Healthy spinach artichoke dip is easy to make and tastes delicious! This healthy appetizer has been lightened up and made healthier with a few simple ingredient swaps. It still tastes just as good as the traditional spinach artichoke dip! It is creamy, cheesy, and a delicious appetizer that you will love!
This is a dip recipe that I make every winter for football playoff games and for the Superbowl! It's perfect for any occasion, though! Need a party appetizer? Bring a dip. Looking for a quick snack? Make some dip. It works well as side dishes, main entrees, or snacks!
What Makes this Spinach Artichoke Dip Healthy?
This skinny spinach artichoke dip has been modified in several ways to make it healthier than the traditional dip.
Lower in fat: Traditional artichoke spinach dip contains mayonnaise and sour cream, both of 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.
Less Calories: 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.
Has Veggies: This dip contains spinach (as all spinach artichoke dips do!) Spinach is an easy way to eat veggies, without really thinking about it.
- Spinach: Use 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!)
What Type Of Spinach Should Be Used?
The spinach can either be frozen or fresh. Here are 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 of 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 saucepan 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.
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.
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Option: Use these Crockpot Liners: they are a lifesaver and make clean up a breeze!
- 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.
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
Storing and Reheating the Dip
Spinach artichoke dip will keep in the refrigerator for several days. Cover with foil or place in an air-tight container. Do not freeze the dip, as the texture will not be the same once thawed.
Reheat either by microwaving in 30 seconds intervals until warm. Stir as needed. This can also be heated in the oven at 350 for 20 minutes or until hot.
Frequently Asked Questions
The dip can be eaten hot or cold. I personally think it tastes better hot, because all of the cheese melts together to make it creamy and delicious!
Yes! The dip can be prepared the day before and stored in the refrigerator. Cover with foil and remove for 30 minutes prior to cooking.
Yes, the dip is gluten free. Be sure to eat it with a gluten free food item, such as tortilla chips or carrots.
More Healthy Appetizers
Healthy Spinach Artichoke Dip
- 10 oz frozen spinach thawed and drained
- 1 cup plain Greek yogurt nonfat
- ½ cup cottage cheese 1% milkfat
- 1 14 oz can artichoke hearts drained and chopped
- 1 teaspoon garlic minced
- 1 teaspoon onion powder
- 1 cup mozzarella cheese
- ½ cup Parmesean cheese shredded
- ½ teaspoon salt optional
- ½ teaspoon pepper optional
- Preheat oven to 350 F. Spray an 8x8 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 ¼ 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.