Easy Healthy Spinach Artichoke Dip
Who doesn’t love a creamy, warm spinach artichoke dip? This one will forever be a party staple, so why not make it a little healthier?
This easy healthy spinach artichoke dip blends Greek yogurt, avocado, mozzarella and parmesan into a cheesy, savory base, then folds in spinach and artichoke hearts. It takes 10 minutes to prep and bakes in 30 minutes until bubbling.
The Best Healthy Spinach Artichoke Dip (Made with Greek Yogurt)
Healthy does not have to equal bland and flavorless. Creating something healthy means using healthier substitutes and quality ingredients, and using the natural goodness of fruits and veggies. There’s no fruit in this dip (well, except the avocado), BUT we do throw in a few vegetables to create this savory, cheesy, easy spinach dip.
I’m a huge fan of organic. Yes, organic has health benefits from avoiding chemicals, growth stimulants, antibiotics and pesticides. However, I must admit one of my main motivators for buying organic is the FLAVOR. For me, there is a clear contrast in flavor between organic and non organic. Organic tastes like fresh produce plucked from your very own garden. Although I don’t specifically list organic items in the recipe, I strongly encourage you to buy organic ingredients to enhance the taste. You will not regret it!
Instead of the usual mayonnaise, sour cream and cream cheese, this dip gets its creaminess from Greek yogurt and a ripe avocado blended right in with the cheese. Sweet onion, garlic and a jalapeño give it plenty of flavor, and the jalapeño adds a gentle kick you can easily turn up. The result is just as creamy and scoopable as the classic, and it disappears just as fast at a party.
Every scoop has a little of everything: silky, cheesy dip, tender pieces of artichoke and plenty of spinach. Because the base is blended, the cheese melts evenly instead of separating into greasy pockets, and the yogurt keeps it light enough that you can go back for a second scoop without feeling weighed down.
Why You’ll Love This Spinach Artichoke Dip
- Lighter but still cheesy. Greek yogurt and avocado replace heavy mayo and cream cheese.
- Blender easy. The creamy base blends smooth in about 45 seconds.
- Feeds a crowd. One 8×8 dish serves about 12 people.
- Adjustable heat. Keep the jalapeño seeds out for mild or add them for spicy.
Ingredients You’ll Need
Here is what goes into this healthy spinach dip and why each one is there. Exact amounts are in the recipe card below.
- Sweet onion: Half a sweet onion, peeled. Sweet onions are mild and blend into a savory, slightly sweet base without any harsh bite.
- Jalapeño: Wash it and remove the seeds for a mild dip. The seeds carry most of the heat, so leave some in if you want more spice.
- Avocado: Pit and peel it. Avocado adds rich, buttery creaminess, so you don’t need mayo or cream cheese. Choose one that gives slightly when pressed.
- Plain Greek yogurt: Thick and tangy, it gives the dip the creamy body of sour cream with more protein. Use plain, not vanilla, and full fat or 2% for the creamiest texture.
- Shredded mozzarella: Melts into those gooey, stretchy pockets everyone loves. Shredding your own from a block melts the smoothest.
- Fresh parmesan: Adds a salty, nutty depth. Freshly shredded parmesan melts more smoothly than the shelf stable kind.
- Salt and minced garlic: Season the whole dip and give it that classic savory flavor.
- Artichoke hearts: Use a can of quartered artichoke hearts packed in water, NOT marinated. Marinated hearts bring oil and vinegar that change the flavor. Drain them well and chop coarsely so you get tender bites throughout.
- Frozen chopped spinach: Thaw it and squeeze out the extra water with your hands or a clean towel. Wet spinach makes a watery dip, so this step really matters.
How to Make Healthy Spinach Artichoke Dip
- Heat the oven. Preheat to 350°F so it is fully hot when the dip goes in.
