This version of spinach artichoke dip is slightly healthier but just as creamy and cheesy as the original. The perfect potluck dish or appetizer for any occasion!
Hi, friends! Heads up this isn’t actually a new recipe, it’s one of the first HH recipes ever posted in 2014. The photos were HORRENDOUS, but that didn’t stop my MIL from making it over and over again.
Every time she made it she would tell me how delicious it was and how she handed out the recipe to everyone she knew. Which you think as a blogger I’d be graveling at her feet thanking her for all the sharing.
But instead, I was MORTIFIED. I knew how terrible the photos were and felt like it didn’t represent the blog as it is today at all. So the last time she made it for all of her friends I decided it was time to rephotograph this one ASAP!
And then I realized why she keeps making it. ERMYGAWD it’s seriously so good. I forgot how creamy and flavorful this dip is. Plus it’s PACKED with veggies, not like the dips you get at restaurants or from the store.
The goal for this recipe was to make it taste like the Spinach Artichoke dip carried at Costco, but make it slightly healthier for you. I nailed the taste of that dip and the extra veggies part! Trust me; if you make this for your next party or potluck, everyone will LOVE it. Just ask my MIL shes made it about a thousand times!
Let’s talk ingredients really fast:
Avocado Mayo: This recipe used to have light mayo as an ingredient, but light mayo has a bunch of chemical crap in it that I don’t want anything to do with anymore. I prefer mayo that uses clean ingredients and healthy oils, like avocado oil. Then if you break it down, mayo is nothing more than avocado oil, egg yolks, and seasonings. All healthy good for you fats!
Non-Fat Greek Yogurt: Swapping out yogurt here cuts down on the calories and add a depth of flavor. Any type of plain Greek yogurt will work, but nonfat will lower the calories. With all the creaminess from the mayo and cheese, you won’t miss the creaminess.
Frozen Spinach: You can sub fresh spinach here, but you would need about a billion cups of it to wilt down enough to get about a cup of packed spinach. It’s much easier to use already frozen spinach. See my notes on how to thaw and squeeze off excess water in the recipe!
Salt & Black Pepper: I added about 1/8 teaspoon of both, but you can easily taste this recipe and adjust to your liking!
Garlic: You can sub garlic powder here if needed, 1/8 teaspoon of garlic powder = 1 clove of garlic.
Grated Parmesan Cheese: You can use grated parmesan cheese or parmesan romano cheese.
Fontina Cheese: Fontina cheese is so creamy and delicious, it’s definitely the best choice, but I acknowledge it can be hard to find (I get mine at Trader Joe’s or Sprouts) and a little pricey. You could sub mozzarella cheese here in a pinch and it would be almost as good!
Artichoke Hearts: I used the already quartered hearts canned in water. Don’t use marinated in oil, it will change the flavor and add to much oil.
More Artichoke Recipes:
- How to Cook A Whole Artichoke (without a steamer basket)
- Terriyaki Grilled Artichokes
- Artichoke Stuffed Turkey Roll-Ups
Healthy Spinach Artichoke Dip
- 1/2 cup avocado mayo
- 1/2 cup plain non fat yogurt
- 16 ounces frozen spinach
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 clove garlic peeled
- 1/2 cup grated parmesan cheese
- 1 cup shredded fontina cheese
- 1 can artichoke hearts in water 1 can = 15 ounce size can
- Preheat oven to 350F.
- Defrost your frozen spinach and squeeze it dry of any excess liquid. I usually use a large glass bowl to microwave it until it's defrosted. Then, use paper towels or a kitchen towel to squeeze dry the spinach. It has a lot of liquid and you want to get it as dry as possible. It should look like one big clump when you are done!
- Drain the water from the can of artichokes. Cut each all the artichoke quarters in half.
- Place mayo, yogurt, salt, pepper, garlic, parmesan cheese, and 1/3 of the artichokes in a food processor or high powered blender. Blend until well combined.
- Stir in the spinach, then the remaining artichokes, and finally 3/4 cup fontina cheese.
- Spread mixture evenly into an oven safe dish, I used a 1.5qt/1.5L dish. Top with 1/4 cup of shredded fontina cheese.
- Bake covered with foil for 20 minutes, then uncovered for an additional 20-25 minutes (or until hot and bubbly.)
- Turn the oven to broil and let the dip broil for about 5 minutes until it slightly browns on the top. The broiler works quick so watch it! Yours could take anywhere from 1-5 minutes!
Super Easy Seven Layer Bean Dip
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