Get ready to dip your favorite veggies or crackers in this healthy spinach artichoke dip recipe! It is made with a handful of ingredients you can find at a regular grocery store, including tons of spinach and artichoke, plus yogurt and cream cheese. You’ll want this dip around for your next party, game day, or any weeknight when you simply want a great appetizer.
Easy healthy spinach artichoke dip recipe
The most recent time I made this spinach artichoke dip, I received such amazing words of praise from my husband.
He said, “This is even better than Costco’s dip.” Haha, I loved it! And it’s true!
This veggie-loaded dip has a creamy texture and is way more flavorful than any store-bought dip.
Plus, when you make it from scratch, you get to control what goes into it.
What to serve with this healthier spinach artichoke dip
Serve your creamy dip with a handful of items. Try any of these:
- Vegetables like cucumber, carrots, bell peppers (any color), snap peas, snow peas, cauliflower, broccoli, and tomatoes
- Crusty bread (make your own with this easy crusty bread recipe!), a baguette, or sourdough bread
- Crackers (these are my favorite 5 kinds of crackers)
- Pita chips
- Tortilla chips
- Pretzels
More healthy dips you’ll love
Dips make veggie munching way more fun, right? If you love dips/dressings, try these too! They all make for a great, healthy appetizer.
Ingredients you’ll need for this easy spinach artichoke dip recipe
Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.
- extra virgin olive oil
- onion
- garlic
- frozen spinach
- artichoke hearts
- yogurt
- cream cheese
- Parmesan cheese
How to make healthy spinach artichoke dip
- Preheat the oven to 350 degrees F.
- Heat a small pot over low heat, and add the olive oil when hot. Add in the onions. Cook on low for 3-5 minutes, stirring every minute, until onions begin to turn translucent.
- Add the garlic and continue cooking for 1-2 more minutes.
- Next, the spinach and artichokes go in, and you’ll continue cooking for 2-3 more minutes to allow the excess water to cook off.
- Lastly, add in the yogurt, cream cheese, and ¼ cup of Parmesan cheese. Stir until well combined.
- Add the mixture to an oven-safe dish and top with the remaining ¼ cup of Parmesan cheese.
- Bake for 15-20 minutes until bubbly.
- Serve with your favorite dippers, and enjoy! Keep warm in a small crockpot, or allow it to come to room temperature. Either way, it will be delicious!
Can this be turned into a vegan recipe?
You can definitely make this recipe vegan with a few smart swaps. The three items that are not vegan are dairy products.
For the yogurt, swap in your favorite dairy-free plain yogurt. You can also find dairy-free cream cheese, which is another swap you’ll want to make for the regular cream cheese.
For the parmesan cheese, use nutritional yeast in its place to get a cheesy flavor, without real cheese.
These 3 swaps will leave you with a good dip you’ll love!
How to store leftovers
If you end up with leftover dip, let it cool to room temperature, and then store it in an airtight container in the fridge.
It will stay fresh for up to 1 week!
How to reheat leftover dip
To reheat, I suggest warning in a 300 F degree oven for 10-15 minutes, or until it’s warmed through.
You can also reheat it in the microwave until warm.
Another great way to reheat it is in a small crockpot. This is also a great way to serve it initially!
However you choose to warm it, give it a good stir and ensure even heating before transferring your hot spinach artichoke dip to a serving bowl.
Transform leftovers
Instead of using it as just an artichoke spinach dip, why not transform leftover dip into something new?!
- Add it on top of cooked chicken
- Use as a sauce for pizza
- Add it to a baked sweet potato
- Put it in a quesadilla with cheese
- Add it into an omelet
Substitutions
Below you’ll find a list of substitutions that will work well in this best spinach artichoke dip recipe.
If you try something different out, please leave a comment below letting us all know how it turned out!
Extra virgin olive oil – Avocado oil, coconut oil, and ghee (clarified butter) will all work here!
Onion – Green onion, red onion, and chives are all delicious alternatives to white onion for this recipe. Use onion powder if you have no other option.
Garlic – Fresh garlic, or dried garlic powder work well here!
Frozen spinach – You can definitely use fresh spinach in place of frozen spinach. Fresh spinach will cook down a TON, so use 3-4x the amount of spinach. You’ll also want to allow the chopped fresh spinach to cook down a bit longer to allow excess moisture to cook off so you aren’t left with a soggy dip.
Artichoke hearts – Jarred, canned, and frozen artichoke hearts are all good options for this recipe. To swap out the artichoke completely from this recipe, you could use hearts of palm, frozen broccoli florets, or chopped kale.
Yogurt – Sour cream, blended cottage cheese, and light mayo are all good options to replace yogurt. If you’re looking to keep the protein up, but don’t want to use yogurt, blended cottage cheese would be a good alternative for this.
Cream cheese – The recipe calls for full-fat cream cheese, but you can also use light cream cheese. Both will work really well and give you a good result.
Parmesan cheese – Pecorino, feta, mozzarella cheese, and romano cheese will all substitute well in this recipe. For a non-cheese option, try nutritional yeast.
More delicious recipes you’ll love
Easy Healthy Spinach Artichoke Dip
Ingredients
- 2 tsp extra virgin olive oil
- 2 tbsp onion finely chopped
- 1 clove garlic finely chopped
- 1 10-ounce pack frozen spinach thawed, drained, and chopped
- 1 14.5-ounce can artichoke hearts drained and chopped
- ¾ cup plain yogurt
- 1 8-ounce package cream cheese room temperature
- ¼ + ¼ cup grated Parmesan cheese
Instructions
- Preheat the oven to 350 degrees F.
- Heat a small pot over low heat, and add the olive oil when hot. Add in the onions. Cook on low for 3-5 minutes, stirring every minute, until onions begin to turn translucent.
- Add the garlic and continue cooking for 1-2 more minutes.
- Next, the spinach and artichokes go in, and you'll continue cooking for 2-3 more minutes to allow the excess water to cook off.
- Lastly, add in the yogurt, cream cheese, and ¼ cup of Parmesan cheese. Stir until well combined.
- Add the mixture to an oven-safe dish and top with the remaining ¼ cup of Parmesan cheese.
- Bake for 15-20 minutes until bubbly.
- Serve with your favorite dippers, and enjoy! Keep warm in a small crockpot, or allow it to come to room temperature. Either way, it will be delicious!
Nutrition
If you try this recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!
XO
Heather
*Originally published in July 2013. Updated May 2023.*
3 comments
I was WONDERING why you weren’t posting 😉 My reader wasn’t picking up your post! Problem fixed !!! This dip looks amazing. I’m totally trying it
I had missed you here! So I just tried adding my own blog to feedly (I mostly used bloglovin and it shows up fine) and it’s so strange, but no posts are showing up. How did you fix it?
[…] My last swap was adding plain greek yogurt into the filling. I remember eating enchiladas growing up and I loved the cream cheese added in. I still added cream cheese, but swapped out half with greek yogurt. You get a little bit more protein and natural creaminess. Kind of like my swap with the spinach artichoke dip. […]