- Prep the vegetables. Drain and coarsely chop the artichoke hearts. Squeeze the thawed spinach dry. Peel the onion, seed the jalapeño and pit and peel the avocado. Having everything ready before you start blending keeps the avocado fresh and green, and it means the dip goes from blender to oven in minutes.
- Blend the creamy base. In a quality blender, add the onion, jalapeño, avocado, Greek yogurt, mozzarella, parmesan, salt and garlic. Blend for about 45 seconds until smooth. The mixture should be thick, creamy and pale green with no chunks of onion left.
- Fold in the spinach and artichokes. Pour the blended mixture into an 8×8 glass baking dish. Carefully stir in the artichokes and spinach until they are evenly mixed through. Spread the dip into an even layer so it bakes evenly. Breaking up any clumps of spinach as you stir helps every scoop get its share.
- Bake. Cover the dish and bake for 30 minutes, or until the dip is hot and bubbling around the sides. Covering keeps the top from drying out while the center heats through.
- Serve warm. Give it a gentle stir and serve right away with your favorite dippers. The dip is at its creamiest and gooiest while it is still hot from the oven.
Kami’s tip: Want even more spice? Add one more jalapeño with the seeds (2 jalapeños total) for a nice and spicy dip.
Ways to Customize Spinach Artichoke Dip
- Make it extra spicy. Leave the jalapeño seeds in or add a second jalapeño.
- Get a golden top. Sprinkle a little extra parmesan over the dip and bake uncovered for the last few minutes.
- Use fresh spinach. Wilt fresh spinach in a skillet, let it cool, squeeze it dry and chop it before stirring it in.
- Try new dippers. Serve it with veggie sticks, pita chips, whole grain crackers or toasted baguette slices.
Spinach Artichoke Dip FAQs
- Can I make spinach artichoke dip ahead of time? Yes. Mix it in the baking dish, cover and refrigerate, then bake just before serving. Add a few extra minutes since it starts cold.
- Can I use marinated artichokes? It’s best not to. Use non marinated hearts packed in water. Marinated artichokes add oil and vinegar that change the flavor and texture.
- Will the avocado turn the dip brown? It is best served warm and fresh from the oven. Leftovers may darken a bit on top, but they still taste great.
- How do I keep the dip from getting watery? Squeeze the thawed spinach very dry and drain the artichokes well before stirring them in. Extra water from either one pools in the dish as it bakes and thins out the creamy base.
- How do I store leftovers? Cover and refrigerate within 2 hours of baking, and enjoy within 3 to 4 days.
- How do I reheat it? Warm it covered in a 350°F oven or in the microwave in short bursts, stirring in between, until hot all the way through.
- Is this dip spicy? Only mildly with one seeded jalapeño. Leave the seeds in or add a second jalapeño for more heat, or skip the seeds entirely for little ones.
- What should I serve with it? Veggie sticks, pita chips, crackers or slices of toasted bread all work.
Here are some of the products I use for this recipe.
Baked Spinach Artichoke Dip
Ingredients
- 1/2 sweet onion peeled
- 1 jalapeño washed and seeded (add seeds for additional spice)
- 1 avocado pit and outer skin removed
- 1 cup Greek plain yogurt
- 1 cup shredded mozzarella
- 1 cup shredded fresh parmesan
- 1 teaspoon salt
- 1 Tablespoon minced garlic
- 14 oz can quartered artichoke hearts (NOT marinaded) drained and coarsely chopped
- 10 oz frozen chopped spinach thawed
Instructions
- Preheat oven to 350 degrees F.
- In a quality blender, add onion, jalapeño, avocado, yogurt, mozzarella, parmesan, salt, and garlic. Blend until smooth for about 45 seconds. Pour mixture into 8x8 glass baking dish. Carefully stir in artichokes and spinach until mixed and combined evenly.
- Bake covered for 30 minutes or until dip is bubbling around the sides.
Notes
Made this spinach artichoke dip? Leave a star rating in the recipe card and tell me what you served it with in the comments below. Your feedback helps other readers, and I love hearing about your twists.
