Is there anything more iconic at a party than a bubbling, cheesy, irresistible dish of Hot Spinach Artichoke Dip? This isn’t just any dip; it’s a crowd pleasing classic made smart and deliciously light. We’re taking the beloved restaurant favorite and giving it a healthy makeover without sacrificing an ounce of flavor. Using clever swaps like fat free Greek yogurt and part skim cheeses, this version is creamy, tangy, and packed with flavor, all while being lower in calories and higher in protein. Get ready to become the hero of your next gathering, because this is the dip that disappears first and gets all the recipe requests.
The best part? This dip is incredibly easy to make. With just a few simple steps and about 30 minutes, you can have this warm, comforting appetizer ready to serve. Whether you bake it until golden and bubbly or microwave it for a lightning fast fix, the result is always the same: pure, unadulterated deliciousness.
Why This Is The Only Spinach Artichoke Dip Recipe You’ll Need
- Secretly Lighter: Clever ingredient swaps make this dip a guilt free indulgence that tastes indulgent.
- Unbeatable Flavor: The perfect balance of creamy, cheesy, tangy, and savory in every bite.
- Party Perfect: It can be made ahead, doubled for a crowd, and kept warm throughout your event.
- Versatile Serving: Equally amazing with crunchy chips, crisp veggies, or slices of warm bread.
Ingredients for Light & Cheesy Hot Spinach Artichoke Dip
- Gather these simple ingredients for the ultimate party starter:
- 1 can (13.75 oz) artichoke hearts packed in water, thoroughly drained
- 1 package (10 oz) frozen chopped spinach, thawed and squeezed completely dry (this is key!)
- 1/4 cup chopped shallots (or red onion)
- 1 clove garlic, peeled
- 1/2 cup fat free plain Greek yogurt
- 1/2 cup light mayonnaise (trust the process; you can’t taste it! See note for substitution)
- 2/3 cup freshly grated good quality Parmesan cheese
- 4 oz (about 1 cup) shredded part skim mozzarella cheese
- Salt and freshly ground black pepper to taste
- Olive oil spray (for the baking dish)
For Serving:
- Pita chips, tortilla chips, baguette slices, crackers, carrot sticks, celery, bell pepper strips, or cucumber slices.
How to Make The Best Hot Spinach Artichoke Dip
1Prep the Flavor Base: In the bowl of a small food processor, combine the drained artichoke hearts, garlic clove, and chopped shallots. Pulse 5-7 times until everything is coarsely chopped. You want texture, not a puree! If you don’t have a food processor, you can chop everything finely by hand.
2Mix It All Up: Transfer the chopped artichoke mixture to a medium mixing bowl. Add the thawed and squeezed dry spinach, Greek yogurt, light mayonnaise, grated Parmesan, shredded mozzarella, salt, and pepper. Use a sturdy spoon or spatula to mix until all the ingredients are thoroughly combined.
3Choose Your Cooking Method
Oven Method (For Golden, Bubbly Perfection):
- Preheat your oven to 375°F (190°C).
- Lightly spray a 1 quart oven safe baking dish (like an 8×8 dish or a pie plate) with olive oil spray.
- Spread the dip mixture evenly into the prepared dish.
- Bake for 20-25 minutes, until the dip is hot throughout, bubbling around the edges, and the top is lightly golden.
Microwave Method (For a 5-Minute Fix):
- Spread the dip mixture into a microwave safe dish.
- Cover the dish, venting the lid slightly.
- Microwave on high for 3-5 minutes, stopping to stir once halfway through, until the cheese is fully melted and the dip is hot.
4Serve & Enjoy!: Serve your dip immediately while it’s gloriously hot and gooey! Arrange your favorite dippers on a platter around the warm dish and watch it disappear.
Chef’s Notes & Pro Tips for the Perfect Dip
- Squeeze That Spinach DRY: This is the #1 most important step for a perfect dip, not a watery one. After thawing, place the spinach in a clean kitchen towel or several layers of paper towels and wring out every last drop of liquid.
- The Mayo Mystery: If you’re skeptical about the mayonnaise, don’t be! It adds essential creaminess and tang without a “mayo” flavor. For the closest result, light sour cream is the best substitute.
- Make Ahead Magic: Assemble the dip completely, cover, and refrigerate for up to 24 hours before your party. Let it sit at room temperature for 20-30 minutes before baking, and add 5-10 extra minutes to the bake time.
- Keeping It Warm: For a long party, bake the dip as directed, then transfer it to a small slow cooker set to “Warm.” It will stay perfectly dippable for hours.
- Fresh Spinach Swap: To use fresh spinach, steam about 10-12 ounces until wilted, then drain and squeeze it just as dry as you would the frozen.
Light & Cheesy Hot Spinach Artichoke Dip
Ingredients
- 1 can 13.75 oz artichoke hearts in water, drained
- 1 package 10 oz frozen chopped spinach, thawed & squeezed dry
- 1/4 cup chopped shallots
- 1 clove garlic
- 1/2 cup fat free plain Greek yogurt
- 1/2 cup light mayonnaise
- 2/3 cup grated Parmesan cheese
- 4 oz 1 cup shredded part skim mozzarella cheese
- Salt and black pepper to taste
- Olive oil spray
Instructions
- Preheat oven to 375°F. Lightly spray a 1 quart baking dish.
- In a food processor, pulse artichokes, garlic, and shallots until coarsely chopped.
- In a bowl, combine chopped mixture, spinach, yogurt, mayo, Parmesan, mozzarella, salt, and pepper.
- Spread into prepared dish and bake for 20-25 mins until hot and bubbly.
- Serve immediately with chips, bread, or veggies.
Microwave Instructions:
- Spread in microwave safe dish. Cover, vent lid, and microwave 3-5 mins until hot, stirring halfway.
Notes
- Squeezing all moisture from the spinach is crucial to prevent a watery dip.
- Mayonnaise can be substituted with an equal amount of light sour cream.
- Dip can be assembled 1 day ahead and refrigerated before baking.
