Creamy Spinach Artichoke Dip Recipe

High in protein and low in calories, this healthy spinach artichoke dip is creamy, cheesy, and made without mayonnaise or cream cheese.

Why you’ll love this healthy spinach artichoke dip

This healthy spinach artichoke dip is everything a great party appetizer should be: warm, creamy, savory, and full of cheesy flavor. It has the comforting taste of a classic baked artichoke dip, but it is made with lighter ingredients and skips the mayonnaise, cream cheese, sour cream, and mozzarella often found in traditional versions.

Creamy, cheesy taste. Greek yogurt gives the dip a smooth and rich texture, while Parmesan cheese or nutritional yeast adds deep savory flavor. The result is a satisfying appetizer that tastes indulgent without feeling heavy.

Fewer calories. This homemade spinach artichoke dip contains under half the calories of many restaurant-style or store bought artichoke dips. It is also low carb and can be made dairy free, gluten free, and sugar free depending on the ingredients you choose.

Great for entertaining. Serve it at football parties, family potlucks, Super Bowl gatherings, summer cookouts, holiday picnics, or casual weekend dinners. It works well as a warm appetizer, a high fiber side dish, or a flavorful spread for sandwiches and pizza.

Quick and easy. The recipe takes just a few minutes to stir together. After that, bake it in the oven, heat it in the microwave, or warm it in a slow cooker until hot, bubbly, and ready to serve.

Step by step spinach artichoke dip recipe video

What makes it healthier than traditional recipes?

• It uses high protein Greek yogurt or dairy free yogurt instead of mayonnaise.
• There is no cream cheese, sour cream, or mozzarella required.
• It includes more spinach than many similar recipes, adding extra color, fiber, vitamins, and antioxidants.
• The nutritional yeast option makes the dip dairy free while also adding protein and a cheesy flavor.
• It is low carb and under 40 calories per serving, with dairy free, gluten free, and sugar free options.

High protein baked artichoke dip ingredients

Artichoke hearts – Use one standard fourteen ounce can of artichoke hearts. Drain them well, but do not rinse them. Frozen or raw artichoke hearts may also be used if preferred.

If using frozen artichokes, thaw them completely and squeeze out any excess water before chopping. If using raw artichokes, trim them first, then boil or steam them until tender before adding them to the dip.

Spinach – You will need one cup of frozen spinach or kale, or one cup of cooked fresh spinach. If starting with fresh spinach, use about two cups raw spinach before cooking it down. After measuring, squeeze out as much moisture as possible so the finished dip stays thick and creamy instead of watery.

If you prefer artichoke dip without spinach, simply leave the greens out. The recipe will still be flavorful and creamy.

Cheese – Parmesan cheese gives this dip its bold, salty, cheesy flavor. You can use grated Parmesan, vegan Parmesan, or nutritional yeast for a dairy free and cheese free option.

Yogurt – Plain Greek yogurt replaces the mayonnaise in this lightened up artichoke dip. Dairy free Greek yogurt also works well. Some readers have shared that cottage cheese can be used as an alternative.

Seasonings – Salt and garlic powder keep the flavor simple and classic. For a little heat, stir in crushed red pepper flakes or a pinch of ground cayenne pepper.

How to make healthy spinach artichoke dip

1. If baking the dip, preheat the oven to 350 degrees Fahrenheit, or 177 degrees Celsius.
2. Measure all ingredients. Drain the artichoke hearts well, but do not rinse them.
3. Squeeze excess liquid from the spinach with a clean towel or paper towels. Roughly chop both the spinach and the artichoke hearts.
4. In a medium heat safe bowl or baking dish, combine the chopped vegetables, Greek yogurt, salt, garlic powder, and Parmesan cheese or nutritional yeast.
5. Stir until everything is evenly mixed and the spinach and artichokes are coated in the creamy base.
6. You may serve the dip cold right away, or continue with one of the heating methods.
7. For oven baked spinach artichoke dip, bake on the center rack for about twenty minutes, or until hot and lightly browned on top.
8. For a microwave version, heat for about five minutes, stirring halfway through, until evenly warmed.
9. For a slow cooker version, add everything to the Crock-Pot and cook on high for one and a half to two hours, or on low for about three hours, until hot and bubbly.
10. Serve warm, topped with chopped jalapeños or crushed red pepper flakes if desired.
11. Store leftovers in an airtight covered container in the refrigerator for up to five days.

Serving suggestions

This healthy spinach artichoke dip is delicious warm from the oven, but it also tastes good chilled or at room temperature. Because it is easy to transport and simple to serve, it is a practical choice for parties, brunches, game day gatherings, and family meals.

Pair the dip with pita chips, tortilla chips, toasted baguette slices, whole grain crackers, or a colorful vegetable tray. Raw bell peppers, carrots, celery, cauliflower, broccoli, and cherry tomatoes all make excellent dippers.

For a more impressive presentation, spoon the hot dip into a bread bowl and arrange crackers or vegetables around it. You can also use it as a savory spread for sandwiches, wraps, flatbreads, or homemade pizza.

The dip is creamy enough to feel special, yet light enough that guests can enjoy it alongside other appetizers without it feeling too rich. It is a great recipe to keep on hand whenever you want a crowd pleasing snack with a healthier ingredient list.

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