Rich and creamy Spinach Artichoke Dip Recipe lightened up. This classic recipe is made with fresh spinach, Greek yogurt and low fat cream cheese. Serve bubbling hot, right out of the oven!
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Spinach Artichoke Dip Recipe For A Crowd
Ok, guys, so this weekend is the big Super Bowl game!!
I can pretend to know what the heck is going on, but I’m a horrible faker and would embarrass myself.
I’ve completely tuned out all the hoopla details.
Don’t get me wrong, I love going to live football games.
See, at one time I was THAT crazy person cheering for my son the years he played high school football.
Those were fun times, but sitting in front of a TV is not my idea of a good time (hardly watch any shows!).
The brouhaha is background noise for me because instead of occasionally watching football, it seems like there is always some BIG game going on! Am I right?
Alan and Sam totally get into the season and love the football schedule, so watching the Super Bowl is a must, even if your favorite team isn’t in the game!
The game is exciting for fans and I totally get it!
I hear a lot of discussion between my guys, which is fun for me!
I do enjoy, listening to the two of them yell “Ahhh, COME ON…WHAT WERE YOU THINKING…ARE YOU KIDDING ME?!”
Their bonding moments over the game makes me grin from ear to ear, but that’s just between us, K?
Hot Spinach Artichoke Dip
The other positive side to this football wrap-up is the GRUB!
You can pretty much make a few appetizer and call it dinner and EVERYONE is happy!
This Spinach and Artichoke Dip is a hot dip instead of the classic cold one.
This dip is a great choice if you want to add some veggies to your game day menu.
I know you’ve eaten a variation of this dip. It’s a good recipe to have in your arsenal of tasty foods.
The original recipe has lots of fat from the mayonnaise and cheeses, so I’ve updated the dish by using a lower fat cheese.
Fresh Spinach Artichoke Dip
In addition, there is fresh spinach instead of frozen, and I skipped a portion of the cheese so you can save those calories for beer or dessert!
You’ll love the rich and creamy texture of this dip along with the chunks of artichokes in every bite!
How To Make Fresh Spinach Artichoke Dip
This is a no fuss recipe and can be whipped up in advance if you would like.
First, make sure the cream cheese is at room temperature. I like to leave it on the counter for 30-60 minutes.
Next, rough chop the spinach and the drained artichokes.
With a hand mixer blend the cream cheese, Greek yogurt and seasonings together.
Fold in the spinach and artichokes and place in a lightly greased baking dish. Bake for 25-30 minutes.
While baking prepare the dipping vegetables, crackers or bread slices.
What To Serve Spinach Artichoke Dip With
The popular way to serve up this dip is to scoop it up with bread, but I also l a variety of options:
- Sliced Baguette
- Cucumber slices
- Zucchini slices
- Red, yellow or green peppers
- Baked tortilla chips
- Scooped in homemade phyllo cups
Can This Dip Be Served Cold?
Yes and no. This should be baked once to cook the fresh spinach to a soft consistency.
After the initial baking, this dip can be served cold. I put leftovers in small containers and bring it to work. Tastes just as delicious cold as it is warm.
Can I use Fat-Free Ingredients?
Yes. This recipe can be adaptable to your preference. Conversely, if you are Keto then you want full fat ingredients.
Note that some yogurts have a watery constancy, so adjust the amount of spinach and artichokes if it’s necessary.
What Type Of Artichokes Should I Use?
Any brand of artichoke hearts can be used in this spinach artichoke dip recipe.
I pick artichokes that are marinated in water, but will often find artichokes hearts that are in seasoned oil (Kirkland Brand at Costco).
If that is the case, drain the oil (or water) and give the artichokes a quick rinse. The additional seasonings left from the oil will add another layer of flavor.
Spinach Artichoke Dip Recipe
- 8 ounces Neufchâtel
- 8 ounces Greek yogurt
- 1 lemon juiced
- 2-3 large garlic cloves minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 8- ounce jars marinated artichoke hearts, drained
- 4-6 ounces fresh baby spinach rough chopped
- Baguette sliced
- Preheat oven to 350 degrees
- In a large bowl mix together Neufchâtel, greek yogurt, lemon juice, garlic, salt and pepper until well blended.
- Mix in artichokes and fresh spinach combining all ingredients together.
- Put mix in a baking dish and bake for 25-30 minutes.
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.