No compromise on taste with this one! This Spinach Artichoke Dip Recipe may be lightened up but boy, does it deliver on flavour! It’s cheesy, creamy and still a favourite amongst the entire crowd!
There is a reason why literally almost every single bar you’ve ever been to, at least in Canada and/or the United States, pretty much always has a good ol’ classic spinach dip somewhere on the menu. EVERYONE loves it! Am I right?! It’s PERFECT for sharing and can be served up with a combination of soft and warm pita bread (YES, please) or crispy and crunchy tortilla chips. My mind travels back to a Summer or two ago, when I went out for dinner with my sister and my niece – who was not even 3 at the time. My sister made it well known before we even entered the restaurant that the spinach dip was going to be a mandatory part of the meal. Of course, we all happily obliged. Especially my niece. SEEEEEEE…. even not-yet-3-year-olds love this thing!
While I love a good old classic spinach dip stuffed to the brim with 4 kinds of cheeses, I also enjoy the challenge of lightening things up and making them a little bit on the healthier side every now and then. After all, we’re about a month and a half into the new year (already?!) and I’ve SOMEHOW managed to stick to my daily workout routine. Besides, this spinach artichoke dip recipe is still fully loaded that you might not even be able to tell what’s missing!
This classic appetizer will have you craving more with every bite. The creamy blend of spinach, artichoke hearts and savoury cheeses creates a flavour explosion that’s simply irresistible. Whether you’re preparing for game day or hosting a casual gathering or a special occasion, this spinach artichoke dip is sure to be the star of the show, leaving everyone asking for the recipe. Or, worse, craving it before they even walk through the door like my sister at the restaurant.
INGREDIENTS YOU’LL NEED TO MAKE THIS SPINACH ARTICHOKE DIP RECIPE
This creamy dip comes together with just a few simple ingredients. Nothing fancy going on here, folks, but that’s the best part! You don’t need a million different ingredients to create something incredibly flavourful and satisfying. Just spinach, artichoke hearts, Greek yogurt, cheeses and a handful of seasonings are all it takes to whip up this crowd-pleasing appetizer in no time. Let’s discuss each in a little bit more detail down below:
- Spinach: One of my favourite leafy green vegetables that’s rich in vitamins, minerals and antioxidants. It’s particularly high in vitamin K, vitamin A, vitamin C, iron, and folate. In this recipe, we use frozen chopped spinach, which is convenient and easy to work with after thawing and draining. However, fresh spinach can also be used, but it requires wilting or cooking beforehand.
- Artichoke Hearts: The tender, edible parts of the artichoke plant. They have a unique, slightly nutty flavour and are packed with dietary fiber, vitamins and minerals. Artichokes are especially high in fiber, vitamin C, vitamin K, folate and antioxidants. In this recipe, we use canned artichoke hearts for convenience.
- Greek Yogurt: A strained yogurt that has a thicker consistency compared to regular yogurt. It’s high in protein, calcium and probiotics, which are beneficial for gut health. Greek yogurt adds creaminess and tanginess to the dip while also boosting its protein content. Full fat and plain Greek yogurt works best in this recipe.
- Light Mayonnaise: Light mayonnaise is a lower-fat version of traditional mayonnaise. It adds richness and creaminess to the dip without adding as much fat and calories as regular mayonnaise. You can use light mayonnaise to achieve the desired texture while keeping the dish relatively healthy. If you’re feeling adventurous, try making your own homemade mayonnaise from scratch with my easy recipe using olive oil!
- Parmesan Cheese: A hard, aged cheese with a sharp, salty flavour. It adds a delicious umami depth to the dip while also providing calcium and protein. In moderation, Parmesan cheese can enhance the flavour of dishes without significantly increasing their calorie or fat content. Freshly grated parmesan cheese (that you grate yourself) works best in this recipe.
- Mozzarella Cheese: A mild, creamy cheese that melts well and adds gooeyness to the dip. It’s a good source of calcium and protein. Using shredded mozzarella cheese helps bind the ingredients together and create a satisfyingly cheesy texture in the dip. Mozzarella cheese that you grate yourself works best in this recipe as the pre grated varieties don’t melt as well.
- Garlic: Adds aromatic depth and savoury complexity to the spinach artichoke dip. Therefore, fresh minced garlic works best in this recipe. However, if all you have on hand is garlic powder use half a teaspoon instead of the 2 minced cloves.
