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This Healthier Hot Spinach and Artichoke Dip recipe is sure to be hit at your next game day! And best of all, nobody will realize it’s a better-for-you-version of the original since this version has all the flavor and cheesy, creamy goodness we love about a great dip.
A while back, a blogging friend, Kathy from Lemon Blossoms, reached out to me to see if I would be interested in doing some joint posts this year with her. Which I immediately jumped at because I totally admire everything she posts on her blog!
I mean, the girl went to culinary school and worked with Bobby Flay and Wolfgang Puck, people. How could I not be obsessed over all the drool-worthy food she shares?!
So we decided for our first topic we would each take classic party food or appetizers and do our own take on them.
I went with a bubbly, cheesy, hot spinach and artichoke dip and Kathy took on wings with her Honey BBQ Slow Cooker Wings.
Both girls were hovering close while I tried to take these photos and sneaking tastes left and right. So this recipe is definitely kid-approved.
I just love this hot spinach and artichoke dip, you guys. It’s seriously one of the best party foods I know of and makes a great appetizer for any gathering year-round.
The problem with most spinach and artichoke dip recipes though is that they are loaded with fat and calories that are sure to derail anybody’s healthy eating resolutions in the new year. Big time.
It’s really not fair, since anything with spinach in it’s name ought to be at least presumably good-for-you. So in an effort to eat at least somewhat healthier but still enjoy our favorite, comforting foods, I decided to rework the original approach to this classic dip.
Healthier Hot Spinach and Artichoke Dip
Most old school versions of this yummy pan of deliciousness call for mayo, sour cream, and cream cheese, along with plenty of mozzarella cheese and maybe even a little butter for good measure. Those creamy, tangy ingredients combine to create a delicious, cheesy setting for the flavors of garlic, artichokes, and spinach.
But the good news is that you can ditch the mayo, sour cream, and full fat cream cheese, swapping them with greek yogurt and reduced fat cream cheese instead, while scaling back just a bit on the mozzarella and you will still end up with a fantastically garlicky, cheesy, creamy and hot appetizer that everyone will love.
Better yet, you will have a hard time telling that this is a healthier version of the calorie-laden classic. Bake it in an oven-safe serving dish and bonus points for serving it with lots of crisp, delicious veggies like sugar snap peas, sliced red bell peppers, and carrot sticks for dipping in it instead of just chips, crackers, and bread.
It is actually a surprisingly good-for-you food even with the indulgent creaminess from the mozzarella and cream cheese. And the greek yogurt even adds a little extra protein and nutrition, which is even better.
More Appetizer Recipes You’ll Love
- Greek feta meatballs with a homemade tzatziki sauce for dipping
- Baked Greek Feta Fries
- Jalapeno Popper Dip with Bacon
- Honey BBQ Slow Cooker Wings
- Oven Baked Korean BBQ Chicken Wings
- Bacon Wrapped Jalapeno Poppers
- Cheesy Chicken Quesadillas
- Grilled Summer Vegetable Quesadillas
- Philly Cheesesteak Dip
- 1 (8-ounce) package reduced fat cream cheese, softened
- 3/4 cup plain, nonfat Greek yogurt
- 2 cloves garlic, minced
- 1/4 teaspoon coarse salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon onion powder
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed to drain of excess liquid
- 1 1/4 cups mozzarella shredded cheese, divided
- 1/2 cup freshly grated Parmesan cheese
- 1 (4-ounce) can mild diced green chilies, drained
- 1/4 teaspoon red pepper flakes
- Heat oven to 400 degrees F.
- In a large bowl, stir together the softened cream cheese, yogurt, garlic, salt, pepper, red pepper flakes, and onion powder until combined. Add the artichoke hearts, spinach, 1 cup of the mozzarella cheese, and green chilies and stir well.
- Transfer the dip mixture into a 1 1/2-2 quart baking dish and sprinkle with the Parmesan cheese and remaining 1/4 cup of mozzarella cheese.
- Bake for 25-30 minutes, until hot and bubbly. Serve with chips, crackers, chunks of crusty bread, or veggies.
Amount Per Serving: Calories: 90 Saturated Fat: 3g Cholesterol: 19mg Sodium: 290mg Carbohydrates: 1g Protein: 8g