thawed to room temperature
Artichoke Hearts : I used the frozen ones and chopped them up, but you can also use the canned version; Try to use the low sodium one if possible
Reduced Fat Cream Cheese, which might also be called Neufchâtel, for a low fat and low calorie recipe.
Non-fat Greek Yogurt to cut some more of the fat but add creaminess with extra protein
Shredded Mozzarella Cheese
Grated Parmesan Cheese
Garlic Powder or may be some fresh minced garlic, but you might need a bit extra of this
Salt and Pepper

For a Vegan spinach artichoke dip, replace the cheese with dairy free cheese versions, and coconut yogurt in place of the greek yogurt.

This baked spinach and artichoke dip is heathy because it has no mayo and no sour cream either, but uses Greek yogurt instead, as well as low far cream cheese.

How to make Skinny Spinach Artichoke Dip with Greek Yogurt

This recipe for spinach and artichoke dip is extremely easy to execute once you have all the ingredients prepped.

Start with preheating your oven to 350°F.

Prepare your spinach by cooking it in a large pan over medium heat until it is completely wilted.

Let it cool, and chop it up into chunks.

Then all you have to do is:

Mix together all the ingredients in a large bowl – the spinach, chopped artichoke, low fat cream cheese, Greek yogurt, mozzarella, parmesan, garlic powder, salt and pepper.

Transfer the mix into a lightly greased casserole or baking dish (about 1 quart or 4 cups volume). You can also bake this spinach artichoke dip in a cast iron skillet.

Bake the mix for about 25 minutes. The cheese should be bubbly and top lightly browned.

And that’s really it!

What to serve with this Healthier Cheese Spinach Dip

My favorite way to have this Greek Yogurt spinach artichoke dip is with tortilla chips and a sprinkle of crushed red chili pepper flakes. You can find some good quality chips at the store or just make your own!

For homemade tortilla chips, cut your tortillas into wedges and either cook them in the air fryer or bake them in the oven.

Layer them in a single layer on the air fryer tray or baking sheet, and cook for 8 minutes or 12 minutes respectively at 350°F.

Some hard bread like crostini also go really well.

Can you store Baked Spinach Artichoke Cheese Dip?

Yes! (Thankfully)

Don’t get me wrong, I could totally have finished the entire 4 cups worth of hot spinach dip in one go, but calories do exist.

You can keep the dip in the fridge in an airtight container for up to 5 days.

When it’s time to serve, reheat it in the microwave for about 20 to 30 seconds or more depending on the how much you have.

More healthy dip recipes you might like: