Lightened-Up Spinach & Artichoke Dip

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I find spinach and artichoke dip to be one of the best comfort foods on the planet, so I took the traditional recipe and healthified it by using more veggies, less cheese and Greek yogurt!

Spinach & Artichoke Dip Ingredients

  • 2 14 oz. cans Artichoke hearts, drained and roughly chopped
  • 1 10 oz. package frozen Spinach, thawed, drained and squeezed dry
  • 1 cup shredded part-skim Mozzarella Cheese
  • 1/4 cup grated Parmesan Cheese
  • 2 8 oz. blocks of reduced fat Cream Cheese, softened and cut into cubes
  • 1 cup low-fat Greek Yogurt or mash Garbanzo beans
  • 4 Garlic cloves, minced
  • 1 Tsp. Red Pepper Flakes
  • 1 Tsp. Black Pepper
  • ½ Tsp. Sea Salt


  1. Preheat oven to 350 degrees. In a large bowl, combine artichokes, spinach, ½ cup mozzarella, 1/8 cup Parmesan, cream cheese, yogurt, garlic and season with red pepper flakes, black pepper and salt.
  2. Spoon mixture into baking dish sprayed with olive oil. Sprinkle top with remaining cheeses.
  3. Bake uncovered for 25-30 minutes or until bubbly and golden.Note: Serve with raw veggies or my Baked Pita Chips

Servings: 18 (1/2 cup each)  Prep Time: 10 minutes Cook Time: 30 minutes
Nutritional Content per serving:
Calories: 72 Protein: 5g Carbs: 6g Fats: 3g Sugar: 1g Fiber: 2g

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~by Kimberly Olson

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