Description
This Healthy Spinach Artichoke Dip is a delicious, nutritious twist on the classic appetizer, combining creamy Greek yogurt, Parmesan cheese, tender artichoke hearts, and spinach. Perfect served warm or cold, it’s a crowd-pleasing snack that’s easy to prepare and packed with flavor and nutrients.
Ingredients
Scale
Main Ingredients
- 1 can artichoke hearts (14 oz)
- 1 cup frozen spinach (or kale) (60g) (can be omitted)
- 2/3 cup Parmesan cheese (or nutritional yeast) (60g)
- 1/2 cup Greek yogurt (or dairy free alternative) (120g)
- 1/2 tsp salt
- 1/2 tsp garlic powder
Instructions
- Preheat Oven. If you choose to bake the dip, preheat your oven to 350° Fahrenheit (177° Celsius).
- Prepare Vegetables. Drain the artichoke hearts thoroughly without rinsing them. Squeeze out any excess moisture from the frozen spinach and roughly chop both the artichokes and spinach to ensure even mixing.
- Mix Ingredients. In a heat-safe bowl, combine the artichokes, spinach, Parmesan cheese, Greek yogurt, salt, and garlic powder. Stir well until all ingredients are thoroughly blended.
- Heat the Dip. You can enjoy the dip cold straight away, or bake it on the center rack of your preheated oven for about 20 minutes or until it becomes hot, bubbly, and has a lightly browned top. Alternatively, microwave the dip for 5 minutes, stirring halfway through, until it is heated evenly.
- Serve. Serve the dip hot from the oven paired with toasted baguette slices, tortilla chips, or a variety of raw vegetables for dipping.
- Store Leftovers. Refrigerate any leftovers in an airtight container for up to five days to maintain freshness and safety.
Notes
- You can substitute kale for spinach or omit greens if preferred.
- Use nutritional yeast instead of Parmesan for a dairy-free, vegan-friendly option.
- The dip can be served cold or warm depending on your preference.
- Adjust salt and garlic powder to taste.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
