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!
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 intended to 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.
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. Ho. Ly. Cow! Most also have a higher dairy-to-spinach ratio, making them a lot less healthy than the name suggests.
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.
Healthy Hot Spinach Artichoke Dip
Healthy Hot Spinach Artichoke Dip
Yield 5-6 cups
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!
- 2 boxes of frozen chopped spinach (18 oz total) defrosted
- 8 oz box creamed spinach (grab an all-natural one from the freezer or make your own!)
- 2 cups of crumbled feta cheese
- 1 cup of part-skim ricotta cheese
- 1 cup of grated Italian-blend cheeses (or grated parmesan)
- 2-3 cloves of fresh minced garlic
- 1/2 cup of artichoke hearts, chopped
- 1 teaspoon dried minced onion (or onion powder)
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of salt
- 1/8 teaspoon cayenne pepper
- 1 cup white/yellow onion (sautéed with the garlic above)
- It's an extra step but oh so tasty if you can add an extra 5 min to your prep time.
TASTY TOPPINGS + EXTRAS - choose your favorites
- any additional salt, pepper, and/or garlic your heart desires
- chopped tomato
- diced red onion
- chopped green onion
- crumbled feta or extra grated parmesan cheese
serve with an assortment of fresh veggies, fluffy pita bread, and tortilla chips
- 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.
- 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!
- 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!
- All that's left to do is grab some crunchy tortilla chips and a plate full of veggies and dig in!
- 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
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!
If you get a chance to try this Healthy Hot Spinach Artichoke Dip, let me know!
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?
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