Spinach Artichoke Dip is the king of appetizers. This lightened up version offers all of the decadent creamy flavor of a traditional with less calories. Be the hit of any occasion with this easy cheesy recipe, served hot or cold with your favorite dippers.
I love a good spinach artichoke dip, but let's be honest-most versions are loaded with unnecessary calories. That's why I created this lightened-up version that keeps all the rich, creamy goodness without the guilt!
Whether you bake it to golden, bubbly perfection or serve it chilled, the cheesy goodness and lemony artichokes make every bite irresistible. Plus, it's packed with veggies, so you can feel good about going back for seconds.
It's perfect for game days, holiday parties, or just a late-night belly grumble. And the best part? It's easy to make ahead and works with just about any dipper you have on hand. Trust me-once you try this, you'll never go back to the store-bought kind. Grab your ingredients, and let's make some dip!
Ingredients and Notes
I’ve listed step-by-step instructions at the bottom of the post for both the hot and cold versions of this light spinach artichoke dip. However, here is a handy visual reference and tips for substitutions.
- Light Cream Cheese (or Neufchâtel)
- Light Sour Cream
- Non-stick cooking spray – only needed if you heat the dip.
- Cheese – a combination of Shredded Skim Mozzarella and Parmesan.
- Artichoke Hearts – Canned, rinsed thoroughly, and bite sized chopped.
- Frozen Spinach – drained and squeezed of excess water.
- Seasonings – Garlic powder, onion powder, salt & pepper
Optional Garnishes:
- Fresh diced tomatoes
- Extra parmesan cheese.
- Diced Red Pepper
- ½ teaspoon Crushed Red Pepper for a little heat
Substitutions/Add-ins:
- Substitute full-fat versions for any of the light ingredients for a richer version of the dip.
- Add in sun-dried tomatoes or diced red pepper into the mix.
- For a bit more heat, add some Shredded Pepper Jack to the cheese mixture.
- Try a smokey cheese like smoked gouda for a different approach.
Prep Tips
The key to success is properly thawing your frozen spinach and removing the excess moisture so you don’t get a watery dip. Here are some techniques to thaw it:
- It’s easy to let it thaw in the refrigerator the day before.
- If you need to speed up the process, set the frozen spinach in a colander in the sink and allow it to thaw at room temperature a little quicker. You can break it up as the outside thaws.
- Place the spinach in a colander and run warm water over, continually turning the leaves until the ice melts.
- Need it now? Place the spinach in a microwave-safe container and use the defrost setting to thaw your spinach in the microwave. Stir frequently to keep the spinach from burning.
Chef’s Tip: Refrigerate the dip for at least 30 minutes when serving cold to allow flavors to meld together.
Serving & Storage Suggestions
Dipper Ideas: warm toast points, multigrain crackers, tortilla chips, or pita chips. This light Spinach & artichoke dip is also delicious with your favorite veggie dippers like celery, carrots, broccoli, and more.
Meal ideas: this dip can also be a fabulous mealtime enhancement. Try a new spin on stuffed portabella mushrooms, stuffed squash or chicken breasts.
Storage: Whether you’re serving it hot or cold, Spinach Dip should not be left out longer than two hours. Keep out of extreme heat/sun. Refrigerate in an airtight container for up to 5 days.
Reheat: In a microwave safe dish, reheat ½ cup for about 30 seconds, or pop it back in the oven...if you have any leftovers. Much like Buffalo Chicken Dip, this tends to go fast!
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FAQs
Yes! Your measurements with fresh spinach will be the same as the frozen spinach. Wilt it down by cooking it first. There should be less moisture so you may not need to squeeze the spinach out.
You can absolutely use a crock pot to make the warm version of this recipe. Simply add your ingredients to the crockpot and set to medium/high. Allow the ingredients to cook until it’s warmed all the way through, and the dip is a good consistency, then turn to low or keep warm.
This recipe is formulated to be served cold too! It’s a quick and easy lunch or appetizer option. If you find that it dries out after a day or two, give it a quick stir with additional light sour cream.
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More Delicious dips
Easy Light Spinach Artichoke Dip
Ingredients
- Non-stick cooking spray
- 8 oz ⅓ less fat Cream Cheese
- 1 cup Light Sour Cream
- 1 cup Shredded Part Skim Mozzarella Cheese Plus more for topping if baking.
- ¾ cup Shredded Asiago Cheese Substitute Shredded Parmesan Cheese, 75 grams *see note
- ½ teaspoon garlic powder
- 1 teaspoon Onion Powder
- ¼ teaspoon Black Pepper
- ¼ teaspoon Salt
- 7 oz Artichoke Hearts, Canned drained and rough chopped
- 8 oz Frozen Spinach thawed, rinsed, and squeezed to remove moisture
- ¼ cup Water Only if serving cold
Additional Add-ins
- ⅓ cup sun-dried tomatoes drained and diced
- ⅓ cup red pepper diced
Instructions
- This dip is excellent hot or cold. If baking, preheat oven to 375℉ (190℃). Grease a small baking dish (8×8 or 9×9) with Non-stick cooking spray. Thaw, rinse and drain the spinach. Chop up as needed. Squeeze well to remove excess water.
- In a medium-sized bowl add the8 oz ⅓ less fat Cream Cheese, and 1 cup Light Sour Cream. Blend until smooth with a hand or electric mixer.
- Add the 1 cup Shredded Part Skim Mozzarella Cheese, ¾ cup Shredded Asiago Cheese, ½ teaspoon garlic powder (I like ¾ teaspoon garlic for serving hot though), 1 teaspoon Onion Powder, ¼ teaspoon Black Pepper and ¼ teaspoon Salt. Stir to combine. Then fold in 7 oz Artichoke Hearts, Canned and 8 oz Frozen Spinach. If storing in the fridge to serve cold, mix in ¼ cup Water.
- Spread the mixture evenly into the prepared baking dish. Sprinkle with extra mozzarella or top with chopped sun-dried tomatoes or diced red pepper. Bake for 15-20 minutes or until it is heated throughout and bubbly.
- Serve warm with carrot sticks, red pepper strips, celery sticks, a baguette, or crackers.
Rachel says
Welcome to the comment section! Here you can leave me your feedback with a star rating. Readers, like yourself, can find comments helpful. I make this recipe at home often so I hope you enjoy it as much as we do!