Healthy Spinach Artichoke Dip is a healthy appetizer you’ll love! Easy, gluten free & keto. This dip is made with no mayo or cream cheese, only greek yogurt! It tastes rich and creamy while being low carb and better for you than regular spinach artichoke dip!
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I *finally* perfected healthy spinach artichoke dip. I didn’t think it was possible, but I also didn’t think Healthy Buffalo Chicken Dip was possible, and we made that happen!
Buffalo chicken dip is, and always will be, my all time favorite appetizer – but spinach artichoke dip runs a close second! (This Healthy Easy Bean Dip and these Parmesan Chicken Wings is up there too!)
It’s salty, delicious, and fattening (all the keys to a good appetizer… right?!) but this version drops and salt and most of the fat while still being *totally* delicious.
This spinach artichoke dip is gluten free, keto, and made with no mayo or cream cheese.. but it’s still SO good. I think you’re going to love it!
What makes this spinach artichoke dip healthy?
- Lower Fat: Spinach artichoke dip is usually made with tons of shredded cheese, cream cheese and even mayo which makes it super high in fat. I swapped out cream cheese/dressing for greek yogurt and cottage cheese.
- Higher in protein: The greek yogurt/cottage cheese mix still makes this rich and creamy, with way less fat and a whole lot more protein! (I SWEAR you can’t taste the cottage cheese, believe me I hate it too!)
Now, let’s get into what you’re here for – how do you make healthy spinach artichoke dip?!
Ingredients for healthy spinach artichoke dip:
To make Spinach Artichoke dip you’re going to need:
- artichoke hearts
- greek yogurt
- cottage cheese (no you can’t even taste it, I swear)
- shredded mozzarella cheese
- parmesan cheese
- pepper, garlic powder + onion powder.
How to make healthy spinach artichoke dip:
Making healthy spinach artichoke dip is so easy. You only need 9 ingredients.
- Once you have your ingredients all laid out mix them together until thoroughly combined.
- Then – pour into an 8×8 glass baking dish (or a glass pie plate!) and bake! I used an oval dish I had, but really any dish will work.
- (I recommend topping with extra cheese before popping it in the oven, but you don’t have to!)
Substitutions for this spinach artichoke dip recipe:
There are a few substitutions for this recipe, as well as some answers to questions about making spinach artichoke dip.
Cottage cheese: I haven’t tested this recipe without cottage cheese, but if you’re asking because you don’t like it… just put it in there. I don’t like cottage cheese either (at all!) but I swear you can *not* taste it in this. Use at least 4% milk fat cottage cheese for best results
Low fat cheese – I find that low fat cheese do not melt as well as regular cheeses. I don’t recommend it in this recipe. It can easily separate and will leave the dip with a completely different texture.
Fresh spinach: I wouldn’t recommend using fresh spinach in this. I think it makes the dip too watery. If you only have fresh spinach – cook or steam the fresh spinach first for about 5 min. Drain any excess water out of it to prevent a watery dip.
Spice: If you like a little kick – add 1/4 teaspoon of red pepper flakes to the dip!
Frozen artichoke hearts: I wouldn’t recommend using frozen artichoke hearts. If you need to, you can cook first, allow to cool slightly and drain any excess water. Canned artichoke hearts are much easier to use!
Can you make this healthy spinach artichoke dip in the crockpot?
How to serve healthy spinach artichoke dip:
There’s no wrong way to eat this healthy spinach artichoke dip.. but here are a few ideas
- Chips – these chips are yummy!
- Pretzels – (I love these flat ones for dipping!)
- Veggies – Celery, peppers and carrots go well with this. You can also do ‘zucchini chips’ if you’re looking for a lower carb option. Slice zucchini in about 1/4 inch thick rounds as pictured below
- A spoon… kidding? Not really. It’s that good.
- On Shredded Chicken – It makes a great topping for roasted veggies or chicken. If you want the flavors of this dip in a dinner, try our Spinach Artichoke Chicken Bake.
Storing / Reheating Spinach Artichoke Dip
Prep ahead of time: You can mix together this dip the night before and put it in the refrigerator (unbaked). When you’re ready to eat – simply bake per instructions.
Storing this Dip: This dip will last for 3-4 days in the refrigerator.
Freezing Spinach Artichoke Dip: I haven’t tried freezing this dip but I wouldn’t recommend it. I don’t think it will freeze well.
Reheating Spinach Artichoke Dip: If you need to reheat this spinach artichoke dip – you can put it in your microwave for 2-3 minutes, or until cheese starts to melt.
You can also reheat it in a toaster oven, or use a crockpot set to warm to keep it warm throughout!
Other Popular Clean Eating Couple Recipes:
- Sweet Potato Soup Vegan
- Instant Pot Baked Potato Soup
- Crockpot Shredded Chicken Recipes
- Buffalo Chicken Casserole
- Healthy Chicken Pot Pie
- Healthy Muffins
- Chicken Tortilla Soup Instant Pot
- Beef Stew in Instant Pot
Healthy Spinach Artichoke Dip
- 14 oz artichoke hearts drained WELL+ cut in small pieces, about 1.5 cups
- 5 oz frozen spinach about 2.5 cups. thawed & drained
- 1 cup non fat greek yogurt
- 1/2 cup small curd cottage cheese i used 4% milkfat
- 1 cup shredded mozzarella cheese
- ¼ cup grated parmesan cheese
- 1/2 teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Preheat oven to 400
- Thaw and drain spinach thoroughly. You can use a strainer and a paper towel to absorb the liquid.
- In a bowl mix all ingredients until thoroughly combined.
- Pour dip mixture into a glass 8×8 or medium oval pan (top with extra cheese if desired!) + bake at 400 for 25 minutes.
- Broil for 1-2 minutes before serving to get cheese on top brown + melty.
- Serve with chips or veggies or choice.