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

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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-2

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.

Skinny Spinach and Artichoke Dip -1

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

Skinny 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

4.63 from 16 votes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
This skinny spinach and artichoke dip uses Greek yogurt. Serve it warm and cheesy. It's perfect for game day or any occasion.
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: Natasha of NatashasKitchen.com
Servings: 8 -10 as appetizer

Ingredients

  • 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 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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Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Jill
    May 15, 2018

    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! Reply

    • Natasha's Kitchen
      May 15, 2018

      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! Reply

  • Karen
    January 13, 2018

    OMG! This is SOOO good! Got this recipe from my boss and now I’m obsessed with it. Great recipe! Reply

    • Natasha's Kitchen
      January 13, 2018

      I’m glad you love it Karen! Thanks for sharing your great review! Reply

  • Emma
    January 8, 2018

    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! Reply

    • Natasha
      natashaskitchen
      January 8, 2018

      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 dipReply

  • Shoghine
    December 26, 2017

    Hi Natasha, can I use fresh baby spinach instead of frozen? Thank you Reply

    • Natasha
      natashaskitchen
      December 26, 2017

      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 Reply

  • 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

  • Wendy
    February 10, 2016

    Looks great but it’s not exactly “skinny” at 1400 calories. Reply

    • Natasha
      natashaskitchen
      February 10, 2016

      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 😁. Reply

    • Michelle
      December 8, 2016

      1400 calories in the entire dish right? Not per serving…no one should be eating a whole dish of dip. =) Reply

  • Stephanie
    February 9, 2016

    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. Reply

    • Natasha
      natashaskitchen
      February 9, 2016

      Hi Stephanie, it really wouldn’t be the same without the artichokes. You might try a different dip. Sorry 🙁 Reply

  • Sheila
    January 22, 2016

    Nutrition info? I am really excited to try this recipe! Reply

    • Natasha
      natashaskitchen
      January 22, 2016

      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! Reply

  • Tanya
    January 19, 2016

    Looks awesome! Could this be used with fresh spinach? If so, how? Reply

    • Natasha
      natashaskitchen
      January 19, 2016

      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 🙂 Reply

  • Gina
    January 16, 2016

    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! Reply

    • Natasha
      natashaskitchen
      January 16, 2016

      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 🙂 Reply

  • Mary :)
    January 6, 2016

    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 Reply

    • Natasha
      natashaskitchen
      January 6, 2016

      Thank you so much for sharing! 🙂 Reply

  • Elisa
    October 23, 2015

    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 (= Reply

    • Natasha
      natashaskitchen
      October 23, 2015

      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. Reply

      • Elisa
        November 3, 2015

        Hi! I did the Dip this weekend and my family loved it!! I was wondering if this could be made with Eggplant? Reply

        • Natasha
          natashaskitchen
          November 3, 2015

          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. Reply

  • Carol
    October 17, 2015

    can you bake this in the oven for a few minutes in a bread bowl? Reply

    • Natasha
      natashaskitchen
      October 17, 2015

      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. Reply

  • Briana
    September 13, 2015

    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+++ Reply

    • Natasha
      natashaskitchen
      September 13, 2015

      Yes!!! Thank you for your fantastic review 🙂 Reply

  • August 11, 2015

    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! Reply

    • Natasha
      natashaskitchen
      August 11, 2015

      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! Reply

  • Mercedes
    June 23, 2015

    Does anyone know how many calories are in this? Reply

    • Natasha
      natashaskitchen
      June 23, 2015

      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. Reply

  • Sarah
    June 3, 2015

    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? Reply

    • Natasha
      natashaskitchen
      June 3, 2015

      Sarah, it will be too tangy and salty when using marinated artichokes. Hope this helps :). Reply

  • Nick
    March 23, 2015

    How long does this last before going bad? Reply

    • Natasha
      natashaskitchen
      March 23, 2015

      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 🙂 Reply

  • Rose
    February 7, 2015

    how long does it stay good? Reply

    • Natasha
      natashaskitchen
      February 7, 2015

      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 :). Reply

  • Lacie
    February 5, 2015

    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! Reply

    • Natasha
      natashaskitchen
      February 5, 2015

      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!  Reply

  • cheryl
    January 11, 2015

    I didn’t see the garlic in this recipe, I loved it in the original recipe! Will have to make this low calorie version!! Reply

    • Natasha
      natashaskitchen
      January 11, 2015

      Good catch Cheryl, thank you for bringing that to my attention. I just updated the recipe and thanks for the great review :). Reply

