Healthy Hot Spinach & Artichoke Dip

March 28, 2014

in Appetizers, Dips & Spreads, Gluten Free, Healthy "MAKEOVERS", Recipes, Vegetarian

Healthy Hot Spinach Artichoke Dip_main

In my group of friends, hot spinach and artichoke dip is always a welcomed appetizer at parties. As delicious as it is, most spinach and artichoke dips (especially those found at restaurants) are extremely high in calories and fat. Since I love it so much, I wanted to come up with a version that still had all those flavors, but would be much lower in fat and calories.

Healthy Hot Spinach Artichoke Dip_2

This healthy hot spinach & artichoke dip makes a generous amount of dip (4 cups total), so its great for entertaining a crowd. The cheesiness and creaminess is there, along with a veggie punch of an entire box of frozen chopped spinach.

Healthy Hot Spinach Artichoke Dip_3

Its the perfect addition to your next girls night, baby/bridal shower, pot luck or get together, and with it only being 100 calories per serving, you can assure your guests it can fit into any healthy eating plan!

Healthy Hot Spinach & Artichoke Dip
Prep time
Cook time
Total time
Healthy Hot Spinach and Artichoke Dip. All the flavor of the traditional, but with a fraction of the calories and fat. Perfect for entertaining and only 100 cals per serving.
Recipe type: Appetizer
Cuisine: American
Yield: 12
  • 1 - 14oz can (400ml) artichoke hearts in water, chopped
  • 1 - 10oz block of chopped frozen spinach (or ½ cup packed frozen, thawed and water squeezed out)
  • 1 cup non-fat greek yogurt
  • 1 block (8 oz) light cream cheese, softened
  • 2 garlic cloves, chopped
  • ⅔ cup part-skim mozza cheese, shredded
  • ¼ cup fresh parmesan cheese, shredded
  • ¼ tsp pepper (or to taste)
  1. Preheat your oven to 350 degrees F.
  2. Thaw your spinach (I use the microwave on defrost), and using paper towels, squeeze all the excess liquid out of the spinach. There will be a lot of water that comes out.
  3. In a large bowl or mixer, add the spinach and all the ingredients.
  4. Mix until combined.
  5. Spoon mixture into an oven safe serving dish and bake for 25-30 minutes until golden around the edges.
  6. Serve with baked or regular tortilla chips, or chopped vegetables.
Recipe makes 4 cups total
Serving size: ¼ cup Calories: 100 Fat: 5.7 g Saturated fat: 3.8 g Carbs: 4 g Sugar: 2 g Sodium: 228 mg Fiber: 1 g Protein: 7 g



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I'm Kristine Fretwell, busy mom of 2 little girls, author, blogger, and former pro fitness competitor. I love almost any kind of cookie, anything coconut or pumpkin flavored, and Thai food. A perfect day for me is enjoying my family, getting to the gym, and whipping up a new healthy recipe. I've got a collection of over 300 healthy recipes, and other tidbits like fitness and health tips. My recipes have been featured on websites such as Huffington Post, Savvy Mom, Shape and Skinny Scoop.
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  • Kelly

    Do you drain the artichoke hearts first, or do you add them with the water?

  • Sweaty Jain

    Can we use fresh spinach? n cook it than use?

    • Kristine Fretwell

      Yes that would work!

  • EH

    If you didn’t want to use all four cups at once, do you think you could freeze the mixture and bake at a later party?

    • Kristine Fretwell

      For this recipe I don’t think it would freeze well. The dairy might curdle. But it would be fine in the fridge until you need to bake it.

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