Hot Spinach Artichoke Dip

This lightened up hot spinach artichoke dip is going to rock your world! Dive in with a few pita chips and a pile of crunchy veggies and be prepared to hover over the bowl until it’s gone!

Lightened Up Hot Spinach Dip

Around here we make a LOT of spinach dip.

Come be my neighbor, I share!

It’s one of those dishes that I insist on making differently nearly every single time I make it. Sometimes I’ll add mushrooms, other times I toss it in a cast iron skillet with some shrimp, sometimes I even serve it chilled.

This one was intendedto be  frozen for when we have house guests to feed.

A quick taste test turned into a impromptu photo shoot, which turned into a little extra sampling on my part, which then turned into an all out feeding frenzy with P and I attacking the bowl you see pictured and barely getting the rest of the dip into the freezer.

To say I might be making it this exact way the next two or three dozen times I make spinach dip would be pretty darn likely!

Hot Spinach Artichoke Dip

Now usually when you’re having a face-off with a bowl of spin-art dip, you can expect to be ingesting the usual suspects:  cream cheese, mayo, sour cream, or heavy cream.

In some instances you might be getting all four in one single recipe. Yowza!

Most also have a higher dairy-to-spinach ratio, making them a lot less healthy than it’s veggified name suggests.

Hot Spinach Artichoke Dip

Luckily we love our veggies here, and this particular recipe has a veggie-to-dairy ratio that’s fun and flavorful, without all the excess fat of a traditional dip.

This healthified spinach artichoke dip is going to rock your world! Dive in with a few toasty chips and a pile of crunchy veggies and be prepared to hover over the bowl until it's gone!
5 from 1 vote

Healthy Hot Spinach Artichoke Dip

This recipe makes 5-6 heaping cups of spin-art amazingness. Scarf some now and freeze some for later, or serve it up at your next party or potluck!

Course Appetizer
Cuisine American
Keyword Healthy Hot Spinach Artichoke Dip
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 20 servings
Calories 92 kcal
Author Jenn Laughlin – Peas and Crayons


  • 18 oz frozen chopped spinach (defrosted)
  • 8 oz frozen creamed spinach (grab an all-natural one from the freezer or make your own!)
  • 2 cups crumbled feta cheese
  • 1 cup part-skim ricotta cheese
  • 1 cup grated Italian-blend cheeses or grated parmesan
  • 2-3 cloves fresh minced garlic
  • 1/2 cup chopped artichoke hearts
  • 1 tsp dried minced onion or onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp of salt
  • 1/8 tsp cayenne pepper
  • any additional salt pepper,  and/or garlic your heart desires

TASTY TOPPINGS + EXTRAS – choose your favorites

  • chopped tomato
  • diced red onion
  • chopped green onion
  • crumbled feta or extra grated parmesan cheese


  1. First defrost your spinach. You can use boiling water, the microwave, or leave it overnight in the fridge to thaw. For the frozen chopped spinach, you’ll want to squeeze it dry with a handful of paper towels to remove the water from the spinach. For the creamed spinach, simply defrost or heat until bubbly.
  2. Chop your veggies, mince your garlic, and grate/measure your cheeses. Mix it all together and bake at 350F for 20 minutes or until hot and bubbly!
  3. You can add the red onion and tomato topping before baking for a hot topping or add afterwards for a refreshing crunch (I keep mine raw!) It makes a gorgeous garnish plus adds texture and added antioxidants. Um.. heck yes!
  4. All that’s left to do is grab some crunchy tortilla chips and a plate full of veggies and dig in!
  5. This dip can be made ahead and will keep in the fridge for 4 days or in the freezer for several months. Reheat in the oven, toaster oven, or microwave and you’re good to go! <3

Recipe Notes

Have a few spare minutes? Sauté 1 cup of chopped white or yellow onion in a teeny bit of olive or avocado oil, adding the minced garlic from the recipe above towards the end. They’re totally scrumptious in this dip!

Have fresh spinach handy? Add it in, yo! I’ve made this dip with a combo of fresh and frozen spinach before as well as fresh and creamed spinach. Grab what you have handy and get ready to faceplant!

Serve with an assortment of fresh veggies, fluffy pita bread, and tortilla chips

Recipe yields 5 cups of dip.

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on choice of dippers and any extras added. Enjoy!

Nutrition Facts
Healthy Hot Spinach Artichoke Dip
Amount Per Serving
Calories 92 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 18mg6%
Sodium 298mg13%
Potassium 156mg4%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 6g12%
Vitamin A 4487IU90%
Vitamin C 3mg4%
Calcium 168mg17%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

If you get a chance to try this tasty Hot Spinach Artichoke Dip, let me know!

You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS #PEASANDCRAYONS on Instagram so I can happy dance over your creations! I can’t wait to see what you whip up!

Hot Spinach Dip with Pita

so . . . how was it?

Veggie-tastic. That’s a word. Google it.

Oh fine… it isn’t a  real word.  But it is delicious!  I highly suggest piling leftovers into an omelette the next morning.

You’ll thank me later.

hungry for more?

This healthy hot spinach artichoke dip is going to rock your world! Dive in with a few pita chips and a pile of crunchy veggies and be prepared to hover over the bowl until it's gone!
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Recipe Rating


  • This is one of my all time favorite dips, I really love the cheeses that you used in this recipe, this is 100% on my to-make list! thanks for the great recipe 🙂

  • 5 stars
    oh I NEEDED this dip recipe. Really I did! It reminds me of a dip I used to eat with my hubby in Texas when he still lived there, only this one won’t give you a heart attack! 😉 I am going to store it up and surprise him for valentines day! Thanks so much for sharing 🙂 x

  • I’ve never made spinach dip, but this recipe with all the cheeses looks divine! Yum!

  • this looks like a great recipe that I need to try. I love spinach dip!

  • Omg! How do I love thee? Let me count the ways!!! I am such a sucker for “spin-art” dip, but it weighs me down and makes me feel like a fatty! Totally have to make this!! And stuffed in an omelette? Consider my mind officially blown! 😉

  • I’m drooling. Need to try asap. lol 🙂

  • That looks ah-maze-ing Jenn!!

  • Ana

    I love spinach dip! I’ll try this one soon 🙂

  • When I thaw my spinach it is always soggy and gross. Is there a trick to this or do I just need to get over it?

    The dip looks totally terrific and I love the amount of veggies in it.

    • A big handful of paper towels and a little manpower [squeezing!] will help get rid of the excess water in the frozen spinach! No soggy dips! evahhh! =)

  • Oh this looks so good! All your dips make me wish I wash a dairy-free girl!

    • aw thanks Joanna! I have a bit of a dairy obsession — though I have some vegan recipes coming up super soon! <3

  • Have you ever been to Houston’s? Their spinach artichoke dip is danger. I could eat it by the spoonful. And I have. yours is probably much safer… and it looks absolutely delicious!

    • Ooh! I haven’t! I’m willing to bet it’s a wee bit healthier haha! The veggies in this one outnumber the cheese but still tastes like it’s loaded with the stuff! =)

  • Girl you are only 2 hours away from me. I am *this* close to getting into my car, saying peace out to my boys, and heading to your house for this dip. WATCH OUT!!!

  • Wow – that sounds delish! & your pictures are amazing!! You really make the dish look beautiful!!

  • Looks and sounds Delicious!! Love spinach and artichoke dip. This does sound healthified!!

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