Healthy Spinach Artichoke Dip
Healthy Spinach Artichoke Dip
Healthy Spinach Artichoke Dip is a delicious appetizer that’s both healthy and super easy to make! This recipe is gluten-free and keto-friendly, and it skips the mayo and cream cheese altogether. Instead, it uses creamy Greek yogurt to keep things light while still tasting rich and satisfying. It’s a guilt-free twist on the classic that’s perfect anytime you’re craving a cheesy dip without all the extra carbs and fat.
What makes this spinach artichoke dip healthy?
- Lower Fat: Traditional spinach artichoke dip is usually loaded with cream cheese, shredded cheese, and mayo, which makes it high in fat. In this version, I swap out the cream cheese and mayo for a combo of Greek yogurt and cottage cheese, cutting down on fat without sacrificing creaminess.
- Higher in Protein: Thanks to the Greek yogurt and cottage cheese, this dip packs a good protein punch. It still feels indulgent and creamy, but with way more nutrition and less guilt. Trust me, if you’re not a fan of cottage cheese like I am, you won’t taste it in this dip at all!
Alright, now that you know why this dip is such a smart swap, let’s dive into how to actually make healthy spinach artichoke dip at home!
Ingredients for healthy spinach artichoke dip:
How to make healthy spinach artichoke dip:
Whipping up this healthy spinach artichoke dip is a breeze and requires only 9 simple ingredients.
- First, gather all your ingredients and mix them together really well until everything is fully combined.
- Next, pour the dip mixture into an 8×8 glass baking dish or glass pie plate — whatever you have on hand works just fine, even an oval dish like I used.
- Before baking, I like to sprinkle some extra cheese on top to get that perfect golden, melty crust — but feel free to skip if you prefer it lighter!
Substitutions
Cottage cheese: If you don’t like cottage cheese, I totally get it! But trust me on this one and give it a try here – you won’t taste it at all. Just make sure to use cottage cheese with at least 4% milk fat for the best creamy texture. I haven’t tested this dip without it, so no guarantees if you skip it entirely.
Low fat cheese: I don’t recommend using low fat cheeses for this recipe because they don’t melt the same way. It can mess with the texture and make the dip separate, which is definitely not what you want.
Fresh spinach: Using fresh spinach isn’t ideal since it tends to release too much water and can make your dip watery. If fresh is all you’ve got, cook or steam it first for about 5 minutes, then drain really well to get rid of any extra moisture.
Spice: Want to add a bit of heat? Toss in 1/4 teaspoon of red pepper flakes for a little kick that wakes up the flavors. It’s optional but delicious!
Frozen artichoke hearts: Fresh or canned artichoke hearts work best here. Frozen ones need to be cooked, cooled, and drained thoroughly before using, which can be a bit of a hassle. So if you can, stick to canned for ease and the best results.
Can you make this dip in the crockpot?
You don’t really need a crockpot for this recipe since it’s so quick to bake, but if you want to give it a whirl, you can absolutely cook it on low for 2-3 hours in your slow cooker. Just keep an eye on it since every crockpot heats differently!
How to serve healthy spinach artichoke dip:
There’s no wrong way to dig into this healthy spinach artichoke dip, but here are some of my favorite serving ideas:
- Chips: Classic tortilla chips or pita chips are perfect for scooping up every last bit.
- Pretzels: Crunchy pretzels add a fun salty bite that pairs so well.
- Veggies: Fresh celery sticks, bell peppers, and carrots are great here. For a low-carb twist, try “zucchini chips” — just slice zucchini into 1/4-inch rounds like you see in the photo below.
- A spoon: Not joking, sometimes I just eat it straight from the dish because it’s that good.
- On shredded chicken: Spoon it over roasted veggies or chicken for a tasty, protein-packed meal topper.
- In a grilled cheese: Have some leftovers? Add them to a grilled cheese sandwich for an extra cheesy upgrade.
Storing / Reheating
Prep ahead of time: You can mix up the dip the night before and keep it in the fridge uncovered. When you’re ready to bake, just pull it out and let it sit at room temperature while your oven heats up, then bake as usual. Super convenient for busy days!
Storing this Dip: After baking, the dip will keep well in the fridge for 3-4 days. Just cover and store it in an airtight container.
Freezing Spinach Artichoke Dip: I haven’t tried freezing this dip and honestly wouldn’t recommend it. The texture might change and get watery once thawed.
Reheating Spinach Artichoke Dip: To warm it back up, the microwave works great – just heat for 1-2 minutes until the cheese starts to melt. You can also use a toaster oven or keep it warm in the crockpot set on low.
A healthy, gluten-free, and keto-friendly spinach artichoke dip that uses Greek yogurt and cottage cheese instead of mayo and cream cheese. It’s creamy, high in protein, and lower in fat.
- Total Time: 30 minutes
- Yield: 8 servings 1x
Ingredients
- 14 oz artichoke hearts, drained and chopped into small pieces (about 1.5 cups)
- 5 oz frozen spinach, thawed and well-drained (roughly 2.5 cups)
- 1 cup non-fat Greek yogurt
- 1/2 cup small curd cottage cheese (4% milkfat recommended)
- 1 cup shredded mozzarella cheese, divided (half for mixing, half for topping)
- 1 cup shredded cheddar cheese, divided (half for mixing, half for topping)
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Preheat oven to 400°F (204°C).
- Thaw the frozen spinach completely and squeeze out as much water as possible using a strainer and paper towels.
- In a mixing bowl, combine the chopped artichoke hearts, drained spinach, Greek yogurt, cottage cheese, half of the mozzarella cheese, half of the cheddar cheese, Parmesan cheese, black pepper, garlic powder, and onion powder. Mix well until smooth and creamy.
- Transfer the dip mixture into an 8×8 inch glass baking dish or a medium oval pan.
- Sprinkle the remaining mozzarella and cheddar cheese evenly over the top of the dip.
- Bake in the preheated oven at 400°F for 25 minutes until bubbly and slightly golden.
- For an extra melty and golden top, broil the dip for 1-2 minutes before serving, watching carefully to prevent burning.
- Serve warm with chips, fresh veggies, or any preferred dippers.
Notes
Use cottage cheese with at least 4% milkfat for best creamy texture; the flavor is not noticeable in the dip., Avoid low-fat cheeses as they do not melt well and can alter texture., If using fresh spinach, cook/steam for 5 minutes and drain well to prevent watery dip., Add 1/4 teaspoon red pepper flakes for a spicy kick, if desired., Use canned or fresh artichoke hearts; frozen artichokes require extra preparation., Dip can be prepared the night before and refrigerated uncovered; bring to room temperature before baking., Store leftovers in an airtight container in the fridge for 3-4 days., Freezing is not recommended due to texture changes., Reheat in microwave for 1-2 minutes, or in toaster oven or crockpot (low setting)., Can be cooked in a crockpot on low for 2-3 hours as an alternative to baking.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 0.5 cup dip
- Calories: 167 kcal
- Fat: 10 g
- Carbohydrates: 7 g
- Protein: 14 g
