Description
This Hot Spinach Artichoke Dip is a creamy, cheesy appetizer perfect for parties or cozy nights in. Made with artichoke hearts, spinach, and a blend of cheeses combined with Greek yogurt and light mayonnaise, it’s a healthier twist on a classic favorite. Easily prepared in either the oven or microwave, this dip is warm, flavorful, and ready to serve in under 30 minutes.
Ingredients
Scale
Vegetables
- 13.75 oz artichoke hearts packed in water, drained
- 10 oz frozen spinach, thawed and squeezed
- 1/4 cup chopped shallots
- 1 clove garlic
Dairy & Spread
- 1/2 cup fat-free Greek yogurt
- 1/2 cup light mayonnaise*
- 2/3 cup good quality grated parmesan cheese
- 4 oz shredded part-skim mozzarella cheese
Seasonings
- Salt and fresh pepper to taste
- Olive oil spray
Instructions
- Prepare the ingredients: In a small food processor, coarsely chop the drained artichoke hearts together with the garlic clove and chopped shallots until roughly mixed but not pureed.
- Mix the dip: In a medium bowl, combine the chopped artichoke mixture with the thawed and squeezed spinach, fat-free Greek yogurt, light mayonnaise, grated parmesan, shredded mozzarella, salt, and fresh pepper. Stir well until all ingredients are evenly incorporated.
- Oven Method – Heat the dip: Preheat your oven to 375°F (190°C). Transfer the dip mixture into an oven-proof dish and place it in the oven. Bake for 20 to 25 minutes, or until the dip is hot and the cheese is fully melted and bubbling. Remove from the oven and serve immediately.
- Microwave Method – Heat the dip: Transfer the dip mixture into a microwave-safe dish. Cover with a vented lid to allow steam to escape. Microwave on high for 3 to 5 minutes, stopping to check and stir halfway through if desired, until the dip is hot and the cheese has melted. Serve straight from the microwave.
- Serve: Serve the hot spinach artichoke dip immediately with your favorite chips, crackers, or sliced veggies for dipping. Enjoy!
Notes
- Light mayonnaise adds creaminess without a strong flavor; if preferred, substitute with light sour cream.
- Ensure frozen spinach is fully thawed and squeezed dry for the best dip texture.
- You can use fresh spinach instead of frozen if available; sauté briefly before adding to the mixture.
- Adjust salt and pepper according to your taste preferences.
- The dip reheats well in both the oven and microwave—just ensure it’s heated through before serving.
Nutrition
- Serving Size: 1/15th of recipe (about 1/4 cup)
- Calories: 90
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 4 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 10 mg
