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Homemade Lighter Spinach and Artichoke Dip photo

Lighter Spinach and Artichoke Dip

This Lighter Spinach and Artichoke Dip is a guilt-free crowd-pleaser! Creamy, cheesy, and full of flavor, it’s perfect for any gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Dip:
  • 2 cups shredded part-skim mozzarella cheese divided
  • 1 cup nonfat plain yogurt divided
  • 1 cup grated fresh Parmesan cheese divided
  • 1 teaspoon black pepper
  • 3 medium garlic cloves minced
  • 14 ounces artichoke hearts drained and chopped
  • 16 ounces reduced-fat cream cheese at room temperature
  • 10 ounces frozen chopped spinach thawed, drained, and squeezed dry

Equipment

  • Mixing Bowl
  • Spatula
  • Baking Dish
  • Oven

Method
 

Directions:
  1. Step 1: Preheat your oven to 350°F (175°C). This ensures that your dip will bake evenly and get beautifully bubbly.
  2. Step 2: In a large mixing bowl, combine the softened reduced-fat cream cheese, 1 cup of nonfat plain yogurt, and half of the shredded mozzarella cheese. Mix until well blended and smooth.
  3. Step 3: Add the drained and chopped artichoke hearts, thawed spinach, minced garlic, black pepper, and half of the grated Parmesan cheese to the mixture. Stir until all ingredients are evenly distributed.
  4. Step 4: Transfer the mixture to a baking dish. Spread it out evenly and sprinkle the remaining mozzarella and Parmesan cheese on top.
  5. Step 5: Bake in the preheated oven for 25-30 minutes, or until the dip is hot and bubbly and the top is golden brown.
  6. Step 6: Remove from the oven and let it cool for a few minutes before serving. This dip is perfect with whole-grain crackers, veggie sticks, or even toasted pita bread.

Notes

  • For a dairy-free version, substitute vegan cream cheese and yogurt.
  • Consider adding a pinch of cayenne pepper for heat.
  • Store leftovers in an airtight container for up to 3 days.