Easy Lightened Up Baked Spinach Artichoke Dip
A healthier take on the classic party favorite, this spinach artichoke dip uses Greek yogurt to reduce calories while maintaining creamy richness. Fresh vegetables like carrots and red peppers add color and crunch, while Parmesan cheese and lemon juice provide sharp, tangy flavor. Perfect for game day gatherings, potlucks, or casual entertaining when you want to offer a lighter option that still satisfies. The combination of chunky artichokes and wilted spinach creates an appealing texture that pairs beautifully with crusty bread or fresh vegetables.
Ingredients
- 14 ounce canned artichoke hearts, not marinated
- 1 cup fresh spinach
- ½ cup plain Greek-style yogurt
- ½ cup grated parmesan cheese, packed
- ¼ cup real mayonnaise, not Miracle Whip
- 1 medium carrot, grated
- 1 small red bell pepper, diced
- 2 tablespoons onion, finely minced
- 1 tablespoon lemon juice
- 1 clove garlic, minced
Instructions
- 1
Preheat oven to 350 degrees
- 2
Chop artichoke hearts and spinach in food processor until chunky
- 3
Pour chopped artichokes and spinach into large bowl
- 4
Add remaining ingredients and mix well
- 5
Scoop mixture into ovenproof baking dish
- 6
Bake for 20 minutes until warmed through and bubbling at edges
- 7
Serve warm with bread or vegetables
Tips
Drain artichoke hearts thoroughly before chopping to prevent watery dip
Use freshly grated Parmesan cheese for better melting and flavor than pre-shredded
Can be assembled up to 24 hours ahead and refrigerated before baking
Good to Know
Refrigerate leftovers up to 3 days in covered container
Can assemble up to 24 hours before baking and refrigerate
Serve warm with sliced baguette, pita chips, or fresh vegetables
Common Mistakes
Don't use marinated artichokes to avoid overpowering flavors
Drain vegetables well to prevent watery consistency
Don't overbake or top will become too brown
Substitutions
FAQ
Can I make this ahead of time?
Yes, assemble the dip completely and refrigerate up to 24 hours before baking. Add 5-10 extra minutes to baking time if starting from cold.
What if I don't have a food processor?
You can chop the artichokes and spinach by hand with a sharp knife. Aim for chunky, bite-sized pieces rather than fine mincing.
How long will leftovers keep?
Store covered in the refrigerator for up to 3 days. Reheat in microwave or low oven until warmed through before serving.