Hot Spinach Artichoke Dip
This easy, cheesy, Hot Spinach Artichoke Dip will be a hit at your next party, no one will know it’s light!
Hot Spinach Artichoke Dip
A few more of my party app favorites are the Buffalo Chicken Dip, Mini Bell Peppers Loaded Turkey “Nachos”, and Baked Buffalo Chicken Jalapeño Poppers.
To lighten this, I used fat-free Greek yogurt and half the mayo, which worked out great. Easy to prepare ahead then bake before your guests arrive. Can be made one day in advance and stored in the refrigerator before baking.
For low-carb diets, serve it with mini bell peppers or carrot sticks.
How To Make Spinach Artichoke Dip
Hot Spinach Artichoke Dip
This easy, cheesy, Hot Spinach Artichoke Dip will be a hit at your next party, no one will know it’s light!
Ingredients:
- 13.75 oz artichoke hearts packed in water
, drained
- 10 oz frozen spinach, thawed and squeezed
- 1/4 cup chopped shallots
- 1 clove garlic
- 1/2 cup fat-free Greek yogurt
- 1/2 cup light mayonnaise
- 2/3 cup good quality grated parmesan
- 4 oz shredded part-skim mozzarella cheese
- salt and fresh pepper to taste
- olive oil spray
Directions:
- Preheat oven to 375°F.
- In a small food processor, coarsely chop the artichoke hearts with the garlic and shallots.
- Combine all the ingredients in a medium bowl.
- Place in an oven-proof dish and bake at 375F for 20-25 minutes, until hot and cheese is melted. Serve right away.
Nutrition Information
Yield: 15 servings, Serving Size: 1/4 cup
- Amount Per Serving:
- Freestyle Points: 2
- Points +: 2
- Calories: 73 calories
- Total Fat: 4.5g
- Saturated Fat: 2g
- Cholesterol: 10.5mg
- Sodium: 245mg
- Carbohydrates: 3.5g
- Fiber: 1g
- Sugar: 0.5g
- Protein: 5g
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This looks so good. I will try your recipe. Thanks for shaing
I have made this twice now for parties. Everyone loves it and no one has any idea it is light. Thanks so much for this and all your recipes.
What about low fat cream cheese? Does that make it healthy?
Has anyone made this without the mayo? would something like fat free sour cream work in it's place? curious if there is a work around.
This has got to be one of my favorite indulgent dips of all time…thanks for making it skinny, Gina 🙂
I love this recipe! I first made it in 2012 and keep coming back to it. I use leeks instead of shallot and seasoned salt instead of salt and pepper. Fabulous! I always serve it with tortilla chips because those are gluten free. Thanks for such a great recipe!
Ce fut un vrai succès chez moi, tout le monde me demandait la recette.
I love spinach and artichoke dip, yours looks delicious! Thanks for sharing, pinned 🙂
I make this for Thanksgiving and Christmas because it's requested! It is so delicious. I make it with some homemade pita chips and everyone is super happy, thanks for a great recipe!
I just made this for Christmas Eve. My family raved about it. One of them had to leave the room to stop from eating it. Love 🙂
Made it for New Years. Everyone Loved it
can you make this ahead and freeze. then defrost and bake?
I want to have an appetizer handy for last minute invites.
This looks amazing! Definitely will make for Superbowl weekend. Can you suggest a good low point chip option? That is the tough part for me.
I like to bake my own pita or tortilla chips! Super easy. I just buy whole grain pitas/tortillas and tear them apart and bake for about 10 minutes at 350 to crisp them up. You can add a little salt and oil pre-bake or leave them plain. Super yummy.
This looks amazing! Though I hate mayo and never have it in the house…. Is it totally vital to the recipe or can I skip it or just replace with a bit more yogurt? Thanks in advance!
Side note: I LOVE this page. I made the baked oatmeal this weekend and it was so good. I couldn't believe there was no sugar! Huzzah for yummy, healthy foods! 🙂
There is an awesome new vegan mayo called Fabanaise; and it does not have unhealthy oils (canola) and it is so tasty! it’s made with chickpeas and sunflower oil. it is so creamy and delicious and not gnarly like the egg mayo 🙂
Has anyone ever frozen this? I have a TON left over.
