Lightened Up Spinach Artichoke Dip

Bubbling hot, cheesy spinach artichoke dip gets a healthy makeover thanks to Greek yogurt and yogurt cream cheese. It’s super simple and ready in just 10 minutes!

Growing up, whenever we went to a baseball game at Coors Field, we’d always have dinner at Wynkoop Brewery. If you’re from Denver or have visited, chances are that you’re familiar with this LoDo staple. As Colorado’s first brewpub, it’s no surprise that it’s always been a favorite for the sports-watching crowd. But my mom, who is not a beer drinker, loved the place for a very different, yet arguably more delicious, reason: spinach artichoke dip served with these crisp, yet soft in the middle bread slices that had to be brushed with garlic and butter. Other than their green chili, I can’t recall anything else we would order except for that dip.

With the Super Bowl almost here, it’s time to start getting serious about game-time grub. As much as I cringe at all the articles that come around this year talking about how many calories the average person consumes during the Super Bowl – please just let me enjoy my snacking – I do agree that it’s always good to have some healthy recipes up your sleeves.

This spinach and artichoke dip, along with my sweet and spicy turkey meatballs, are always my go-to Super Bowl food. Not only is it a real crowd-pleaser, but it’s super simple to make and the flavor is just as strong as the full-fat version of this dip. To make it even lighter on calories you could use non-fat Greek yogurt, but I like the creaminess that 2% gives to the dip.

I saw Greek Yogurt Cream cheese at the store and had to pick it up. Lower in fat and calories than traditional cream cheese, it’s still perfectly creamy – ideal for lightening up dips! However, if you can’t find it at your local grocery store, feel free to use 1/3 less fat cream cheese instead. 

I made this dip over the weekend for the AFC and NFC championship games. While it’s a sad year to be a Bronco’s fan, after living in Boston for eight years and my dad being from Minnesota I found myself pretty engaged in the outcome of each match-up (I’ll stay silent on exactly who I was rooting for in the AFC matchup. . .).

So here’s a toast to a warm, bubbly, cheesy dip! Whether you’re a football fan or are looking for a good party recipe I hope you enjoy!

Lightened Up Spinach Artichoke Dip with Homemade Tortilla Chips

Print Recipe
Serves: 10 Cooking Time: 15-20 min


  • 1 clove garlic, minced
  • 2 cups chopped baby spinach
  • 1 15-oz can artichoke hearts, drained
  • 8-oz block Greek Yogurt Cream Cheese (you can also use 1/3 less fat cream cheese)
  • 1 cup 2% plain Greek yogurt
  • ½ cup freshly grated Pecorino Romano cheese, divided
  • ½ tsp salt
  • ¼ tsp black pepper
  • Pinch red pepper flakes
  • ¼ cup shredded part-skim mozzarella cheese



Preheat oven to 400F.


Place garlic, spinach, and artichokes in a food processor and pulse until finely chopped. Pour into a large mixing bowl.


Add cream cheese, yogurt, salt, pepper, red pepper flakes, and ¼ cup of grated Pecorino Romano cheese to the bowl and stir well to combine.


Pour mixture into an 8x8 baking dish or a 9-inch cast iron skillet. Top with remaining ¼ cup Romano cheese and the ¼ cup of mozzarella. Bake for 15 minutes, or until lightly browned and bubbling. If the cheese hasn't browned but the dip is bubbling, I recommend broiling it on high for 2-3 minutes.


Allow to cool for a few minutes before digging in! I recommend serving with veggies and tortilla chips.


Nutrition for 1/10 of recipe: 177 calories, 7 g saturated fat, 6 g carbohydrate, 1 g fiber, 3 g sugar, 13 g protein

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