- Onion Powder: Adds a subtle, sweet onion flavour to the dip without the texture of fresh onions.
- Black Pepper: Adds a mild heat and pungent flavour to this spinach artichoke drip recipe, enhancing the overall taste. Black pepper complements the other flavours in the dip and adds a hint of warmth to each bite.
HOW TO MAKE HEALTHY ARTICHOKE SPINACH DIP (KEY TIPS)
You can find full instructions for how to make this healthy spinach artichoke dip recipe in the recipe card down below, but here are a few quick tips to keep in mind:
- Make sure to thoroughly drain both the frozen chopped spinach and the canned artichoke hearts. Excess moisture can make the dip watery and affect its texture. So really take your time here, folks! You want to try and get as much of that water squeezed out as you can! I just use my hands against a fine mesh strainer and continuously squeeze until no more water drips out. It’s a little bit of a tedious process but the results are well worth it. EXTRA TIP: If desired, use a kitchen towel or clean paper towels to help you squeeze out as much liquid and moisture as possible.
- Use full fat Greek yogurt for best results. While you can use low fat or non-fat Greek yogurt, using full fat Greek yogurt will give you a creamier and richer dip. The fat content also helps with the overall flavour and texture.
- Ensure that all the ingredients are well mixed together in a large bowl before transferring them to the baking dish. This ensures an even distribution of flavours throughout the dip. And trust me, you want the perfect balance in every single bite!
- Season to taste. Taste the mixture before baking and adjust the seasoning if necessary. You can add more garlic, onion powder, black pepper or even a pinch of salt if you feel like it needs it. Just remember that the Parmesan cheese will add saltiness to the dip, so adjust accordingly.
- Opt for high-quality Parmesan and mozzarella cheese for better flavour and texture. Freshly grated cheese (that you grate yourself) tends to melt more smoothly and evenly compared to pre-shredded cheese, which often contains anti-caking agents. EXTRA TIP: Skip the addition of (optional) extra cheese on top if you’re feeding a large crowd. Although we love the crisp and crunchy texture the bubbly cheese on top creates, it sort of hardens when it comes out of the oven and makes it a lot harder to dip. When I’m making this dip just for myself or my family, I’ll add the extra cheese on top because it does provide a nice texture/flavour. However, if I’m making it for a gathering or a party where several people will be indulging, I leave the extra cheese on top out. There is more than enough cheese in the dip itself and the extra half cup on top just makes it harder for people to dip/enjoy.
- Bake the dip until it’s hot and bubbly, and the top is lightly golden brown. This ensures that the flavours meld together and the cheese is fully melted and gooey. EXTRA TIP: Keep an eye on it towards the end of the baking time to prevent overcooking.
- Let it rest before serving. Allow the dip to cool for a few minutes after removing it from the oven before serving. This gives it time to set slightly and makes it easier to handle. However, you definitely want to serve this spinach and artichoke dip up warm for the best taste and texture.
- Don’t forget the dippers! Accompany the spinach artichoke dip with whole wheat pita bread, tortilla chips, toasted baguette slices, your favourite crackers or a variety of fresh vegetable sticks for dipping. This adds texture and variety to the dish while keeping it healthy.
FREQUENTLY ASKED QUESTIONS
Spinach artichoke dip is a creamy, flavourful appetizer or snack that combines spinach, artichokes, cheese, and seasonings into a delicious dip that’s typically served warm with bread, crackers or vegetable sticks for dipping. It typically uses frozen spinach, canned artichoke hearts and different types of cheeses depending on the recipe. It has a creamy base made up of either sour cream, cream cheese, mayonnaise or Greek yogurt, or a combination of any of the above.
There are a few potential reasons why your spinach dip might be too thick:
Too much cheese or dairy. If you added an excessive amount of cheese or dairy products such as Greek yogurt, sour cream or cream cheese, it can make the dip thicker than desired. Cheese tends to thicken as it melts, so it’s essential to balance the amount of cheese with other ingredients to achieve the desired consistency.
Using frozen spinach without thawing and draining. If you used frozen spinach without properly thawing and draining it, excess moisture from the spinach could make the dip too thick. Be sure to thaw the spinach completely and squeeze out any excess liquid before adding it to the dip.
Insufficient mixing. If the ingredients were not mixed thoroughly enough, the dip might not have reached the desired consistency. Make sure to mix all the ingredients well until they are evenly combined.
