Healthy Spinach Artichoke Dip

Best Spinach Dip Recipe

Dips are like food magic – incredibly versatile, satisfying, and a great way to add more nutrition to your family’s plate. They’re all about fun and can be enjoyed in a zillion ways. And if you have a fussy eater at hand, dips come to the rescue! They make trying veggies and other foods they’re warming up to way more fun and cooler :). Some of our favorites are this beet dip, yogurt fruit dip, and cauliflower dip. And now this healthy spinach dip! This recipe is a healthier spin on the classic spinach artichoke dip. It uses Greek yogurt and less cheese without giving up any of that amazing flavor. Whether you’re entertaining guests, hosting parties, attending potlucks, or simply enjoying a regular family day, this nutritious appetizer is sure to delight the crowd.

Ingredients

Spinach – I recommend using frozen chopped spinach (the one that comes in a box) for convenience and ease. If you prefer using fresh spinach, be sure to cook it first and chop. Greek yogurt – an excellent substitute for mayo or sour cream. It’s thick and creamy and adds a delicious tangy flavor. Cream cheese – be sure to soften to room temperature Artichoke hearts – use canned or jarred artichoke hearts for best results. Garlic – you can use fresh garlic or garlic powder. In addition, you can add some onion powder, black pepper, or red pepper flakes for an extra kick. Cheese – the combination of mozzarella cheese and parmesan cheese is absolutely glorious!

Step-by-Step Instructions

Tips for Success

Remove excess moisture – be sure to squeeze out as much excess water from the thawed frozen spinach. Also, drain the artichoke hearts and pat dry with a paper towel. Otherwise, you’ll end up with wet, mushy dip. Make-ahead – prepare the dip up to 24 hours in advance and store in the refrigerator, covered, until ready to bake.

Serving Suggestions

Honestly, it’s SO hard to resist digging into this creamy dip straight out of the oven with a spoon (do it!). It also pairs wonderfully with an array of options:

Tortilla chips Pita chips Crackers Pretzels Crusty bread Vegetables – like broccoli, cauliflower, carrots, mini bell peppers, and cucumber As a filling – for quesadillas or pinwheel sandwiches

Storage Suggestions

Store leftovers in an airtight container and keep in the refrigerator for 3-4 days. I don’t recommend freezing. To reheat, microwave for several minutes until the cheese melts or reheat in the oven.