Healthy Spinach Artichoke Dip

I love making this Healthy Spinach Artichoke Dip when I want a creamy, satisfying appetizer that feels lighter but still full of flavor. I use wholesome ingredients and simple seasonings to create a dip that is rich, cheesy, and perfect for sharing.

Why You’ll Love This Recipe

I appreciate how this version keeps the creamy texture I crave while using lighter ingredients. I enjoy the combination of tender spinach, tangy artichokes, and savory garlic blended into every bite. I also like that it works well for gatherings, game days, or even as a spread for sandwiches. Whenever I want a crowd-pleasing dip that feels a little more balanced, this is one I happily prepare.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups fresh spinach, chopped
1 cup canned artichoke hearts, drained and chopped
1 cup plain Greek yogurt
1/2 cup light cream cheese, softened
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 tablespoon olive oil
1/2 teaspoon onion powder
Salt to taste
Black pepper to taste

Directions

1. I preheat the oven to 375°F (190°C).

2. In a skillet, I heat olive oil over medium heat and sauté the minced garlic for about 30 seconds.

3. I add the chopped spinach and cook until wilted, then remove from heat.

4. In a mixing bowl, I combine Greek yogurt, light cream cheese, mozzarella, Parmesan, onion powder, salt, and black pepper.

5. I stir in the cooked spinach and chopped artichokes until well blended.

6. I transfer the mixture to a baking dish and spread it evenly.

7. I bake for 20–25 minutes, until the dip is hot and lightly golden on top.

8. I let it cool slightly before serving.

Servings and Timing

I usually get about 6 servings from this recipe.

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

I sometimes add a squeeze of fresh lemon juice for brightness. When I want extra protein, I mix in shredded chicken. If I prefer a bit of heat, I add a pinch of red pepper flakes. I also enjoy blending the dip slightly for a smoother texture before baking.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it in the oven at 350°F (175°C) or in the microwave until heated through. I do not recommend freezing, as the texture may change once thawed.

FAQs

Can I use frozen spinach?

I can use frozen spinach, but I thaw and squeeze out all excess moisture before mixing it in.

Is this dip still creamy without heavy cream?

I find that Greek yogurt and light cream cheese provide plenty of creaminess while keeping it lighter.

Can I make this ahead of time?

I often assemble the dip ahead of time, refrigerate it, and bake it just before serving.

What can I serve with this dip?

I like serving it with sliced vegetables, whole-grain crackers, or toasted bread.

Can I make this dairy-free?

I can substitute dairy-free yogurt and cheese alternatives, though the flavor and texture will vary slightly.

Conclusion

I truly enjoy making Healthy Spinach Artichoke Dip because it delivers classic creamy flavor with a lighter twist. The blend of spinach, artichokes, and melted cheese creates a warm, satisfying appetizer that I feel good about serving. Whenever I want a dependable and flavorful dip, this recipe is one I gladly turn to.