If you’ve ever craved the creamy, cheesy goodness of spinach and artichoke dip but wished it was a little lighter, you’re in for a real treat with this Skinny Spinach and Artichoke Dip Recipe. It’s a perfect balance of indulgence and health, combining reduced-fat cream cheese, non-fat Greek yogurt, and fresh ingredients to give you that rich, comforting flavor without the heavy guilt. This dip is just as crowd-pleasing as the original but easier on the calories, making it a fantastic appetizer for any get-together or cozy night in.
Ingredients You’ll Need
Getting the right ingredients is key to nailing this dip, and the simplicity of the list is what makes it so approachable. Each ingredient plays an important role, from creamy and tangy to fresh and vibrant, giving the final dish that perfect balance of flavors and textures.
- 8 oz reduced fat cream cheese: Provides the creamy base with fewer calories than traditional cream cheese.
- 16 oz plain non-fat Greek yogurt: Adds tanginess and creaminess while keeping the dip light and protein-packed.
- 2 Tbsp unsalted butter: Brings richness and helps meld all the flavors together smoothly.
- 1 1/2 cups parmesan cheese: Adds a salty, nutty depth that’s simply irresistible.
- 14 oz quartered artichoke hearts (drained and coarsely chopped): For that classic artichoke texture and a hint of sweetness.
- 4 oz can diced jalapeños (drained): Gives a gentle heat and zesty kick; drain for milder or leave in liquid for spicier.
- 10 oz frozen spinach (thawed and drained): Brings vibrant color and wholesome greens without overpowering the flavor.
- 2-3 garlic cloves: Adds a punch of aromatic flavor that ties everything together beautifully.
How to Make Skinny Spinach and Artichoke Dip Recipe
Step 1: Combine the Creamy Ingredients
Start by melting together the reduced-fat cream cheese, plain non-fat Greek yogurt, unsalted butter, and parmesan cheese in a medium pot over medium heat. Keep it uncovered and stir frequently until everything melts into a smooth, bubbling mixture with an even consistency. This step forms the luscious, creamy foundation your dip needs to shine.
Step 2: Add the Veggies and Garlic
Next, stir in the coarsely chopped artichoke hearts, your drained jalapeños, and the thoroughly squeezed frozen spinach (removing excess water is essential to avoid a watery dip). Finally, crush in 2 to 3 garlic cloves for that bold, inviting garlic aroma. Let the mixture bubble gently for a few minutes to marry those flavors together. And just like that, your Skinny Spinach and Artichoke Dip Recipe is ready to enjoy!
How to Serve Skinny Spinach and Artichoke Dip Recipe
Garnishes
A sprinkle of extra parmesan cheese or chopped fresh parsley can add an eye-catching touch and a burst of freshness that elevates the look and taste. For a spicy twist, a pinch of smoked paprika or red pepper flakes works wonders!
Side Dishes
This dip pairs perfectly with crunchy veggie sticks like carrots, celery, and bell peppers for a refreshing contrast. Of course, crispy pita chips, whole grain crackers, or toasted slices of baguette are classic choices that soak up every bit of that creamy goodness.
Creative Ways to Present
For a fun party presentation, serve your dip in a hollowed-out sourdough bread bowl for easy scooping and added flavor. Alternatively, portion the dip into mini ramekins for individual servings or layer it with extra cheese and broil slightly for a bubbly, golden top layer that guests will adore.
Make Ahead and Storage
Storing Leftovers
Leftover Skinny Spinach and Artichoke Dip Recipe can be stored in an airtight container in the refrigerator for up to 4 days. The flavors often deepen after chilling, so it can be just as delicious the next day!
Freezing
This dip freezes well if you want to prepare it in advance. Spoon it into a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove or in the microwave. Keep in mind that the texture might slightly change after freezing, but the flavor stays wonderful.
Reheating
When ready to enjoy again, reheat the dip slowly over low heat, stirring frequently until warmed through. Avoid high heat to maintain that creamy texture without curdling. You can also reheat it in short bursts in the microwave, stirring in between.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! Fresh spinach can be used but make sure to wilt it down and squeeze out all excess moisture to prevent the dip from becoming watery. About 5 cups of fresh spinach will roughly equal 10 oz frozen spinach.
Is this dip gluten-free?
The dip itself is naturally gluten-free, but be mindful of what you serve it with. Choose gluten-free crackers or veggies to keep the entire snack gluten-free.
Can I adjust the spice level?
Definitely. If you prefer less heat, drain the canned jalapeños well or use fewer. For more kick, leave some liquid from the jalapeños in or add fresh diced jalapeños or a pinch of cayenne pepper.
What can I substitute for parmesan cheese?
If you need a dairy-free or lower-fat option, nutritional yeast provides a cheesy flavor, though the texture will be slightly different. Otherwise, you can use Pecorino Romano or a reduced-fat parmesan alternative.
How long does this dip keep when served at a party?
For food safety, it’s best to keep the dip out for no longer than 2 hours. If your event runs longer, bring extra dip chilled and replenish as needed.
Final Thoughts
This Skinny Spinach and Artichoke Dip Recipe is truly a game-changer for anyone who loves that rich, comforting flavor of classic dip but wants a lighter option. It’s easy to make, packed with delicious textures, and perfect for sharing with friends and family. I can’t wait for you to whip this up and watch how quickly it disappears at your next gathering. Trust me, it’s going to be your new favorite!
Print
Skinny Spinach and Artichoke Dip Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 10 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This Skinny Spinach and Artichoke Dip offers a lighter twist on the classic creamy appetizer, combining reduced-fat cream cheese, non-fat Greek yogurt, and Parmesan for rich flavor without the guilt. Enhanced with artichoke hearts, jalapeños for a mild kick, and nutrient-packed spinach, it’s perfect for parties or a cozy snack.
Ingredients
Dairy and Cheese
- 8 oz reduced fat cream cheese
- 16 oz plain non-fat Greek yogurt
- 2 Tbsp unsalted butter
- 1 1/2 cups Parmesan cheese
Vegetables & Flavorings
- 14 oz quartered artichoke hearts (drained and coarsely chopped)
- 4 oz can diced jalapeños (drained, or undrained if you prefer spicier)
- 10 oz frozen spinach (thawed and drained)
- 2–3 garlic cloves (pressed)
Instructions
- Melt the Base: In a medium pot over medium heat, combine the reduced fat cream cheese, plain non-fat Greek yogurt, unsalted butter, and Parmesan cheese. Stir frequently, uncovered, until everything is melted evenly and the mixture starts to bubble lightly, forming a smooth, creamy base.
- Add Vegetables and Garlic: Stir in the coarsely chopped artichoke hearts, drained diced jalapeños (keep some juice if you want heat), and thoroughly drained spinach. Press in the garlic cloves and mix well. Let the mixture bubble gently for a few minutes to blend flavors and heat through completely. Then, it’s ready to serve.
Notes
- For a spicier dip, do not drain the diced jalapeños or add extra jalapeños to taste.
- Make sure to squeeze out as much moisture as possible from the spinach to prevent a watery dip.
- This dip pairs well with fresh vegetables, crackers, or toasted bread slices.
- Can be kept warm in a small slow cooker or served immediately for best taste and texture.
