Skinny Spinach and Artichoke Dip Recipe

This skinny spinach and artichoke dip uses Greek yogurt. Serve it warm and cheesy. It's perfect for game day or any occasion.

Guess which recipe is the most popular on Natasha’s Kitchen? Our spinach and artichoke dip! It’s been pinned over 1,000,000 times! (P.S. Thanks for pinning! How can I find and hug each of you?). Well, here’s another version that got hit with the skinny stick but didn’t lose any flavor.

This spinach and artichoke dip uses Greek yogurt. It has 50% less cholesterol, 56% less fat, 40% less salt and a wee bit more protein. Serve it warm and cheesy. It’s perfect for game day and the guys will never know you made it healthier! 🙂

Ingredients for Skinny Spinach and Artichoke Dip

8 oz reduced fat cream cheese
16 oz (2 cups) plain, non-fat Greek yogurt
2 Tbsp butter
1 1/2 cups parmesan cheese
14 oz quartered artichoke hearts (not the marinated ones) , drained and coarsely chopped
4 oz can diced jalapeños, drained (if you like it spicier, don’t drain)
10 oz frozen spinach (thawed and drained)
2-3 garlic cloves

Skinny Spinach and Artichoke Dip

How To Make Skinny Spinach and Artichoke Dip:

1. In a medium pot over medium heat, melt together 8oz cream cheese, 16 oz Greek Yogurt, 2 Tbsp butter and 1.5 cups parmesan cheese, uncovered, stirring frequently until melted and an even consistency. It should start to bubble.

Skinny Spinach and Artichoke Dip-22. Stir in coarsely chopped artichoke hearts, your drained jalapeños and drained spinach (I used my hands to squeeze spinach over the sink to remove excess water). Finally, stir in 2-3 pressed garlic cloves. Let it bubble for a few minutes and it’s done.

Skinny Spinach and Artichoke Dip -1

Skinny Spinach and Artichoke Dip with Greek Yogurt. 56% less fat with all the same amazing flavor! @NatashasKitchenSkinny Spinach and Artichoke Dip with Greek Yogurt. 56% less fat with all the same amazing flavor! @NatashasKitchen

Easy, peasy and delicious!

Skinny Spinach and Artichoke Dip Recipe

4.6 from 15 reviews
Prep time:
Cook time:
Total time:
This is the skinny version of spinach and artichoke dip but it still has all of the same amazing flavor! This spinach and artichoke dip uses Greek yogurt. It has 50% less cholesterol, 56% less fat, 40% less salt and more protein. Serve it warm and cheesy. It's perfect for game day and the guys will never know you made it healthier! 🙂
Author:
Serving: 8-10 as appetizer

Ingredients

  • 8 oz reduced fat cream cheese
  • 16 oz (2 cups) plain, non-fat Greek yogurt
  • 2 Tbsp butter
  • 1½ cups parmesan cheese
  • 14 oz quartered artichoke hearts, drained and coarsely chopped
  • 4 oz can diced jalapeños, drained (if you like it spicier, don't drain)
  • 10 oz frozen spinach (thawed and drained)
  • 2-3 garlic cloves

Instructions

  1. In a medium pot over medium heat, melt together 8oz cream cheese, 16 oz Greek Yogurt, 2 Tbsp butter and 1.5 cups parmesan cheese, uncovered, stirring frequently until melted and an even consistency. It should start to bubble lightly.
  2. Stir in coarsely chopped artichoke hearts, your drained jalapeños and drained spinach (I squeezed the spinach over the sink to remove excess water). Finally, stir in 2-3 pressed garlic cloves. Let it bubble for a few minutes and it's done.

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  • Rebeka Scherer
    October 24, 2017

    Gown many calories are in this dip? Reply

    • Natasha's Kitchen
      October 24, 2017

      Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you Rebeka! Reply

  • Marisa Figueiredo
    October 5, 2017

    Ok I need to make this tonight!!! Reply

    • Natasha's Kitchen
      October 5, 2017

      It’s delicious! Please let me know what you think Marisa! Reply

  • Jennifer
    June 2, 2017

    I just took a chance and made this for a wine tasting party I’m going to tomorrow night. It is fantastic!!!! I never comment and I’m not a facebooker so you know I mean it!!! The only change I made was I didn’t have jalepenos so I used red pepper flakes. Thank you so much! Reply

    • Natasha's Kitchen
      June 2, 2017

      You’re welcome Jennifer! I’m so happy to hear how much you love the recipe! Thanks for sharing your wonderful review! Enjoy the tasting party 🙂 Reply

  • Kimberly Sue Eoff Jenner
    May 13, 2017

    Can I bake it before serving? Sounds delicious. I am making this for mothers day Reply

    • Natasha
      natashaskitchen
      May 13, 2017

      Hi Kimberly, yes that should work great. Bake at 350˚F for 15-20 minutes or until it is hot 🙂 Reply

  • April 25, 2017

    Love this!! Reply

    • Natasha
      natashaskitchen
      April 26, 2017

      I’m so happy to hear that!! 🙂 Reply

  • Jamie
    January 15, 2017

    Does this freeze well? Reply

    • Natasha
      natashaskitchen
      January 16, 2017

      To be honest, I haven’t tried freezing it so I can’t say for sure. I imagine it would work to freeze then thaw and reheat slowly on the stovetop. Reply

  • Nelya B
    November 21, 2016

    Hi! Would it be okay to use pepperocini instead of jalapeños? Reply

    • Natasha
      natashaskitchen
      November 21, 2016

      mmm I havne’t tried that combination but I think it would be tasty! Reply

  • Kathryn
    March 18, 2016

    Hello! I made this and really loved it. I want to make it for a party. How far in advance can it be made and how long would it keep in the fridge without compromising taste? Thank you! Reply

    • Natasha
      natashaskitchen
      March 18, 2016

      You can make it a day ahead and heat it before serving. You definitely want to serve this warm :). Reply

  • Tiffany
    March 12, 2016

    Great recipe. The only thing I would change would be the amount of artichokes. Way to much in my opinion. I would cut it down to a quarter of a 14 oz. can next time I make it . Other than that was great. Thanks. Reply

    • Natasha
      natashaskitchen
      March 12, 2016

      I love the chunky texture in this from the artichokes but everyone has their own preferences I guess. 🙂 I’m so glad you liked the recipe. Reply

  • tara
    March 12, 2016

    i know this is an older recipe of yours but i literally make it all the time.. making it tonight for a party.. just stopping by to say how amazing and easy it is.. SO glad i found it. -T Reply

    • Natasha
      natashaskitchen
      March 12, 2016

      Thank you for taking the time to write such a nice review Tara, I’m so glad you like it 😀. Reply

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