Healthier Spinach Artichoke Dip
Prep time
Cook time
Total time
Serves: 6 servings
  • 1 can artichoke hearts, drained and chopped
  • 1 10-oz package frozen spinach, thawed and thoroughly drained
  • 2 garlic cloves, minced
  • 4 oz (half a block) Light cream cheese, at room temp
  • ¼ cup Light mayo (pick one with 35 cals/Tbsp)
  • ½ cup nonfat Greek yogurt, at room temp
  • ¼ cup grated Parmesan cheese
  • Handful of fresh Italian Parsley (the flat kind), chopped
  • ½ tsp black pepper
  • ½-1 tsp salt (taste it before baking to see)
  • Juice of 1 small lemon
  • Small pinch of red pepper flakes (optional)
  1. Preheat oven to 375. In a large bowl mix together cream cheese, yogurt, mayo, garlic, lemon juice, parsley, salt, pepper, and ½ the Parmesan cheese. When it's smooth, gently mix in the chopped artichoke hearts and spinach with a spatula.
  2. Spread mixture into a shallow baking dish and bake for about 20 minutes, or until it begins to bubble on the sides.
  3. Remove from oven, sprinkle remaining Parmesan cheese on top, and bake until the top is golden brown and sides are bubbling, about another 5-10 minutes. Serve with homemade or store-bought pita chips, whole grain tortilla chips, or cubes of bread. Makes 6 servings, about 102 calories per serving.
Recipe by Eating Made Easy at