Spinach artichoke dip is the crowd-pleaser that never comes home with leftovers. Quartered artichokes, red and green bell peppers, and spinach fold into a creamy base of Greek yogurt, cream cheese, and Parmesan. It's rich without being heavy, and it vanishes warm from the oven.
Get ready to meet your new favorite party appetizer! This isn’t just any spinach and artichoke dip; it’s a lighter, healthier take on the classic that’s just as creamy and crave-worthy. By swapping some of the heavier ingredients for protein-packed Greek yogurt, we’ve created a guilt-free dip that’s bursting with flavor from fresh peppers, garlic, and savory Parmesan. It’s incredibly easy to whip up and guaranteed to disappear fast at your next get-together!
Ingredients
• 2 (15-ounce / 425g / 15 oz) cans quartered artichoke hearts, drained and rinsed
• 1 medium red bell pepper, finely chopped
• 1 medium green bell pepper, finely chopped
• 1 (10-ounce / 283g / 10 oz) package frozen spinach, thawed and squeezed dry
• 3 cloves garlic, minced
• 1 cup / 240g (8.5 oz) plain Greek yogurt
• 8 ounces / 226g (8 oz) cream cheese, softened
• 1/4 cup / 25g (0.88 oz) grated Parmesan cheese
• White pepper, to taste
Instructions
1. Preheat your oven to 325°F (165°C). Prepare your vegetables by draining and rinsing the artichoke hearts, finely chopping the peppers, and mincing the garlic. Most importantly, thaw the frozen spinach and squeeze out as much excess water as possible to prevent a watery dip.
2. In a large mixing bowl, combine the squeezed spinach, artichoke hearts, chopped peppers, minced garlic, Greek yogurt, and softened cream cheese. Season with white pepper to taste and stir until all are thoroughly combined and the mixture is creamy.
3. Spread the dip mixture evenly into a 9″ × 9″ baking dish or a 1.5-quart casserole dish. Sprinkle the grated Parmesan cheese evenly over the top.
4. Bake for 30 minutes, or until the dip is hot, bubbly, and the top is lightly golden brown. Let it rest for a few minutes before serving with whole-grain crackers, pita bread, or fresh raw vegetables.
Nutritional Information
• Serving Size: 1/4 cup
• Calories: 90
• Fat: 7g
• Carbohydrates: 4g
• Protein: 6g
• Fiber: 2g
• Sugar: 2g
• Sodium: 118mg
Pro Tips
• The most crucial step for a thick, non-watery dip is to squeeze the thawed spinach completely dry. Use a cheesecloth, a clean kitchen towel, or your hands to wring out all the excess moisture.
• For a perfectly smooth and lump-free dip, ensure your cream cheese is softened to room temperature before mixing. If you’re short on time, microwave it in 15-second intervals until it’s soft.
• To add a little heat, mix in a pinch of red pepper flakes or a dash of your favorite hot sauce with the other .
• This dip is perfect for making ahead. Assemble everything except the Parmesan topping, cover, and refrigerate for up to 24 hours. When ready, top with Parmesan and add 5-10 minutes to the baking time.
FAQ
Q: Can I make this spinach artichoke dip vegan
A: Yes, you can easily make this dip vegan. Substitute the Greek yogurt with a plain, unsweetened dairy-free yogurt, use a plant-based cream cheese, and replace the Parmesan with nutritional yeast or a vegan Parmesan alternative for that savory, cheesy flavor.
Q: What makes this vegetarian dip a good source of protein
A: The high protein content in this vegetarian dip comes mainly from the Greek yogurt, which is a key ingredient. The cream cheese and Parmesan cheese also contribute, making it a more filling and nutritious option than many traditional dips.
Q: How do I store leftover spinach and artichoke dip
A: You can store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 325°F (165°C) until hot and bubbly. You can also prepare the dip without the Parmesan topping and refrigerate it for up to 24 hours before baking.
Q: Is this healthy spinach artichoke dip gluten-free
A: Yes, the dip itself is naturally gluten-free. To keep the entire appetizer gluten-free, be sure to serve it with certified gluten-free crackers, tortilla chips, or fresh vegetables instead of pita bread or wheat-based crackers.
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Ingredients
Method
- Preheat your oven to 325°F (165°C). Prepare your vegetables by draining and rinsing the artichoke hearts, finely chopping the peppers, and mincing the garlic. Most importantly, thaw the frozen spinach and squeeze out as much excess water as possible to prevent a watery dip.
- In a large mixing bowl, combine the squeezed spinach, artichoke hearts, chopped peppers, minced garlic, Greek yogurt, and softened cream cheese.
- Season with white pepper to taste and stir until all are thoroughly combined and the mixture is creamy.
- Spread the dip mixture evenly into a 9 × 9 baking dish or a 1. 5-quart casserole dish.
- Sprinkle the grated Parmesan cheese evenly over the top.
- Bake for 30 minutes, or until the dip is hot, bubbly, and the top is lightly golden brown.
- Let it rest for a few minutes before serving with whole-grain crackers, pita bread, or fresh raw vegetables.
