Spinach Artichoke Dip


I love spinach artichoke dip, especially when it’s baked and the cheese is gooey, but it’s high in fat and calories. There are a couple easy swaps you can make it guilt free with all the flavor. Enjoy this warm with baked tortilla chips and vegetables like carrots or celery and you’ve got a delicious snack or appetizer for your next football game gathering.


Spinach Artichoke Dip

  • Author: Roni Proter
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x


Units Scale
  • 1/2 cup Low fat Sour Cream,
  • 1/2 cup Low fat Greek Yogurt
  • 1 8oz block Neufchatel (low fat cream cheese), room temperature
  • 1/4 cup thinly sliced green onion
  • 2 minced garlic cloves
  • 1 cup thawed and drained frozen chopped spinach
  • 1 cup water-packed (not oil packed or marinated) artichoke hearts, quartered
  • 1/2 cup shredded mozzarella, part-skim
  • 1/4 cup shredded Parmesan
  • 1/4 cup grated Parmesan


  1. Heat oven to 350 degrees
  2. In a mixing bowl, add the softened cream cheese, Greek yogurt and sour cream and stir until well combined
  3. On a cutting board, mince the garlic, slice the green onions and set aside. Drain and finely chop the spinach. Drain and roughly cut the artichoke hearts
  4. Add the garlic, green onions, and spinach and stir well to combine
  5. Add the mozzarella and shredded Parmesan cheese, stir to combine,then gently fold in the artichoke heart pieces
  6. Scoop the mixture into a small oven-safe baking dish and sprinkle with the grated Parmesan. Bake for 15-20 minutes or until bubbling and the cheese ins browned. Serve with tortilla chips or vegetables like broccoli, carrots and celery stalks

Did you make this recipe?

Share a photo and tag us @DinnerReinvented — we can’t wait to see what you’ve made!

You Might Also Enjoy