Skinny Spinach Artichoke Dip
This healthier spinach artichoke dip is lightened up by using low-fat cream cheese and sour cream instead of mayo. This dip makes a great appetizer for any party or get together!
So, I’ve had my fair share of spinach dip in my life. You know, the kind with a bunch of mayo? But it wasn’t until a few months ago that I had spinach artichoke dip. I still wonder why it took so long for me to try it?! I feel like I’ve been living under a rock most of my life when I discover new things. Well, I wouldn’t really call it new, but it was new to me at the time.
The other day when I was thinking of new things to make, this one instantly came to mind. I love mayo as much as the next person, but I wanted to make this dish a little bit lighter. Any dish that is lighter and still tastes delicious is always a winner in my book. This baked spinach artichoke dip is still super cheesy because of the cream cheese, parmesan cheese, and mozzarella cheese.
Ingredients for This Recipe
Despite the layers of flavor in this homemade spinach artichoke dip, it requires very few ingredients. Here’s what you’ll need to make it:
- Cream cheese: I used reduced fat cream cheese for this recipe, I don’t recommend using fat-free because the favor is not nearly as good.
- Sour cream: Low-fat or fat-free will work.
- Parmesan cheese: Freshly grated Parmesan will deliver the best flavor and texture.
- Mozzarella cheese: I prefer buying full fat mozzarella so the dip is ultra gooey.
- Artichoke hearts: Buy the kind packed in water, not in brine.
- Frozen spinach: I usually thaw my spinach out by running it under warm water, then use my hands to squeeze any excess water from it.
- Garlic, salt, and pepper: Adds flavor without taking away from the cheesy flavor.
How to Make Spinach Artichoke Dip with No Mayo
It’s not tough to make the best spinach artichoke dip with no mayo! Simply mix the cream cheese and sour cream until smooth, then stir in the Parmesan cheese, mozzarella, garlic, salt, and pepper. Add the chopped artichoke hearts and spinach last.
Transfer the mixture to a greased 8×8-inch baking dish and top with extra mozzarella. Bake until bubbling around the edges, then broil to brown the cheese on top.
Can I Prep This Dip in Advance?
Yes! You can make it all ahead of time and then pop it in the oven right before you’re ready to serve it. Just 15 minutes in the oven, a quick broil to get the cheese melted, and boom! You have some seriously delicious healthy spinach artichoke dip!
- I served mine with some little toast crackers, but tortilla chips, pita chips, or other crackers work well too.
- You’re welcome to use a different combination of cheeses, if desired. Creamy mozzarella pairs wonderfully with any sharp cheese.
- If you have leftovers, store them in the fridge in an airtight container. You can reheat the dip in the oven or in the microwave.
More Easy Appetizers to Try!
Skinny Spinach Artichoke Dip
- 8 oz. reduced fat cream cheese , softened
- 1/2 cup low fat sour cream (or fat free)
- 1/3 cup grated parmesan cheese
- 1 cup mozzarella cheese , divided
- 1-14 oz. can artichoke hearts , drained and rinsed
- 1-10 oz. package frozen spinach , thawed
- 1/2 tsp. minced garlic
- 1/4 tsp. salt
- 1/8 tsp. pepper
- Preheat oven to 350ºF. Spray a small baking dish (I used a smaller dish, you can use an 8x8-inch pan if you like) with cooking spray and set aside.
- Drain and rinse the artichoke hearts, then coarsely chop them. Squeeze any excess water from the frozen spinach and set both aside.*
- Using a handheld or stand mixer, mix the cream cheese and sour cream until smooth. Stir in the parmesan cheese, 1/2 cup of mozzarella cheese, garlic, salt, and pepper. Mix until combined. Then add in the artichoke hearts and spinach and mix under well incorporated.
- Spread the mixture in the prepared baking dish and top with the remaining 1/2 cup of cheese.
- Bake for 15 minutes or until heated through. Broil for an additional minute or two to get the cheese more browned, if you prefer.
- Serve immediately.
Adapted from Food
I am a sucker for good skinny spinach artichoke dip!! Perfect!!
How amazing does this dip look?! And skinny too? Pass me the chips and a spoon, because I just may make a meal outta this dip!
I may or may not have made a meal out of this.. it’s really good!
I go weak in the knees when I look at cheesy, creamy dips but these dips end up showing all over my hips and thighs and that’s not a good thing! I like how you have lightened up the recipe using sour cream and low fat cream cheese! This would make for an excellent dish especially at dinner parties! Can’t wait to make these!
I know what you mean! I love cheesy creamy dips too, that’s why I love lightening them up when I can.
This sounds divine!
Thank you so much, you’re too sweet! Thanks for the pin too!
This looks like the perfect, lightened spinach artichoke dip! I’ve made it before with mayonnaise, but I love that you used sour cream and cream cheese to make this a bit healthier. Beautiful pictures too, Danielle!
Thanks so much Gayle!
I’m all in for a skinny dip. I love how you lightened it up. It looks so creamy and delicious! Pinning
Thanks Cindy! And thanks for the pin too 🙂
Spinach artichoke dip is one of my all time favorite dips ever!! I haven’t made it in so long and now I want to whip up a big batch of it right now, even though it is almost bedtime! I also love that this version is lightened up, that means I can eat the whole pot, right?!
Lightened up always means you can eat more! At least for me 😉
That looks awesome Danielle! I’m always a sucker for artichoke dip. Totally craving now.
So happy I stumbled upon this on FB just now!! Will be making this real soon! 🙂
Yay! We love this dip! Hope you enjoy it, Annie 🙂
What is the nutritional facts including calories per serving and serving size please? Judi
I’m not sure on the nutritional information, but you can plug it into an app/website like My Fitness Pal to get an estimate.
Hi, I know this post is from years ago, but I just wanted to say that I tried it and I love it. I altered a few tiny things…I used Asiago cheese instead of Mozzarella and a bit less than called for because the flavor is so strong. Thank you for the recipe. I have a question – what is the best way to save leftover dip and reheat it? Thank you so much.
I typically just store it in an airtight container in the refrigerator. You can rewarm it in the oven (in an oven-safe dish) or heat individual servings in the microwave.