This Healthy Spinach Artichoke Dip recipe uses creamy greek yogurt and just a bit of regular mayo to achieve that classic creamy texture that you’ve come to know and love from traditional spinach artichoke dip. Add in spinach, a can of artichokes, and a few other simple ingredients, and you’ve got yourself a new favorite appetizer for the big game or your next get together.
The Best Spinach Artichoke Dip Recipe
We know that healthy recipes can fall flat, but this creamy spinach artichoke dip really can stand up to the classic. It’s creamy, full of flavor, and perfect on tortilla chips, crostini, or veggies. Try out our classic spinach artichoke dip recipe for comparison. And we’ve got a vegan spinach artichoke dip out there for anyone who is looking for a dairy free option or this Ultimate Spinach Artichoke Dip if that sounds good!
What You Will Need
- olive oil – Just a bit to soften the veggies.
- garlic – Adds robust flavor throughout.
- shallot – A milder and more delicate tasting onion.
- plain Greek yogurt – Adds a slight tanginess and creaminess.
- mayo – Don’t worry… we were still able to get some of this classic ingredient into the healthier version.
- parmesan & mozzarella cheese – Adds cheesy goodness to this classic dip.
- canned artichokes – Just be sure to drain the excess water before using.
- frozen spinach – squeezing out the excess moisture is key to getting the right texture in this recipe. You could use fresh spinach, but the texture will be a bit different than if you use frozen.
- lemon zest & juice – Just a touch of acid helps to bring out the best in every ingredient.
- ground black pepper & kosher salt – Don’t forget about the OG seasonings!
- crostini & veggies – The perfect vessels for scooping up this delicious spinach artichoke dip.
How To Make Healthier Spinach Artichoke Dip
Start by preheating your oven to 350 degrees F. While the oven is coming to temp, bring a small cast iron skillet to medium high heat and add in the olive oil, garlic and shallot. Move them around the pan for 1-2 minutes or until the garlic is fragrant and the shallot has softened.
Next, in a medium mixing bowl add the cooked garlic and shallot followed by the yogurt and mayo. Stir everything together until its evenly combined.
Now add in the parmesan cheese, drained artichokes, spinach, lemon zest, lemon juice, pepper, and salt.
Fold everything together until everything is mixed.
Place mixture into a prepared 8×11 baking dish and top with the remaining mozzarella cheese. Place it in your preheated oven on the middle rack uncovered for 15 minutes or until the cheese is melted and bubbly. Feel free to put it under the broiler for 1-2 minutes to get it a bit golden brown on the top. Just be sure to watch it carefully.
Remove your baked artichoke dip from the oven and let it cool slightly before serving!
What To Serve With Spinach Artichoke Dip
This easy appetizer goes great crunchy crostini, pita chips, or crusty bread. If you’re looking for a low carb option, try serving this creamy dip with with fresh veggies!
Yes! Simply stop at step four as outlined in the recipe card, cover with foil, and place in the fridge until you’re ready to bake.
Place leftovers in an airtight container in the refrigerator for up to 3-4 days.
Made this baked spinach artichoke dip and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
A healthier version of your classic spinach artichoke dip recipe! Perfect for any get-together or holiday and easily prepped ahead of time!
- 1–2 teaspoons olive oil
- 2 teaspoons garlic, minced
- 4 tablespoons shallot, minced
- 1/2 cup plain greek yogurt
- 1/4 cup + 2 tablespoons mayo
- 1/4 cup parmesan cheese, grated
- 1 cup mozzarella cheese, grated
- 15oz can artichokes, drained and roughly chopped
- 10oz frozen spinach, thaw and drain
- scant lemon zest
- 1/4 teaspoon lemon juice
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon kosher salt
- serving: crostini and veggies
- Preheat oven to 350 degrees F. Then bring a small cast iron skillet to medium high heat. Add olive oil, garlic and shallot. Move around pan until garlic is fragrant and shallot has softened, approx. 1-2 minutes.
- In a medium mixing bowl add cooked garlic and shallot, yogurt and mayo. Stir to combine.
- Fold in parmesan cheese, artichokes, spinach, lemon zest, lemon juice, pepper and kosher salt.
- Pour out into prepared 8×11 pan (or similar size). Top with remaining mozzarella cheese.
- Place in oven, middle rack, uncovered for 15 minutes or until cheese is melted and bubbly. Feel free to place under the broiler for 1-2 minutes if you want to brown a bit, just watch very carefully.
- Remove from oven and let cool slightly.
- Serve with cut up veggies, pita bread, crackers or crostini.
- Make Ahead: you can easily make this ahead of time and stop at Step 4, cover with foil and place in the refrigerator until you want to bake – you might just need to cook a bit longer in the oven to account for it coming out of the fridge cold.
- Storage: store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Serving Size: 3 oz
- Calories: 80
- Sugar: 1.1 g
- Sodium: 208.3 mg
- Fat: 5 g
- Carbohydrates: 3.8 g
- Protein: 5.8 g
- Cholesterol: 6.4 mg
Keywords: healthy spinach artichoke dip, light spinach artichoke dip, greek yogurt spinach dip