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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
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!