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Healthy Spinach Artichoke Dip
5 from 45 votes

Healthy Spinach Artichoke Dip

This creamy spinach artichoke dip combines defrosted chopped spinach and creamed spinach with a blend of feta, ricotta, and Italian cheeses, flavored with garlic and onion. Chopped artichoke hearts add texture. Baked until hot and bubbly, this dip offers a balanced richness with savory and slightly tangy notes, ideal as a snack or appetizer with vegetables or chips.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 20 servings
Calories: 92 kcal
Course: Appetizer
Cuisine: American

Ingredients

  • 18 oz spinach defrosted, frozen, chopped
  • 8 oz creamed spinach grab an all-natural one from the freezer or make your own!, frozen
  • 2 cups feta cheese crumbled
  • 1 cup ricotta cheese part-skim
  • 1 cup italian blend cheese or grated parmesan, grated
  • 2-3 cloves garlic fresh, minced
  • ½ cup artichoke heart chopped
  • 1 tsp onion or onion powder, dried minced
  • ½ tsp garlic powder
  • ½ tsp salt
  • ⅛ tsp cayenne pepper
  • salt pepper, and/or garlic your heart desires, any additional
TASTY TOPPINGS + EXTRAS - choose your favorites
  • tomato chopped
  • red onion diced
  • green onion chopped
  • feta cheese crumbled, or extra grated parmesan cheese

Instructions

    Cup of Yum
  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

Notes

  • Sauté 1 cup of chopped onion in a small amount of oil and add minced garlic for extra depth in the dip.
  • The recipe works well using a mix of fresh and frozen spinach or creamed and fresh spinach depending on availability.
  • Serve with pita bread, tortilla chips, or fresh vegetable sticks.
  • The dip yields about 5 cups and can be refrigerated for 4 days or frozen for several months.
  • For reheating, use oven, toaster oven, or microwave.

Nutrition Information

Calories 92kcal (5%) Carbohydrates 4g (1%) Protein 6g (12%) Fat 6g (9%) Saturated Fat 3g (15%) Cholesterol 18mg (6%) Sodium 298mg (12%) Potassium 156mg (3%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 4487IU (90%) Vitamin C 3mg (3%) Calcium 168mg (17%) Iron 1mg (6%)

Nutrition Facts

Serving: 20 servings

Amount Per Serving

Calories 92

% Daily Value*

Calories 92kcal 5%
Carbohydrates 4g 1%
Protein 6g 12%
Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 18mg 6%
Sodium 298mg 12%
Potassium 156mg 3%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 4487IU 90%
Vitamin C 3mg 3%
Calcium 168mg 17%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.