Name: Spinach Artichoke Dip
Prep time: 15 min
Cook time: 30 min
Ingredients: 1 (10 oz.) pack chopped frozen spinach; 1 tablespoon olive oil (extra virgin); ½ cup onions (diced); ½ cup bell pepper, red or green (diced); 2 cups kale (finely chopped); ¾ cup zucchini (diced); ½ cup mushrooms (diced); 1 ½ (14 oz.) can artichokes (chopped); 1 (8 oz.) block low fat or fat free cream cheese; 1 (8 oz.) block light (Laughing Cow) spreadable cheese; ½ cup part skim mozzarella (shredded, divided); ¾ cup parmesan (grated, divided); ½ cup non fat Greek yogurt (divided); 1 bulb roasted garlic; ½ teaspoon salt; ½ teaspoon pepper; ½ teaspoon garlic powder (optional); ½ teaspoon onion powder (optional); ½ lemon (juiced (optional))

^{The quintessential dip to any bar, pub, tailgate or holiday party. All the favorite features of this dip come to life in this leaner version – without compromising flavor!}

It almost feels like no matter what restaurant you visit or what party you attend, spinach artichoke dip makes some sort of an appearance. I absolutely adore this dip and all the unique ways you can use it… just like my spinach artichoke grilled cheese sandwiches!

Full of cheese and fatty dairy products (and a sprinkle of vegetables) – I knew that just adjusting the ratios and lightening up the ingredients (similar to my buffalo chicken dip) would instantly help the dip lose a little of the weight. So much so that I couldn’t stop scooping the dip into my mouth. There’s vegetables in it, right?

Right! This dip, similar to my Buffalo Chicken Dip, have some hidden vegetables in it that not only add some additional nutritional value but don’t impact the flavor negatively. In fact, a chunky dip is superior to just a runny cheese dip.

Fun Fact: My mom tricked me one year when I was watching my calories and told me she cut all the heavy ingredients and made it a low calorie version. I ate the whole batch myself until she laughed and told me nothing was different in it. Good news now… this recipe tastes just like the one she tricked me with but THIS ONE is in fact guilt free and flavorful!

The one other thing I like about this recipe is the lack of a grease. This one is just super cheesy, creamy and full of secret added vegetables that’ll make you question why you ever made the calorie-rich version! The way it cooks down helps whatever cheese (low fat, full fat or fat free) melt and blend well with the rest of the ingredients. It’s so guilt free I even added it to toast for breakfast and it fueled me for the day with fiber, calcium and some vitamins and minerals.

I love having a standard Spinach & Artichoke Dip recipe that I can use for many other recipes. Check out my Spinach Artichoke Grilled Cheese for a unique way to use the leftovers. Some other fantastic ideas could be mixing this with some whole wheat pasta, stuffing a baked (or twice baked) potato with the dip, stuffing chicken or pork chops, or even topping or adding this into your Sunday morning omelette. While making this, consider some other partners that would work with this dip:

Spinach Artichoke Grilled Cheese

Buffalo Chicken Dip

Butternut Squash, Mushroom & Spinach Lasagna

Pesto & Roasted Vegetable Tomato Soup

Roasted Cherry Tomatoes

Veggie & Goat Cheese Crustless Quiche

Pesto & Goat Cheese Veggie Quesadilla

Baked Pita Chips

Although you all know college football is very over by this time of year, we still have some NFL games going on (Go birds!) and party foods are needed. This is fantastic for a game day dip and please you New Year’s friend who are on their new health and fitness journeys. It’s really great for a crowd, or for a family of one. Either way, make it and you’ll thank me later.

Serve with homemade Baked Pita Chips!

5 from 1 vote

Spinach Artichoke Dip

Print Recipe

The quintessential dip to any bar, pub, tailgate or holiday party. All the favorite features of this dip come to life in this leaner version – without compromising flavor!