Overcooking. If you cooked the dip for too long or at too high a temperature, it could have evaporated too much moisture, resulting in a thicker consistency. It’s important to follow the recipe’s instructions regarding cooking time and temperature to prevent overcooking.
You can typically keep spinach artichoke dip in the fridge for up to 4 days. Allow the dip to cool down to room temperature before refrigerating it for best results. Then, transfer the spinach artichoke dip to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. When ready to enjoy again, you can reheat it in the microwave, on the stovetop or in the oven until it’s heated through. PRO TIP: Add a splash of milk or cream if it seems too thick after refrigeration.
The best chip for artichoke dip is one that complements the flavours and texture of the dip while providing a satisfying crunch. Here are a few options:
Tortilla chips. A classic choice for dipping and pair well with spinach artichoke dip. They offer a sturdy base for scooping up the thick and creamy dip, and their salty flavour contrasts nicely with the richness of the dip.
Plain chips, such as ruffles, with ridges. Chips with ridges tend to be thicker and sturdier than regular potato chips. The ridges provide extra reinforcement, making them less likely to break when scooping up thick or chunky dips like spinach artichoke dip. Plus, it’s my little theory that the ridges in the chips help hold more dip!
Pita chips. Whether store-bought or homemade, are another excellent option. Their crisp texture and neutral flavour allow the flavours of the dip to shine through, and their shape makes them perfect for scooping up generous portions of dip.
Baguette slices. Thinly sliced baguette toasted until crisp can provide a delicious alternative to chips for serving with artichoke dip. Their crunchy texture and mild flavour complement the creamy dip without overpowering it.
Vegetable chips or sticks. For a healthier option, consider serving spinach artichoke dip with vegetable chips or sticks such as carrot sticks, celery sticks, bell pepper strips or cucumber slices. These options add freshness and crunch while also providing a nutritious alternative to traditional chips.
Whole grain crackers. Offer a hearty base for dipping and provide a nutty flavour that complements the dip well. Look for crackers with seeds or whole grains for added texture and flavour.
SPINACH ARTICHOKE DIP RECIPE
No compromise on taste with this one! This Spinach Artichoke Dip Recipe may be lightened up but boy, does it deliver on flavour! It's cheesy, creamy and still a favourite amongst the entire crowd!
Ingredients
- 1 (10oz) package Chopped Frozen Spinach, thawed and drained
- 1 (14oz) can Artichoke Hearts, drained and chopped
- 1 cup Plain Greek Yogurt
- 1/2 cup Light Mayonnaise*
- 1/2 cup Parmesan Cheese, grated
- 1/2-1 cup Mozzarella Cheese, shredded*
- 2 Cloves Garlic, minced
- 1 tsp Onion Powder
- 1/2 tsp Black Pepper
- Whole Wheat Pita Bread, Veggie Sticks, Tortilla Chips or Crackers, for serving
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix together the spinach, artichoke hearts, Greek yogurt, mayonnaise, Parmesan cheese, 1/2 a cup of mozzarella cheese, garlic, onion powder, and black pepper until well combined.
- Transfer the mixture to a 9x9 baking dish (or similar) and spread it out evenly. Top with remaining 1/2 cup of mozzarella, if using (see notes).
- Bake in the preheated oven for 25-30 minutes, or until the dip is hot and bubbly and the top is lightly golden (broil in the last few minutes, if desired). Serve the dip warm with whole wheat pita bread, veggie sticks, tortilla chips or crackers for dipping.
Notes
Try making your own light mayonnaise at home using olive oil following THIS EASY RECIPE.
Skip the addition of (optional) extra cheese on top if you're feeding a large crowd. Although we love the crisp and crunchy texture the bubbly cheese on top creates, it sort of hardens when it comes out of the oven and makes it a lot harder to dip. When I'm making this dip just for myself or my family, I'll add the extra cheese on top because it does provide a nice texture/flavour. However, if I'm making it for a gathering or a party where several people will be indulging, I leave the extra cheese on top out. There is more than enough cheese in the dip itself and the extra half cup on top just makes it harder for people to dip/enjoy.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 150Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 15mgSodium: 364mgCarbohydrates: 12gFiber: 1gSugar: 2gProtein: 8g
Nutrition is only an estimate and calculated using Nutritionix.
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