Skinny Spinach and Artichoke Dip Recipe
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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
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.
2. 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.
Easy, peasy and delicious!
Skinny Spinach and Artichoke Dip Recipe
Ingredients
- 8 oz reduced fat cream cheese
- 16 oz plain non-fat Greek yogurt
- 2 Tbsp unsalted butter
- 1 1/2 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
- 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.
- 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.
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
This sounds amazing for my husband and I. We will not eat it all in one sitting, can leftovers be stored and eaten later as a cold dip?
Hi Denese! We don’t usually have too many leftovers of this because we make it often for parties as an appetizer. I imagine you could reheat slowly on the stovetop or even eat it cold if you don’t mind it. 🙂 I hope you love the recipe!
This is sooo good. Try making it and then mixing it with cooked pasta and grape tomatoes than bake at 350 for 30-40 minutes to mix all together. You’re welcome. LOL
THank you for that suggestion, Traci!
love the healthy version!! but we aren’t big greek yogurt fans….is there an obvious / distinct taste of greek yogurt in the final product?
Hi Sj, there is not! It’s a great base for the dip, but you will not taste it as we used plain yogurt. I hope you give this recipe a try soon!
oh my oh my is this good or what–delicious outstanding recipe –
Isn’t it the best! I’m so glad you enjoyed it!
Overall this isn’t bad, but for some reason mine ended up suuuuper water. I had to carefully drain the liquid off, and I decided to throw some mozzarella on top and throw it in the oven to 1) get rid of the excess liquid I couldn’t get out and 2) make it look pretty and add another element of flavor.
That is most likely due to not draining the spinach enough. The extra water would cause it to be blander.
This is FANTASTIC! I have been craving this but healthy and this recipe is perfect. I substituted jalapenos with green chilies because I am not a fan and did not miss them. I even used it to top a homemade thin crust margarita pizza I made and it was divine.
Yum! Great idea, Melissa! Thank you so much for sharing that with me.
Love that you are showing some lower fat recipes, not that I don’t love the full fat ones but my body needs to have less weight on it….the legs are complaining when doing stairs!
Totally understand what you mean. Glad you liked this recipe!
I have made both the regular version of the dip and this skinny dip. It is delicious both ways, I don’t miss any of the delicious flavor with the substitutions. I made the recipe exactly as it is. I highly recommend this for any time you were having guests over or just craving some delicious spinach artichoke dip.
Nice comments and feedback! Thank you, Erin.
How long will this keep in the fridge?
Hi Anush, I haven’t really had it in the fridge longer than a few days before it got eaten. I imagine no longer than a week, but it’s best fresh 🙂
I will be making tomorrow- it sounds wonderful. Could you suggest a less spicy substitute for jalapenos? Thanks.
Hi Marian, You can absolutely leave out the jalapeños. They just add a nice kick to the dip, but it will still taste great without them.
Hi! Followed the recipe and it came out a bit runny! Any tips on how to thicken it up? Thanks!
Hi Courtney, I’m so glad you liked that! Was anything altered in the recipe, Courtney?
Blah blah. Just wanted recipe
Hi Rosemary, If you click “Jump to recipe” at the top of the post, it will take you to our printable recipe where you can view that.
Blah Blah yourself! if you knew how to read, you could have gotten to just the recipe. Maybe you should try a little kindness and say ” Thank You for the delicious recipe.
RUDE!! Wake up and look. The recipe was right there.
What are the nirtition facts for this recipe? How much is ONE serving? Calories? Fat? We made this last night. It was amazing – but we are eating clean and healthy and trying to loose weight. Help us out here please.
Thanks so much!
Hello Jill, we are working on adding nutrition labels and metric measurements on all of our recipes. It’s a slow process since it is one recipe at a time. Until all of the recipes are updated, 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!
OMG! This is SOOO good! Got this recipe from my boss and now I’m obsessed with it. Great recipe!
