Healthy Spinach Artichoke Dip

Healthy spinach artichoke dip is the party dip everyone will ask you to bring again and again. This creamy dip is lightened with Greek yogurt and low-fat cream cheese, filled with artichoke hearts and spinach, and bursting with flavor! It’s gluten-free, keto, and low-carb. You can even freeze it to have it ready for the holidays or your next super bowl party!

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Course: Appetizer

Cuisine: American

Keyword: healthy spinach artichoke dip, spinach artichoke dip

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings:

Calories: 114kcal

Author: Organize Yourself Skinny

Ingredients

1 (8-ounce) package of cream cheese
1 (8-ounce) package of 1/3 less fat cream cheese also called Neufchatel cheese
1/2 cup plain greek yogurt this is equal to a 5.3-ounce container
1 (10 -ounce) package frozen chopped spinach thawed and completely drained
1 (14-ounce) can of quartered artichoke hearts drained and chopped into small pieces.
1/2 cup grated Parmesan or Romano cheese
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon crushed red pepper

Instructions

Preheat the oven to 350 degrees.
Place the cream cheese, greek yogurt, spinach, and artichoke hearts in an 8 or 9-inch baking dish. Cook for 20-25 minutes.
Take out of the oven and stir together until the cream cheese, yogurt, and vegetables are blended.
Then stir in the Romano cheese, granulated garlic, onion powder, crushed red pepper, and salt to the cream cheese mixture. Taste for salt and add more, if needed.
Place the dip back into the oven and cook for another 30 - 40 minutes or until hot and bubbly. Serve hot or warm with bread, pita, pretzels, or vegetables.

Notes

Cooking tips

To cook the frozen spinach remove it from the packaging and place it into a microwave-safe dish and cook on high 3-4 minutes or until completely thawed. The spinach will be hot so be careful. After it's cool squeeze it through a mesh strainer and completely strain out the water. It's important to remove as much water from the spinach as possible before adding it to the other ingredients.

Do not purchase marinated artichokes. You'll want to purchase artichokes in brine for this recipe.

How to Store

Make it entirely ahead of time, store it in an airtight container, and refrigerate it for up to 5 days. Cover with foil and heat up in the oven for 20 -30 minutes or until hot. You can also place it into a microwave-safe bowl and microwave on high until hot, stirring halfway through so it heats evenly. The time to heat will depend on the amount of dip you’re warming up.

To freeze, combine all of the ingredients into a casserole or disposable dish and freeze. You don’t need to cook the dip thoroughly. Take the dip out 1-2 days before you plan to make it, and let it thaw in the refrigerator. Continue with recipe. You might need to add extra cooking time to the dip if it’s still a little frozen or cold.

You can also cook directly from frozen, but you’ll need to add an extra 20 minutes or so of cooking time to the recipe. I recommend covering the dip with foil and then removing the foil during the last 10- 15 minutes of cooking time.

Nutrition