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This Baked Spinach Artichoke Dip makes the best appetizer! It’s cheesy, bursting with flavor, and is a crowd favorite! This healthy version is oven baked and made with ZERO mayonnaise.
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BEST BAKED SPINACH ARTICHOKE DIP
I love healthy dips and this Baked Spinach Artichoke Dip is the ultimate party appetizer! It’s easy, creamy, cheesy and healthy. You won’t even believe how healthy it is because it’s so delicious. This dip does not have any mayonnaise– it gets creamy with Greek yogurt and cream cheese. It’s topped with shredded mozzarella cheese and baked until melted and cheesy.
This dip is perfect with crackers, pita chips, carrot sticks, celery sticks, or sliced cucumbers. Bring this dip to your next BBQ, potluck, or simply enjoy it anytime you like and have leftovers!
Most spinach artichoke recipes call for mayo- but not this one and you won’t miss it. The creaminess of the cream cheese and Greek yogurt makes up for it plus there are nutritional benefits to it too! I always use fresh spinach for more freshness and flavor- you just can’t beat this recipe!
Dips are always my go-to recipe to make for any BBQ, party, or gathering. I even love making dessert dips like my Funfetti Dip or Caramel Apple Toffee Dip!
WHAT TO SERVE WITH BAKED SPINACH ARTICHOKE DIP?
Baked Spinach Artichoke Dip is great with seeded crackers, tortilla chips, pita chips, or breads (like chunks of crusty bread or toasted baguette slices). Fresh vegetables are another great option. I like crunchy veggies to dip such as carrots, celery, cucumbers, and bell peppers.
LEFTOVERS
This dip makes delicious leftovers and can be enjoyed either warm or cold. Store leftovers in the fridge in an airtight container for up to 3 to 5 days. To heat, microwave or place in the oven.
MAKE AHEAD
If you want to save some time, this recipe can be made the day or night before if needed. It is so easy and takes less than 15 minutes to prep. Simply make the recipe, place the dip in a baking dish, and cover with plastic wrap. When ready to bake, add 10 additional minutes to the cooking time.
INGREDIENTS NEEDED
- Spinach: I love using fresh spinach instead of frozen spinach because it tastes fresher and provides better flavor. You want to be sure to squeeze out as much moisture as you can once it’s sautéed.
- Artichoke hearts: I like my dip a little on the chunky side so your pieces can be roughly chopped.
- Olive oil
- Cream cheese: this is the base of the Spinach Artichoke Dip! You can use regular or low-fat cream cheese.
- Greek Yogurt: this replaces the mayonnaise and adds extra protein! The yogurt enhances the creaminess of this recipe.
- Salt + pepper
- Garlic
- Onion powder
- Mozarella cheese: one of the best parts about this dip! This makes it cheesy and bakes perfectly in the dip.
- Parmesan cheese: this cheese maximizes the flavor and adds a bit of cheesiness to the dip!
- Red pepper flakes (optional): if you like spice, add this!
HOW TO MAKE THIS HEALTHY SPINACH ARTICHOKE DIP
- Preheat oven to 375 degrees F. Bring a large pan to medium heat and add olive oil and spinach. Sautee for about 5 minutes until spinach is cooked.
- Add the cooked spinach to a colander and drain all the excess water. Let the spinach cool for about 5 minutes and then chop.
- Add cream cheese, Greek yogurt, mayonnaise, salt, pepper, garlic powder, onion powder, 1 cup of mozarella cheese, parmesan cheese, and red pepper flakes (optional) in a medium bowl and stir until combined. Add the chopped spinach and artichoke hearts and mix until all of the ingredients are combined.
- Transfer the dip mixture to a small baking dish. Sprinkle with the remaining 1/2 cup mozarella cheese.
- Bake the dip for 20-25 minutes until hot and bubbly. Serve with your favorite crackers, chips, veggies, or crusty bread.
LOOKING FOR OTHER DIP AND APPETIZER RECIPES ? TRY THESE!
- Blue Cheese Dip
- Bunny Spinach Dip
- Homemade Artichoke Hummus
- Easy Mediterranean Dip
- Copycat Chipotle Guacamole
- French Onion Dip
- Hummus Bruschetta Bites
- Everything but the Bagel Hummus
- Spicy Avocado Hummus
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Baked Spinach Artichoke Dip (Healthy Version)
Equipment
- Frying pan
- Wooden spoon
- Medium mixing bowl
- Small baking dish
Ingredients
- 2 bags (about 10 ounces total) fresh spinach
- 1 1/2 tsp. olive oil
- 1 8 ounce package regular or reduced fat cream cheese; softened
- 1/2 cup plain, nonfat Greek yogurt
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. garlic; minced
- 1/2 tsp. onion powder
- 1 14 ounce can artichoke hearts; drained and chopped
- 1 1/2 cup mozarella cheese; shredded and divided
- 1/4 cup grated parmesan cheese
- 1/4 tsp. red pepper flakes; optional
Instructions
- Preheat oven to 375 degrees F. Bring a large pan to medium heat and add olive oil and spinach. Sautee for about 5 minutes until spinach is cooked.
- Add the cooked spinach to a colander and drain all the excess water. Let the spinach cool for about 5 minutes and then chop.
- Add cream cheese, Greek yogurt, mayonnaise, salt, pepper, garlic powder, onion powder, 1 cup of mozarella cheese, parmesan cheese, and red pepper flakes (optional) in a medium bowl and stir until combined. Add the chopped spinach and artichoke hearts and mix until all of the ingredients are combined.
- Transfer the dip mixture to a small baking dish. Sprinkle with the remaining 1/2 cup mozarella cheese.
- Bake the dip for 20-25 minutes until hot and bubbly. Serve with your favorite crackers, chips, veggies, or crusty bread. Enjoy!
Notes
- This recipe can be made the day or night before. When ready to cook be sure to add 10 additional minutes to the cooking time.
- Store leftovers in the fridge in an airtight container for up to 3 to 5 days. To heat, microwave or place in the oven. This dip is delicious both cold or heated!
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