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Healthy Spinach Artichoke Dip

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!
Course Appetizer, Appetizers, potluck
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12 servings
Calories 139kcal
Author Kelli Shallal MPH RD

Ingredients

Instructions

  • 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!

Nutrition

Calories: 139kcal | Carbohydrates: 2g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 274mg | Potassium: 167mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4570IU | Vitamin C: 2.2mg | Calcium: 179mg | Iron: 0.8mg