This healthy spinach artichoke dip is easy to make and tastes delicious! The dip has been lightened up and made healthier with a few simple ingredient swaps, yet still tastes just as good as the traditional spinach artichoke dip. It is creamy, cheesy and a delicious appetizer that you will love!
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I love dips – especially dips that can be eaten warm, straight out of the oven. There is nothing better than watching football and having a variety of dips to snack on. Plus, they are the perfect dish for any occasion. Need a party appetizer? Bring a dip. Looking for a quick snack? Make some dip. They work well as side dishes, main entrees, snacks- I could go on and on.
I decided to make what I consider a skinny spinach artichoke dip, with the goal of making a dip that had less calories and fat. Also, it was really important to me to create a dip that tastes just as good as the traditional dip. After trial and error, and according to all my taste-testers, this dip has passed the test!
If you’re looking for another warm, easy and healthy dip, check out the popular healthy buffalo chicken dip!
Ingredients for Healthy Spinach Artichoke Dip
- Spinach: Use a frozen, chopped spinach. Make sure the spinach is completely drained and excess water is removed prior to using it, or it will make the dip watery. (See below for instructions).
- Greek Yogurt: A plain, nonfat Greek yogurt works best.
- Cottage Cheese: Look for 1% milk fat cottage cheese. I promise you can’t even taste the cottage cheese! An alternative to cottage cheese is to replace it with 4 ounces of reduced fat cream cheese.
- Artichoke Hearts: choose canned, quartered artichoke hearts in water. Chop into small pieces prior to adding to the dip.
- Garlic: I used minced garlic in water that I purchased from the store. You can also mince a garlic clove or use garlic powder.
- Onion Powder: adds extra flavor.
- Mozzarella Cheese: choose reduced fat mozzarella cheese to save on calories and fat. I would avoid fat free mozzarella cheese, as it alters the texture of the dip.
- Parmesan Cheese: use shredded Parmesan cheese (not the canned version!)
How This Dip Has Been Made Healthier
There’s a few simple ingredient swaps that have made this a lighter and lower calorie dip. Here’s what makes this a skinny spinach artichoke dip:
- Traditional artichoke spinach dip contains mayonnaise and sour cream, both which can be higher in fat and calories. This spinach artichoke dip has Greek yogurt, which replaces the mayo and sour cream, yet still adds creaminess to the dip.
- This dip uses cottage cheese as another ingredient to add creaminess, yet save on calories. Some traditional dips use full fat cream cheese instead.
- It is recommended to use reduced fat mozzarella cheese, which also helps to reduce fat and calories.
- This dip contains spinach (as all spinach artichoke dips do!) The spinach is an easy way to eat veggies, without really thinking about it.
What Type Of Spinach Should Be Used?
The spinach can either be frozen or fresh. Here’s instructions on how to use each type:
Purchase chopped frozen, spinach which can be found in the frozen vegetable aisle of most grocery stores. The spinach must be defrosted and drained prior to using or it will make the dip too liquidy.
Defrost the spinach by placing it in a microwave safe bowl and microwaving on high for 1-2 minutes or until no frozen sections remain. You may have to stir a couple times to help completely defrost it. Drain the spinach in a small strainer, and then pat the spinach completely dry by using paper towels.
Fresh spinach can also be used in place of frozen spinach. The spinach will need to be cooked first. Either steam the spinach or sauté it over medium heat in a sauce pan until the spinach is wilted and soft. Once cooked, chop the spinach into small pieces and then pat dry with a paper towel to remove any excess liquid.
Spinach Artichoke Dip Variations
- Add Meat: chopped or shredded chicken would taste great in the dip
- Add buffalo flavored chicken: I tried a dip at a local restaurant that had combined spinach dip and buffalo chicken. It was good. Mouthwatering good. Coat some shredded chicken with buffalo sauce and throw it in the spinach dip.
- Add spice: chop up a couple jalapenos or throw in a can of diced green chilis.
- Veggies: make it extra healthy by adding some sautéed mushrooms, zucchini or chopped bell peppers.
Cooking The Dip
This dip can be prepared in the oven or in the crockpot. It is an easy dip recipe that takes less than 10 minutes to assemble. Depending on how you cook it, this dip can be prepared and ready in less than 30 minutes.
Oven Baked Spinach Artichoke Dip:
Combine all ingredients except for the Parmesan cheese. Spread evenly into a small, greased casserole dish and top with the Parmesan cheese. Bake at 350 F for 20 minutes. Broil for an extra 2 minutes to give the cheese a bubbly, brown appearance.
Crock Pot Spinach Artichoke Dip:
This dip can easily be made in the crock pot. Spray the bottom of your crock pot with nonstick spray to make for easy cleanup.
Once the crock pot is prepped, add all ingredients and mix well. Cook on low for 1-2 hours or until warm and bubbly.
Option: Use these Crockpot Liners: they are a lifesaver and make clean up a breeze!
What to Serve With Spinach Artichoke Dip
The spinach artichoke dip is very versatile and almost any type of food can be dipped into it. Here are some ideas of foods that can be eaten with the dip:
- Tortilla Chips
- Bell Peppers
- Any type of cracker
- Rye Crackers
Spinach artichoke dip will keep in the refrigerator for several days. Cover with foil or place in an air tight container.
This spinach artichoke dip tastes best when served warmed, because it allows the cheese to melt and makes the dip more creamy. Reheat either by microwaving in 30 seconds intervals until warm, or by placing the casserole dish back in the oven until warm.
Healthy Spinach Artichoke Dip
- 10 oz frozen, chopped spinach thawed and drained
- 1 cup plain, nonfat Greek yogurt
- 1/2 cup cottage cheese 1% milkfat
- 1 14 oz can quartered artichoke hearts drained and chopped
- 1 tsp minced garlic
- 1 tsp onion powder
- salt & pepper to taste
- 1 cup mozzarella cheese
- 1/2 cup shredded Parmesean cheese
- Preheat oven to 350 F. Spray an 8×8 inch baking dish or casserole dish with pan release spray.
- Place the frozen spinach in a medium, microwave safe bowl. Defrost until warm and drain all water. Pat dry with a paper towel to remove excess liquid.
- Combine the drained spinach, Greek yogurt, cottage cheese, minced garlic, onion powder and mozzarella cheese in a medium bowl. Mix until combined.
- Chop artichoke hearts into small 1/4 inch pieces. Add to the Greek yogurt mixture and mix well.
- Spread mixture evenly in prepared pan. Top with the Parmesean cheese.
- Bake for 20 minutes. Serve warm.