I’m glad you love it Karen! Thanks for sharing your great review!
Hi Natasha!
I wasn’t able to find 1/3 Fat Cream Cheese so I got regular. Should I use less Parmesan cheese in the recipe or just substitute the regular cream cheese for the fat free or use less?
I’m not quite sure I’m not too versed in cooking techniques and how to substitute!
Hi Emma, you are absolutely welcome to use the full fat cream cheese. This skinny dip was the low fat version of our original super popular spinach and artichoke dip.
Hi Natasha, can I use fresh baby spinach instead of frozen? Thank you
Hi Shoghine, I’ve done a similar recipe with fresh spinach and I wilted it first in a clean pot and set it in a colander to drain off any liquid before adding it to the dip. It also helps to coarsely chop it if the leaves are larger to make it more dip friendly
Gown many calories are in this dip?
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!
Ok I need to make this tonight!!!
It’s delicious! Please let me know what you think Marisa!
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!
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 🙂
Can I bake it before serving? Sounds delicious. I am making this for mothers day
Hi Kimberly, yes that should work great. Bake at 350˚F for 15-20 minutes or until it is hot 🙂
Love this!!
I’m so happy to hear that!! 🙂
Does this freeze well?
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.
We used to make artichoke dip at a restaurant I worked at. They made a big pot and froze it in individual servings. Then thawed it in microwave and broiled with cheese on top when customers ordered it. Served with toasted pita chips.
Thank you for sharing, Lynda.
I have frozen it, it was fine.
Hi! Would it be okay to use pepperocini instead of jalapeños?
mmm I havne’t tried that combination but I think it would be tasty!
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!
You can make it a day ahead and heat it before serving. You definitely want to serve this warm :).
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.
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.
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
Thank you for taking the time to write such a nice review Tara, I’m so glad you like it 😀.
Looks great but it’s not exactly “skinny” at 1400 calories.
Wendy, that’s true, but I meant, it is skinny compare to my other spinach and artichoke dips 😃. This spinach and artichoke dip is not a diet food unless you only eat artichokes and spinach 😁.
1400 calories in the entire dish right? Not per serving…no one should be eating a whole dish of dip. =)
Can I skip the artichokes altogether? I only have the marinated kind. I don’t have water chestnuts on hand, or else I’d substitute. Just wondering if the dip will seem flat without another texture.
Hi Stephanie, it really wouldn’t be the same without the artichokes. You might try a different dip. Sorry 🙁
Nutrition info? I am really excited to try this recipe!
Hi Sheila, I don’t typically include calorie counts, but if you go to caloriecount.com you can plug in the ingredients and servings and figured out pretty easily that way. I hope that helps!
Looks awesome! Could this be used with fresh spinach? If so, how?
I’ve done a similar recipe with fresh spinach and I wilted it first in a clean pot and set it in a colander to drain off any liquid before adding it to the dip. It also helps to coarsely chop it if the leaves are larger to make it more dip friendly 🙂
I am a big dip fan, and always look for ways to turn my favorites into healthier versions. This is great… I was actually surprised at how simple making this dip was. I actually said, “wow, that’s it? I’m done?” and my family loved it! Honestly it’s the best spinach and artichoke recipe I’ve ever used. Thanks for introducing a new stand-by recipe for us!
That’s awesome! Thank you for sharing you great review! Even though I do a crap-ton of cooking (pardon my French), I still love the easy peasy recipes the most 🙂
very nice! I would suggest though adding a little bit of hellman’s light mayo (maybe 2 tablespoons in place of 2 tablespoon yogurt?, MAKE SURE you finely grate in fresh garlic (garlic paste is made from roast garlic and doesnt have that hot flavour), ensure that the artichokes arent marinated with lots of salt, and ensure the cheeses melt together BEFORE turning down the heat significantly to add the yogurt and mayo, to prevent weird curling. x
Thank you so much for sharing! 🙂
Hi, we don’t have frozen spinach in my country (at least i’ve never seen them!) but, if i use fresh spinach, do I have to cook them fist or can i use them raw?
