This post may contain affiliate links. Please see our disclosure policy for more details.

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!

An overhead shot of the spinach dip with cracker and bell peppers.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

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 :).

Some of our favorites are this beet dip, yogurt fruit dip, and cauliflower dip.

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.

toddler pushing bowl away

Is your toddler becoming picky?

Arm yourself with these strategies that will transform your mealtimes!

Ingredients

All the ingredients laid out on a white background.
  • 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!

Step-by-Step Instructions

A four image collage of how to make the spinach dip.
  1. In a large bowl, add all the ingredients minus the mozzarella cheese and mix thoroughly until well-combined.
  2. Transfer to a 8 inch square, oval, or round baking dish and top with mozzarella cheese.
  3. 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.

Serving Suggestions

Dip being scooped with red bell pepper strip.

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:

Storage Suggestions

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!

5 from 1 vote

Healthy Spinach Artichoke Dip

Treat yourself to this delicious spinach artichoke dip that's wonderfully creamy without using mayo or sour cream
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Ingredients 

  • 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
  • 1/4 cup parmesan cheese
  • 1/2 cup mozzarella cheese

Instructions 

  • 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.

Notes

  • 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

Nutrition

Calories: 146kcal | Carbohydrates: 6g | Protein: 8g | Fat: 10g | Potassium: 198mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4514IU | Vitamin C: 2mg | Calcium: 168mg | Iron: 1mg
Like this recipe? Rate and comment below!

About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

5 from 1 vote (1 rating without comment)

19 Comments

  1. I’d really like to make this, but I can’t get the link to work properly. It just brings up a blank tab.

    1. Hi Megan! The Healthy Aperture website was down for several days, but it’s up and running now! The link is active, and I can’t wait for you to try this soon ;).