Spinach and artichoke dip is one of those appetizers that I always order when I’m at a restaurant, but I had never attempted to make it myself until last week.

After conducting a bit of research on different ingredients, I came up with this skinny spinach dip, which doesn’t include any mayo or sour cream (and personally, I think it tastes way better!) I also use canned artichoke hearts.

Most recipes bake the dip in the oven, but I find it much easier and quicker to cook it in a pot on a stove top.

My favorite dippers are carrots, celery, and whole wheat pita chips!

Skinny Spinach Dip
Recipe type: Appetizer
  • 1 bag of spinach leaves (12 oz.)
  • ½ cup plain, nonfat Greek yogurt
  • ½ cup light cream cheese
  • ½ cup shredded Parmesan cheese
  • ¼ cup reduced fat mozzarella cheese
  • 4 artichoke hearts, drained and chopped
  • 2 tbsp diced onion
  • Garlic salt, sea salt and pepper for seasoning
  1. Boil spinach leaves in a pot filled with 2-3 inches of water until cooked (about 6 minutes.)
  2. Strain spinach and blot with paper towels to remove excess water.
  3. Stir spinach, onions, Greek yogurt, cream cheese, Parmesan cheese, and artichoke hearts in a pot over medium heat until cheese is melted.
  4. Season with garlic powder, sea salt and pepper and stir to combine.
  5. Top with reduced fat mozzarella cheese.
  6. Serve with your favorite veggie or chip of choice.


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