Healthy Spinach Artichoke Dip

Perfect to bring to Super Bowl parties or Christmas dinner for an appetizer, this healthy spinach artichoke dip is packed full of protein and guilt-free!

Ingredients

• Greek Yogurt: Use a nonfat variety of greek yogurt. Generally, in most dips you’d be using a mayo or cream cheese for a thick, rich dip. This can easily be replaced with greek yogurt as a high protein substitute!
• Cottage Cheese: It might seem crazy to put cottage cheese into a spinach artichoke dip, but you won’t even notice it’s there. Use a low-salt, small curd cottage cheese and add it to a food processor if you think seeing the curds will be bothersome.
• Artichoke hearts: You can’t have a spinach artichoke dip without artichokes! As much as I love making steamed artichokes, this is a recipe that is better with canned artichokes instead. Drain them and dice them up before mixing the rest of the ingredients together.
• Spinach: Fresh or frozen spinach is fine for this dip. I made it with fresh and cooked it down with a bit of oil, but you can heat up and drain frozen spinach instead if that’s all you have on hand.
• Cheese: Mozzarella and Parmesan cheese are the best choices for dips, but you’ll need a strong chip to stand up to it. Use a full-fat cheese and shred them yourself if time allows. Pre-shredded cheese has a non-clumping agent on it that will also keep it from melting as easily.
• Seasoning: Deciding what kind of seasoning to add is always the best part! Start with garlic powder, onion powder, and salt and pepper to taste. If you want to add a spicy kick, add in red pepper flakes or cayenne.
• Salt: While salt is really part of seasoning, taste your dip before it goes into the oven and see if it needs a touch more salt. These ingredients are all very low salt so a little more seasoning might be needed.

How to Make Healthy Spinach Artichoke Dip

Making this protein-packed dip is super easy and comes together quickly.

Take your teaspoon of neutral cooking oil and add to a frying pan over medium heat. Add the fresh spinach and allow it to cook down. This should take about 5 minutes. Make sure to use a spatula to stir the cooked spinach at the bottom of the pan with the uncooked spinach on top. Spinach will cook up very quickly.

While you’re cooking the spinach, drain the artichoke hearts and roughly chop them.

When the spinach is cooked, add it to a large mixing bowl. Add in the other ingredients as well.

Once the mixed ingredients are added to the casserole dish, top the dip with the extra mozzarella cheese.

Bake your casserole dish in the oven at 350 degrees for 20 minutes, or until the cheese on top is hot and bubbly.

Serve immediately with chips, mini bell peppers and pita chips.

Other Appetizers to Serve with your Dip

Looking for other apps to fill up your appetizer table? Check out the recipes below for more ideas for your next event.

• Green Olive Tapenade
• Elote in a Cup
• Soft Pretzel Bites
• Frozen Wings
• Sugar Cookies
• Cheese Rolls
• Deviled Eggs

Healthy Spinach Artichoke Dip

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Recipe by Sarah Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

120

kcal

Ingredients

• 1 cup nonfat greek yogurt

• 1 cup small curd, low-salt cottage cheese

• 2 cups fresh spinach

• 14 oz artichoke hearts, drained and chopped up

• 1 1/2 cup mozzarella, divided

• 1/2 cup Parmesan cheese

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp pepper

• salt to taste, about 1.5 tsp.

• 1 tsp neutral cooking oil

Directions

• Add oil to a frying pan and heat over medium heat. Add the spinach to the frying pan cook until all the spinach is evenly wilted. Add spinach to a large mixing bowl.
• Open the can of artichoke hearts and drain. Roughly chop the artichoke hearts and add them to the bowl with the spinach.
• Add in the other ingredients: cottage cheese, greek yogurt, spices, the Parmesan, and one cup of the mozzarella.
• Add the dip to a casserole dish and top with the extra 1/2 cup of mozzarella cheese. Bake at 350 for 20 minutes, or until the cheese is bubbly and the dip is heated through. Broil for 10 minutes at 400 if the cheese doesn’t look like it’s melting.
• Serve the dip with pita chips, bell pepper slices, cucumbers, and/or chips.