Treat yourself to this delicious spinach artichoke dip that's wonderfully creamy without using mayo or sour cream. Plus, it's super easy to whip up with just a handful of ingredients and is guaranteed to impress your family or guests!
Best Spinach Dip Recipe
Dips are like food magic - incredibly versatile, satisfying, and a great way to add more nutrition to your family's plate. They're all about fun and can be enjoyed in a zillion ways.
And if you have a fussy eater at hand, dips come to the rescue! They make trying veggies and other foods they're warming up to way more fun and cooler :).
And now this healthy spinach dip! This recipe is a healthier spin on the classic spinach artichoke dip. It uses Greek yogurt and less cheese without giving up any of that amazing flavor.
Whether you're entertaining guests, hosting parties, attending potlucks, or simply enjoying a regular family day, this nutritious appetizer is sure to delight the crowd.
Is your toddler becoming picky?
Arm yourself with these strategies that will transform your mealtimes!
- Spinach - I recommend using frozen chopped spinach (the one that comes in a box) for convenience and ease. If you prefer using fresh spinach, be sure to cook it first and chop.
- Greek yogurt - an excellent substitute for mayo or sour cream. It's thick and creamy and adds a delicious tangy flavor.
- Cream cheese - be sure to soften to room temperature
- Artichoke hearts - use canned or jarred artichoke hearts for best results.
- Garlic - you can use fresh garlic or garlic powder. In addition, you can add some onion powder, black pepper, or red pepper flakes for an extra kick.
- Cheese - the combination of mozzarella cheese and parmesan cheese is absolutely glorious!
- In a large bowl, add all the ingredients minus the mozzarella cheese and mix thoroughly until well-combined.
- Transfer to a 8 inch square, oval, or round baking dish and top with mozzarella cheese.
- Bake for 25-30 minutes until bubbly and the cheese is browned. Top with some chopped green onion, if desired.
Tips for Success
- Remove excess moisture - be sure to squeeze out as much excess water from the thawed frozen spinach. Also, drain the artichoke hearts and pat dry with a paper towel. Otherwise, you'll end up with wet, mushy dip.
- Make-ahead - prepare the dip up to 24 hours in advance and store in the refrigerator, covered, until ready to bake.
Honestly, it's SO hard to resist digging into this creamy dip straight out of the oven with a spoon (do it!).
It also pairs wonderfully with an array of options:
- Tortilla chips
- Pita chips
- Crusty bread
- Vegetables - like broccoli, cauliflower, carrots, mini bell peppers, and cucumber
- As a filling - for quesadillas or pinwheel sandwiches
Store leftovers in an airtight container and keep in the refrigerator for 3-4 days. I don't recommend freezing.
To reheat, microwave for several minutes until the cheese melts or reheat in the oven.
More Dip Recipes
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Healthy Spinach Artichoke Dip
- 6 ounces cream cheese, softened
- 1 cup Greek yogurt (230g)
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- 14 ounce artichoke hearts, drained, patted dry, and roughly chopped
- 1 tablespoon minced garlic
- ¼ cup parmesan cheese
- ½ cup mozzarella cheese
- Preheat oven to 375°F. Lightly grease or spray a 8 inch square, oval, or round baking dish.
- In a large bowl, combine all the ingredients minus the mozzarella cheese.
- Transfer to the prepared baking dish and top with mozzarella cheese.
- Bake for 25-30 minutes until bubbly and the cheese is browned. Enjoy with chips, crackers, or vegetables.
- Store leftovers in an airtight container and keep in the refrigerator for 3-4 days. I don't recommend freezing.
- To reheat, microwave for several minutes until the cheese melts or reheat in the oven