Looking for a lightened up version of your favorite dip for game day, holiday parties, or potlucks? I’ve got you covered with this Lighter Spinach Artichoke Dip that subs protein-packed Greek yogurt for mayo.
On the third day of Vegmas, my true love gave to me… SPINACH!!!
But I’m not talking about a regular ol’ spinach salad, or even creamed spinach for that matter. Oh no. I’m coming atcha with a warm, satisfying, droolworthy spinach DIP. I absolutely love using veggies in dips (ahem, hence my Caramelized Onion White Bean Dip, Pumpkin Black Bean Dip, and Roasted Turnip Hummus), but I’ve never tried my hand at a healthy spinach artichoke dip before!
To be honest, ordering spinach artichoke dip at a restaurant always seems like an amazing idea. I love the first two bites, but then I end up feeling so full of dairy and salt that I quickly put my chip down. Because of these experiences, I really wasn’t sure if I’d be able to make a healthy spinach artichoke dip. But I wanted to! Especially since the flavors in spinach artichoke dip are SO good…
Granted, I wouldn’t really call this dip a health food per say, but it certainly feels much lighter than your typical restaurant version. Plus, I got so excited that I could use two veggies in this dip that I haven’t highlighted on the blog all that much. In fact, I think it’s my first recipe using artichokes!
How Do You Make a Lighter Spinach Artichoke Dip?
To get started, you’ll need canned artichoke hearts, frozen spinach, cream cheese, feta cheese, parmesan cheese, some garlic, and Greek yogurt. While that may seem like a lot of heavy cheeses, using the Greek yogurt allows you to cut back on the amount of cheese you have to use.
After playing around with the best proportions of ingredients, I think I developed a real winner. Here are a few of my pro tips for serving this dip:
- Serve it with both crunchy veggies (like carrots) and bread (like sourdough). I recently had a spinach artichoke dip served with crunchy sourdough pieces at the Bryant Lake Bowl (a local Minneapolis restaurant) and fell in love!
- This tastes best warm, especially right out of the oven. If you make it for a party and have to transport it, try reheating it for ~10 minutes when you get to your destination. It’s worth it!
- I baked the dip in a 1.5 quart French CorningWare oval dish. It should turn out just fine if you use a similar kind of dish, but I put the exact dish I used here for reference!
Lighter Spinach Artichoke Dip
A lightened up version of classic spinach artichoke dip with a Greek yogurt base. Best served warm!
Ingredients
- 1 10 oz package frozen chopped spinach
- 1 14 oz can artichoke hearts not marinated
- 4 oz cream cheese at room temperature
- 1/4 cup feta cheese
- 1.5 cups plain Greek yogurt
- 2 cloves garlic minced or crushed
- 1/8 tsp black pepper
- 1/4 cup parmesan cheese
- Toasted bread and raw veggies for serving
Instructions
Preheat oven to 350 degrees F. Grease a 1.5 qt oval baking dish, or a dish of similar size.
Prepare the frozen spinach according to package instructions. Once it has been prepared, squeeze out the excess water. I put the spinach in a colander lined with a paper towel and used my hands squeeze out the water.
Drain and roughly chop the artichokes.
In a large bowl, combine the cream cheese, feta, yogurt, garlic, and pepper. Add the artichokes and spinach and mix until well combined. Transfer the mixture to the greased baking dish and spread it out evenly. Sprinkle with the parmesan cheese.
Bake for 25 minutes or until there are bubbles on the sides. Remove from oven, let cool for a few minutes, and serve warm!
Recipe Notes
This tastes best served warm and with crunchy sourdough bread! If you want to add more veggies, try doubling the amount of spinach you use.
Want to make this healthy spinach artichoke dip? Pin now to recreate it later!
Happy third day of Vegmas!
Lizzie
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