It looks so delicious, I really want to try it but i don’t know what to do about the spinach (=
I would suggest pre-cooking it for 1 1/2 to 2 minutes just to wilt it then drain well. Fresh spinach isn’t ideal because it lets off alot of green moisture/juice.
Hi! I did the Dip this weekend and my family loved it!! I was wondering if this could be made with Eggplant?
Oh wow to be honest, I’ve never tried it with eggplant so I have no idea. I’m having a hard time imagining it with eggplant. I have an eggplant spread recipe that I have posted but that is so different from this that I just can’t even visualize it.
can you bake this in the oven for a few minutes in a bread bowl?
I haven’t tried it, but I think it could work after it’s all finished to put it into a bread bowl in the oven for a few minutes.
Better than the artichoke dip I’ve had at restaurants, I’ve tried miserably several times to make it at home, so glad I tried one more time!!! A+++
Yes!!! Thank you for your fantastic review 🙂
I give this recipe a 20/10 it WAS that DELICIOUS and everyone at my party could not stop eating this dip!!! I would like to add this is my second time making this delicious dip and the first time was great also but this time I took 2 review suggestions and added sliced water chestnuts and Fage brand Greek yogurt and it was EVEN BETTER. Highly recommend this for a busy hostess!
I don’t think it gets any better than a 20/10. 😉 I’m so happy you loved the recipe and thank you for sharing your modifications!
Does anyone know how many calories are in this?
I don’t usually put up calorie counts, but when I need to research something, my best source: Caloriecount.com – sign in for free and then go to “tools” and then click “recipe analyzer” You can copy and paste your list of ingredients and it spits out the nutrition info. It’s a great tool.
Hey there!
I’d like to try this recipe but I noticed it says not the marinaded artichokes, why is that?! Do the flavors not mix well?
Sarah, it will be too tangy and salty when using marinated artichokes. Hope this helps :).
How long does this last before going bad?
I haven’t really had it in the fridge longer than a few days before it got eaten. I imagine no longer than a week, but it’s best fresh 🙂
how long does it stay good?
Rose, we never had it in the fridge longer than 2 days because I made it for the party and it was gone every time. It should be good up to 4 days. Hope this helps :).
I am so disappointed!! I made this recipe, doubled it actually, and the yogurt curdled while I was waiting for the cheese to melt. I am so bummed! I just wasted about $25 in ingredients 🙁 I am sorry but I don’t think I will be using your recipes again!
That is unusual – I’m so bummed to hear that! I’d love to help figure out what may have happened. What brand of yogurt did you use? Do you think maybe you were heating over too high of heat? Also, did you make sure to include the correct amount of butter? The butter helps the consistency to stay smooth. I sure hope that helps!
I didn’t see the garlic in this recipe, I loved it in the original recipe! Will have to make this low calorie version!!
Good catch Cheryl, thank you for bringing that to my attention. I just updated the recipe and thanks for the great review :).
I brought this today for a workplace healthy “dip” potluck and it was the FAVORITE hit!!! Everyone asked for the recipe and loved it. Yummy dip and the jalapeños really make it spicy and delish. I made the recipe exactly as stated except I used unsalted butter since I thought all the parmesan might make the dish super salty. Thanks Natasha….Great recipe!
I’m so happy you all loved it! Thanks so much for sharing your great review 🙂
can you serve this cold?
It is easiest to serve it warm. It will still taste good, but it will be more difficult to dip into if it’s cold.
