Spinach artichoke dip is one of the things that I sometimes indulge myself in when I eat out at restaurants. It always seemed a mystery how the dip would be perfectly gooey, cheesy, and warm. I’m not going to lie, I have rushed into a dish of dip too early a few times and burned the roof of my mouth.
So you can imagine my surprise when I found out that not only was spinach and artichoke dip easy to make, but it’s also easy to make healthier. I’m not going to say that this is healthy because it is spinach and artichoke dip. I’m also not going to say that I have devoured a big dish of only this for dinner, because that would be crazy, right?
I crafted this recipe from one that I saw on Washingtonian and have served it fresh on Super Bowl Sunday, used it as a spread on a sandwich, and re-heated it for a side for normal weekday dinners. It’s easy to customize to add more or less moisture and flavor, so mix it up to your liking! Serve with chips, crackers, or pretzels (trust me, they’re all good).
Healthy Spinach Artichoke Dip Recipe
- Ready In:
Inspired by Washingtonian
- 1 14 oz can artichoke hearts packed in water, drained, finely chopped
- 1 6 oz bag spinach (or replace with 10 oz bag of frozen chopped spinach, thawed & drained)
- ½ cup parmesan cheese grated
- ¼ cup mayonnaise homemade or organic
- 2 tablespoons aioli garlic mustard sauce optional: replace half of the mayonnaise with mustard
- ½ cup reduced fat white cheddar recommended: 75% Cabot
- ½ teaspoon garlic powder optional, not needed if adding mustard
- 2 tablespoons 0% greek yogurt optional, if additional moisture is desired
- handful broccoli carrot slaw optional
- Mix all ingredients until well blended.
- Bake at 350 ℉ in a 9x13 inch baking dish for 20 minutes or until heated through. Sprinkle with extra grated cheese.
- If not serving immediately, refrigerate and add 10 minutes to the baking time.
- Serve with chips, crackers, pretzels, or bread.
- Cuisine: American