Prep Time:15

Cook Time:30

Ingredients

1 (10 oz.) pack chopped frozen spinach
1 tablespoon olive oil extra virgin
½ cup onions diced
½ cup bell pepper, red or green diced
2 cups kale finely chopped
¾ cup zucchini diced
½ cup mushrooms diced
1 ½ (14 oz.) can artichokes chopped
1 (8 oz.) block low fat or fat free cream cheese
1 (8 oz.) block light (Laughing Cow) spreadable cheese
½ cup part skim mozzarella shredded, divided
¾ cup parmesan grated, divided
½ cup non fat Greek yogurt divided
1 bulb roasted garlic
½ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder optional
½ teaspoon onion powder optional
½ lemon juiced (optional)

Instructions

Defrost frozen spinach, based on the package instructions. Squeeze and strain out almost all of the water and set aside.
Heat a large shallow pan on medium-high heat with olive oil. Once the oil is heated after a minute or 2, add onions, peppers and kale. Season with salt and pepper. Cook for 1-3 minutes until onions start to become translucent and kale starts to wilt. Add diced zucchini and mushrooms.
In covered pot, add cream cheese, artichokes, spinach, shredded cheeses, sautéed vegetables, Greek yogurt, salt and pepper. Cover and set on stove top at medium-low heat for about 15 minutes.
Remove from heat and let set for 4-5 minutes. Add roasted garlic. Fold everything in together. Keep on warm heat to serve.
Remove and top with grated parmesan and cracked black pepper.

Notes

Ingredients and Techniques

Just like my Chicken Buffalo Dip, this recipe has been tested with the leanest dairy blends possible. This is one that I would say needs a little fat. It doesn’t have the liquid component like the Chicken Buffalo Dip, therefore, it just needs something to help it melt and stay creamier.

I used frozen spinach in this because it’s already chopped and broken down. It takes a few minutes to defrost. Pop it in the microwave or run it over hot water for a few in a colander. It just needs to be released of all it’s moisture. I used a cheese cloth but really anything is fine as long as you use your muscles to get out as much liquid as possible.

You can sauté down a pound or more of actual spinach but you never know how much you may be left with. Keep it simple.

Add kale. Make sure it’s really chopped up and then cooked down. Kale compliments the spinach so well where neither of them get lost in the mix. It also has great health benefits too so just the thought of it makes you feel like you’re doing something good for yourself.

Use whatever additional vegetables you want. Just add them! I used zucchini, peppers, and onions. And I think I threw in a mushroom or too. I try to use vegetables that add bulk without calories and don’t overpower the flavor.

Sauté the vegetables first and foremost. It is a rich dip…no one eats spinach artichoke dip solely for the vegetables. You want to make sure all the added vegetables are soft, tender and cut down so they’re almost in disguise – that way they don’t disturb the expected experience.

How long does it last and where?

This lasts in the fridge in an air tight container for 4-5 days

Can you freeze it?

I actually did. I was curious so I did it with the low fat cheese mixture. It works fine but I wouldn’t say that it maintained that initial creaminess. I would stick to making it fresh if you’re adding other vegetables and lighter cheese.

Substitutions?

As stated before, there are many different fat variations of cheese. I tried cheese with the lowest fat content and it still worked (but I know there are people who wouldn’t dare use it). Feel free to use a mixture of any and all shredded and cream cheese types. I was just trying to keep the calorie count less.

When low fat cheese are slowly melted and mixed with other liquids, they do what we need it to do even though full fat variations melt better and faster. It’s ok in this recipe!

Tips and tricks

Guess what…there are several ways to make this!

Bake: Mix all ingredients (sauté the vegetables first) in a mixing bowl and spread evenly in a baking dish (prepared with non stick cooking spray) and cover with foil. Bake for 20-30 minutes on 350. At the end, remove the foil and add shredded cheese on top and then bake uncovered for 5-10 minutes until the cheese is melted on top.

Slow Cooker: Add all ingredients (sauté the vegetables first) and add to a slow cooker. Cook on low heat for 3-4 hours or high for 2-3 hours. For some reason the liquid content isn’t always balanced for me. If you want to make this for a party, just make sure you’ve practiced the recipe first.

What to serve it with or do with leftovers?

My favorite is my pita chip recipe. Of course vegetables and crostinis also work.

This recipe can be the filling to a lot of things. I have mixed it into pasta, stuffed chicken, and sandwiched the dip before. They all work.

You can stuff mushrooms with this or top your eggs with the dip in the morning. It’s sooooo versatile and delicious!