I have made this recipe a few times and it has been wonderful! However my fourth attempt today was disappointing and here’s why: I wasn’t able to use the same yogurt that I normally use and I grated too much fresh Parmesan (1.5 cups of fresh somewhat overwhelms the dip). With that being said, this recipe definitely needs Fage 0% Greek yogurt as the consistency is thick and luxurious. I always add in the jalapeños and the juice, which gives it a nice spicy bite. I normally add 3-4 garlic cloves, slightly more than what the recipe asks (I love garlic). I have also added a small 8oz can of water chestnuts, which I chop coarsely and add in at the very end. The water chestnuts are a necessity! Gives the dip a lovely crunch! YUM!
Julia thank you so much for sharing that! I’ll be using the water chestnuts next time. That does sounds really really good!
Hello! I am not a fan of spicy! Would leaving the jalapeños out greatly affect the flavor?
You can absolutely leave out the jalapeños. They just add a nice kick to the dip, but it will still taste great without them.
This looks amazing! Cant wait to try it…can it be made without the butter?
The butter helps it to be creamy and smooth. You can omit it but the texture wouldn’t be quite the same.
The butter helps it to be creamy and smooth. You can omit it but the texture wouldn’t be quite the same.
Can this be served cold/room temperature? Want to bring to a party, but it would be the “pumpkin puke”, so not in a crockpot or anything.
Its best warm or room temp. You also can easily reheat it in the microwave.
Thanks!! I figured it’d be ok, but have only made and served it in a crockpot.
Made this earlier and yum! This is absolutely amazing, and everyone at the get-together cleaned the bowl hoping it was endless. Will definitely make more
Thank you so much for an awesome review! 🙂
Made this for my uncle’s 30th birthday party and everybody LOVED it! I did cheat though and added about 1/4 cup of mayo then the rest greek yogurt. I also used less artichoke hearts (personal preference) and omitted the diced jalepenos, although next time I will have to add those in!
I’m so glad you all loved it! The jalapeños are a nice add-in. They provide just the right amount of heat and it’s definitely not overpowering 🙂
I’ve made this at least 3 times already, absolutely love it!!! And i don’t feel as bad eating it since it’s the skinny version!
Thanks for the great review Marina, I’m glad you love it :).
I just made this and it is amazing!!!!!
That’s so great!! Awesome!! Did your boys love it? (If this is the same Nataliya that I think it is!) 🙂
hi natasha! could i just add the yogurt at the very end? im not sure how i feel about heating yogurt with everything? what you think?
The yogurt didn’t get weird at all and you don’t have to heat it until it’s boiling if you’re concerned about hurting the protein. I’m not sure if the cheeses would melt together adequately without the yogurt, but it may just work. Next time I make this, I’ll try your suggestion. If you beat me to it, let me know how it worked out 🙂
Parmesan cheese in the container or literally Parmesan cheese in a block that you grate? Thank you.
Grated Parmesan. 🙂 thanks!
This is so yummy! Thanks for the recipe!
You’re welcome! I’m so glad you liked it 🙂
I have no prepared dish to bring for tonight’s game but I do have all the makings of this dip!!! Yay!!! Problem solved. Can’t wait to try it out!
Oh awesome! I hope everyone loved it (and I hope your team won!) 😉
Thanks Natasha for the nice recipe. I did it on to my sister. Have a Happy Weekend!
You are welcome Liz, happy weekend to you as well :).
Sounds lovely, I must make it for tomorrow. Since we are all just getting over jet lag and are still internally in North American time zone, I will be awake enough to watch the game and enjoy it!
Let me know how it turns out :). Where did you fly on your trip?
We went home to Canada. Blogging about it tomorrow.
I have made the original version and it was delicious! I will have to try this one as well 🙂
We are big on Greek yogurt so I was excited to incorporate it in to this dip :).
Love the recipe! Tastes great 😉
Thank you for the good report Inna :).
Just bought everything for “fatter” version for tomorrows game, did’t think of substituting sour cream for greek yogurt, brilliant idea. Another excuse to go to Costco :)) P.S goes well with pita chips from Costco
Olga, looks like you giving me an excuse to visit Costco and get some pita chips :).