Baked Spinach Artichoke Dip Recipe

A person is dipping a cracker into a bowl of Lightened Up Spinach and Artichoke Dip.

5 from 1 vote

Baked Spinach Artichoke Dip Recipe

This baked spinach artichoke dip is a wholesome twist on a classic! Made with just 10 simple ingredients, enjoy restaurant-style dip in the comfort of your own home with this easy recipe.

Prep 10

Cook 25

Total 35

Fat 7

Carbs 7

Protein 13

Yield

Ingredients

1 tablespoon olive oil
1 tablespoon minced garlic
5 oz. fresh spinach
4 canned artichoke hearts drained and roughly chopped
1 cup plain nonfat Greek yogurt
4 oz. cream cheese room temperature
1/8 teaspoon salt
1 tablespoon lemon juice
1 teaspoon garlic powder
1/2 cup mozzarella cheese divided

Instructions

Preheat oven to 375ºF.
Place artichoke hearts, Greek yogurt, cream cheese, salt, lemon juice, garlic powder, and 1/4 cup of the mozzarella cheese into a medium size bowl. Mix well and set aside.
In a pan set over medium/high heat, warm the olive oil. Add the garlic and spinach and sauté for about 5-7 minutes. Remove from heat and add to the cream cheese mixture. Mix well.
Transfer the dip into a small casserole dish and bake for 20 minutes (or until it begins to bubble).
Remove the dip from the oven and top with an additional 1/4 cup of mozzarella cheese. Broil on high until the cheese is browned, about 3 minutes.
Let cool for 5 minutes and serve.

Tips & Notes

Storage: This dip is best enjoyed warm! If you have any leftover dip, transfer it to an airtight container and refrigerate for up to 5 days. When ready to enjoy, reheat in the microwave or oven.
Reheating Instructions: Reheat spinach artichoke dip in the microwave or oven. Microwave: Place spinach artichoke dip in a microwave-safe container and heat until warmed through, stirring every minute. It usually takes about 3-5 minutes, but exact timing depends on your microwave. Oven: Place spinach artichoke dip into an oven-safe baking dish. Bake at 350ºF for 15-20 minutes stirring every 5 minutes.

Nutrition Facts