This healthy spinach and artichoke dip recipe is easy, creamy, and delicious! Although I am a huge fan of spinach artichoke dip, most recipes are usually loaded with mayonnaise and sour cream. So, to make this recipe healthier and guilt-free, we’ve decided to use plain Greek yogurt and whipped cream cheese instead. Now, you can enjoy this classic yet light spinach and artichoke dip with all of the original flavors you know and love!
Spinach and artichoke dip is the perfect appetizer for gatherings. It’s always a hit, but just wait until you tell your family and friends that this recipe is not only delicious but healthy too! Serve this with toasted baguette slices, fresh veggies, or homemade tortilla chips, and watch your healthy spinach and artichoke dip disappear.
How to Make Spinach and Artichoke Dip
First, you want to start by chopping your yellow onions, garlic cloves, and shallots into finely cut pieces. Be sure to separate the green part of the shallot and then set it aside.
Next, sauté your freshly chopped onions, garlic cloves, and shallots at medium heat. With a light spray of olive oil, sauté until it is translucent. Then, add the green portion of the shallots which have been set aside into the pan. Sauté for one more minute and then place all of the sautéed ingredients into a medium bowl.
Now, strain and pat dry your frozen spinach. Then, take a medium bowl and place your cream cheese, Greek yogurt, salt, pepper, and artichoke hearts into the bowl. Low fat cream cheese is also a great option to keep this appetizer light. Afterward, place the ingredients from both bowls into an oven-safe baking dish. Then, stir until all ingredients are well combined.
Adding mozzarella cheese or freshly grated parmesan cheese to your spinach and artichoke dip is optional. You can add it on top to a gratin, or combine the cheese with the rest of the ingredients. I recommend using a minimal amount of cheese so that you can keep this recipe as healthy as possible.
Finally, bake your spinach dip for approximately 15 to 20 minutes at 400F or until the cheese begins to bubble and is fully melted. Serve it immediately and enjoy!
What to Serve with Spinach Artichoke Dip
Once you make this delicious and healthy spinach artichoke dip, you’ll realize that there are countless options as to what can be served alongside it. But don’t worry, we have plenty of recommendations to make your dip even more sensational.
This spinach and artichoke dip can be served with:
- Pieces of sourdough bread
- Homemade low-carb tortilla chips
- An assortment of fresh veggies
- Pita slices
- Lavash bread crackers
- Toasted baguette slices
Other low-carb and keto-friendly serving options include cucumber slices, mini sweet peppers, celery, cherry tomatoes, zucchini, green beans, and eggplant. If you’re in the mood to try something new, pork rinds are a unique and popular pairing with spinach and artichoke dip!
How to Make Low-Carb and Keto Friendly Tortilla Chips
As if a healthy spinach and artichoke dip recipe wasn’t amazing enough, you can also add even more health benefits to this appetizer! To make this dish low-carb, serve with homemade tortilla chips. Slice low-carb tortillas into triangles and lightly spray with olive or avocado oil. Then, crisp your tortilla chips in the oven or air fryer for a few minutes.
To ensure that these homemade chips are as healthy as can be, it’s important to keep in mind that certain oils are a better choice than others. I recommend extra virgin olive or avocado oil, which contains healthy fats like monounsaturated and polyunsaturated fatty acids. A moderate amount of coconut oil is also a good option for your homemade, low-carb tortilla chips. Some people might say that a concentrated source of saturated fats is unhealthy, but our bodies need these. Coconut oil is great for frying or cooking at high temperatures.
Make This Recipe with Fresh Spinach or Kale
Instead of using frozen spinach while making your healthy dip, you can also use fresh baby spinach or kale. The recipe asks for 16oz. of frozen spinach, but you can use a large bag of fresh spinach. If you are using kale, I recommend the Tuscan variety (otherwise known as dinosaur kale) because of its many health benefits. This usually comes in a large bushel. To begin using your fresh ingredients, sauté your spinach or kale for about 1 to 2 minutes or until tender, along with the green portion of the shallots.
Is spinach artichoke dip healthy?
Spinach artichoke dip is typically an unhealthy starter due to its cream base and cheesy additives. If you make this at home, using nonfat Greek yogurt and cream cheese can make this far more beneficial to your health. Using spices such as red pepper flakes as a topping instead of cheese will also add less calories.
Ways to Store and Use Your Leftover Dip
This healthy spinach and artichoke dip is so delicious, who wouldn’t want it to last longer? There are plenty of ways to repurpose any leftover dip you may have.
- You can boil some penne or farfalle pasta, add in your dip once the noodles are done, and voila! Now you’ve created a creamy pasta dish.
- I also recommend using your leftovers in a quiche.
- Since our spinach artichoke dip recipe is made with cream cheese, adding your leftover dip to a bagel makes the perfect spread!
- You can even try spinach artichoke pizza. To do this, use mini whole grain pitas, add your dip, your choice of cheese, and top with mushrooms, sliced roma tomatoes, or green bell peppers. Instead of mini pitas, you can also use French bread or whole grain English muffins.
To store your leftover dip, place it in an airtight container for up to 5 days in the refrigerator.
Healthy Spinach and Artichoke Dip
EQUIPMENT
- mixing bowls
- baking dish
Ingredients
- 16 oz. spinach frozen
- 1 tsp olive oil
- 2 shallots
- 1 yellow onion
- 2 garlic cloves
- 8 oz. cream cheese whipped
- ½ cup Greek yogurt plain
- 10 oz. artichoke hearts canned
- 1 cup mozzarella cheese
- ½ tsp salt
- ½ tsp ground pepper
Instructions
- Chop yellow onion, garlic cloves, and shallots into small pieces. Separate the green part of the shallot and set aside. Sauté onion, garlic, and shallots at medium heat. Add a light spray of olive oil and cook until translucent. Add the green part of the shallot and sauté for one more minute. Then, add to a medium bowl.
- Strain and pat dry your frozen spinach. Take a medium bowl. Place your cream cheese, plain Greek yogurt, artichoke hearts, salt, and pepper into the bowl.
- Place all ingredients in both bowls into an oven-safe baking dish. Stir until all ingredients are well combined.
- Adding mozzarella cheese is optional. If added, place on top to a gratin or combine with the rest of the ingredients.
- Bake the dip for 15 to 20 minutes at 400F or until the cheese starts to bubble and is fully melted. Serve immediately.
Notes
- Use leftovers to make a creamy quiche or pasta.
- Keep leftovers in an airtight container for up to 5 days in the fridge.
- You can use fresh spinach instead of frozen, add it together with the green part of the shallot and sauté for 1 or 2 minutes, or until spinach is tender.
Sondra Barker