Thanks!
Absolutely love this!! Just made it – delicious!
Ok I was the guinea pig/scientist. I made two batches and froze one. I lined the baking dish with foil and put the mixture in. Then I froze it. After it was frozen, I pulled the foil and dip out of the baking dish and rewrapped for the freezer.
Then a month or more later, I pulled the frozen packet out, tore off the foil and put it back in the dish. I let it defrost on the counter. Then I cooked as directed. And it turned out perfectly fine to me. I am so happy because I am glad I can have an appetizer ready to pop in the oven on short notice. I would like to know how it would be cooking it from frozen. That will be my next experiement.
I forgot to mention that I am "allergic" AKA detest mayo. So I drastically reduced the amount of mayo and subbed more greek yogurt. I haven't tried it yet with just greek yogurt.
This was delicious – served with pita chips. We added shrimp to the leftovers & re-baked for a main meal. Delicious the 2nd time around as well.
Absolutely amazing recipe!
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Made this tonight for my husband’s poker game & it was a hit! Gina, Â your recipes NEVER disappoint.Â
Thank you Alison!
I can’t findParmigiano Reggiano what can I use as a substitute?
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Can you advise how to do this in the crockpot? We will be at my son’s baptism and I want to have it ready when we come backÂ
This is yet another fabulous recipe, Gina: In addition to its terrific taste and nutritional jackpot it appears more complicated than it is. I made it for a birthday celebration today and decided it will make the Christmas Eve rotation in three days. Thank you, Gina.
You’re welcome! 🙂
Can this be made w grated Parmesan instead parmigiana reggiano? And how much would I add?
That should be fine, same amount should work.
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Just wanted to let you know that I used this dip as a topping for a homemade pizza, and it was amazing! Everybody loved it!
Yum!
Is it a terrible idea to cover it in the oven for 20 minutes and then taking the cover off the last 5 – 8 to brown the top up? Im going to try that. Awesome recipe
Let me know how it came out!
would be good!
Instead of the greek yogurt, could you replace w/ 1/2 cup light sour cream?
You can .
Does it really make 15 servings at 1/4 cup?
Seriously, every time I make this to take to a party or for when people come over, people think I am “having a splurge day.” No one knows this is a light, friendly version of an appetizer classic. It’s so creamy and gooey and delicious. And I will never tell.
Thank you so much for all of your recipes. They have been and continue to be one of the biggest contributing factors to mine and my husbands healthy lifestyle! 🙂
Thank you Brianna! This one is a fav of mine too!
Can you make this with fresh spinach instead of frozen?
How points w baked chips or baked pita pockets
Yummmm this is delicious!! I made it according to the directions (regular parm instead of parm-regg), then used it to stuff some mushrooms! I sprinkled the tops with some extra parmesan cheese then baked them at 350°F for 15 mins. So good!!
I recently made this for a get-together, and it was a huge hit!! Amazing recipe. I couldn’t get enough of this stuff. Thanks, Gina!
Do you know if I could prep this in a dish one day ahead of time, wrap it up, then bake it the next night?
I don’t see why not.
Is there anything we can use in place of mayo? I didn’t see any responses on that.Â
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This was good, but not creamy enough for my daughters taste. We added a block of Neufchâtel (reduced fat) cream cheese and that did the trick!!!
This dip is great! I make it all the time and EVERYONE raves about it – even all the young kids eat it up. Thank you for a fantastic recipe!
I just made this, absolutely delicious! !
Our guests had no idea, this dip was Skinny. Delicious!
I made this for my Super Bowl party. It was delicious!
This dip was a huge hit when I took it to a party with crackers and veggies.. There was about a cup and a half left over when I brought it back home. We had it for dinner last night with pasta and chicken…amazing! I thinned it out with a little chicken broth, mixed with cooked pasta (use any type) and shredded chicken. A little parsley on top and it is so good as a sauce. We didn’t even add more cheese, flavorful enough. Just a thought…
Sounds good!
Not as good as the full fat version but I like the fact that it has less fat.
This may be a dumb question, but if i want to double the recipe how long yo I adjust the cook time?Â
Should take the same time