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
This healthy spinach artichoke dip is so good! I lightened it up by using fat-free Greek yogurt and half the mayo, which worked out great. It’s low in carbs and has five grams of protein per serving. If you’re looking for more ideas, I also have a cold Parmesan Spinach Dip and a Hot Spinach Dip without the artichokes. And a few more of my party app favorites are this Buffalo Chicken Dip, Mini Bell Peppers Loaded Turkey “Nachos,” and Baked Buffalo Chicken Jalapeño Poppers.
What is spinach artichoke dip made of?
- Artichokes: Drain one can of artichoke hearts.
- Spinach: Thaw one 10-ounce package of frozen spinach and squeeze out all the liquid. If you want to use fresh spinach, steam it first and then squeeze it.
- Shallots: You can use red onion if you prefer.
- Garlic: Peel one clove of garlic.
- Greek Yogurt: Get fat-free yogurt.
- Light Mayo: I know some of you don’t like mayonnaise, but I promise you can’t taste it. I highly recommend using it, but if you would rather not, sub light sour cream instead.
- Parmesan: Grate a good-quality parmesan, or swap it for Pecorino Romano, which is usually a little cheaper.
- Mozzarella: You’ll need four ounces of shredded part-skim mozzarella, which is about one cup.
Salt and Pepper, to taste
How to Make Spinach Artichoke Dip
- Food Processor: Coarsely chop the artichokes, garlic, and shallots in a food processor.
- Combine the remaining ingredients with the artichoke mixture.
- Bake: Put the spinach dip in an oven-proof dish and bake at 375°F for 20 to 25 minutes.
What to Serve with Spinach Artichoke Dip
I always put out a variety of dippers when I serve dip at a party and include veggies for a low-carb option.
- Chips: Pita, tortilla, or bagel chips
- Crackers: gluten-free rice crackers, or whole grain
- Veggies: Carrots, mini bell peppers, celery, cucumber
- Sliced Baguette
Can you make Spinach Artichoke Dip ahead?
Yes, this spinach dip is great to prep before your guests arrive. Here are a few tips:
- You can make it one day in advance and store it in the refrigerator. Pull it out 30 minutes before baking and heat it until warm. It may take an extra five to 10 minutes to heat through.
- If you’re serving a crowd, you can double the recipe and bake it for the same amount of time.
- You can put the dip in a slow cooker after you bake it and keep it on low so it stays warm throughout your party.
- If you have leftover dip, it’ll last in the refrigerator for about four days, and you can reheat it in the microwave.
More Healthy Dip Recipes You’ll Love:
- Whipped Feta Dip
- Whipped Yogurt Caesar Dip
- Greek 7 Layer Dip
- Skinny Taco Dip
- Hot Chicken Philly Cheesesteak Dip
Hot Spinach Artichoke Dip
- 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
- In a small food processor, coarsely chop the artichoke hearts with the garlic and shallots.
- Combine all the ingredients in a medium bowl.
- Preheat oven to 375°F.
- Place in an oven-proof dish and bake at 375F for 20-25 minutes, until hot and cheese is melted. Serve right away.
- Place in an microwave safe dish, covered with the lid vented and microwave 3 to 5 minutes, until hot and cheese is melted.
- Grab some chips and dig in!