Baked Spinach Artichoke Dip (Healthy Version)
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.
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, 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!