  • Kirsten
    January 9, 2015

    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! Reply

    • Natasha
      natashaskitchen
      January 9, 2015

      I’m so happy you all loved it! Thanks so much for sharing your great review 🙂 Reply

  • Nicole Y
    December 23, 2014

    can you serve this cold? Reply

    • Natasha
      natashaskitchen
      December 23, 2014

      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. Reply

  • Julia
    December 8, 2014

    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! Reply

    • Natasha
      natashaskitchen
      December 8, 2014

      Julia thank you so much for sharing that! I’ll be using the water chestnuts next time. That does sounds really really good! Reply

  • Katelyn
    December 5, 2014

    Hello! I am not a fan of spicy! Would leaving the jalapeños out greatly affect the flavor? Reply

    • Natasha
      natashaskitchen
      December 5, 2014

      You can absolutely leave out the jalapeños. They just add a nice kick to the dip, but it will still taste great without them. Reply

  • Katy
    November 8, 2014

    This looks amazing! Cant wait to try it…can it be made without the butter? Reply

    • Natasha
      natashaskitchen
      November 8, 2014

      The butter helps it to be creamy and smooth. You can omit it but the texture wouldn’t be quite the same. Reply

    • Natasha
      natashaskitchen
      November 8, 2014

      The butter helps it to be creamy and smooth. You can omit it but the texture wouldn’t be quite the same. Reply

  • Erin
    October 27, 2014

    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. Reply

    • Natasha
      natashaskitchen
      October 27, 2014

      Its best warm or room temp. You also can easily reheat it in the microwave. Reply

      • Erin
        October 28, 2014

        Thanks!! I figured it’d be ok, but have only made and served it in a crockpot. Reply

  • Danielle
    July 2, 2014

    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 Reply

    • Natasha
      natashaskitchen
      July 2, 2014

      Thank you so much for an awesome review! 🙂 Reply

  • Ashley
    May 30, 2014

    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! Reply

    • Natasha
      natashaskitchen
      May 30, 2014

      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 🙂 Reply

  • Marina
    March 29, 2014

    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! Reply

    • Natasha
      natashaskitchen
      March 29, 2014

      Thanks for the great review Marina, I’m glad you love it :). Reply

  • Nataliya
    March 15, 2014

    I just made this and it is amazing!!!!! Reply

    • Natasha
      natashaskitchen
      March 15, 2014

      That’s so great!! Awesome!! Did your boys love it? (If this is the same Nataliya that I think it is!) 🙂 Reply

  • margarita
    March 7, 2014

    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? Reply

    • Natasha
      natashaskitchen
      March 7, 2014

      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 🙂 Reply

  • Heather
    February 11, 2014

    Parmesan cheese in the container or literally Parmesan cheese in a block that you grate? Thank you. Reply

    • Natasha
      natashaskitchen
      February 11, 2014

      Grated Parmesan. 🙂 thanks! Reply

  • This is so yummy! Thanks for the recipe! Reply

    • Natasha
      natashaskitchen
      February 8, 2014

      You’re welcome! I’m so glad you liked it 🙂 Reply

  • 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! Reply

    • Natasha
      natashaskitchen
      February 2, 2014

      Oh awesome! I hope everyone loved it (and I hope your team won!) 😉 Reply

  • Liz
    February 1, 2014

    Thanks Natasha for the nice recipe. I did it on to my sister. Have a Happy Weekend! Reply

    • Natasha
      natashaskitchen
      February 1, 2014

      You are welcome Liz, happy weekend to you as well :). Reply

  • February 1, 2014

    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! Reply

    • Natasha
      natashaskitchen
      February 1, 2014

      Let me know how it turns out :). Where did you fly on your trip? Reply

  • D
    February 1, 2014

    I have made the original version and it was delicious! I will have to try this one as well 🙂 Reply

    • Natasha
      natashaskitchen
      February 1, 2014

      We are big on Greek yogurt so I was excited to incorporate it in to this dip :). Reply

  • February 1, 2014

    Love the recipe! Tastes great 😉 Reply

    • Natasha
      natashaskitchen
      February 1, 2014

      Thank you for the good report Inna :). Reply

  • olga
    February 1, 2014

    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 Reply

    • Natasha
      natashaskitchen
      February 1, 2014

      Olga, looks like you giving me an excuse to visit Costco and get some pita chips :). Reply

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