Oven-Baked Spinach Artichoke Dip

Mix up a batch of this rich & flavorful favorite party food for your next game-day gathering:

 My Spinach and Artichoke Dip recipe is always a crowd-pleaser. How does this healthier-than-usual version taste so good? Cooking the garlic and onion in melted butter really does a lot to enhance the flavor. Fresh ingredients are at the heart of the best-tasting recipes. This one’s got tangy fresh lemon, spinach and onion, and oh!!… that robust aromatic roasted garlic flavor.


For this recipe, I chose to swap out the high-calorie/high-fat mayo and sour cream. Although these are staple ingredients in many spinach artichoke dip recipes, I discovered that lowfat cream cheese combined with yogurt works amazingly as a healthier (and still incredibly rich and decadent) alternative.



  • 2 cans (14 ounce) of artichoke hearts in water, rinsed and drained
  • 3 cups fresh whole spinach leaves
  • 1 medium white onion, peeled and chopped
  • 1/2 lemon, juiced
  • 4 fresh garlic cloves, peeled and chopped
  • 1 cup greek yogurt
  • 1 pkg (8 ounces) reduced fat cream cheese (softened at room temp)stockimagelemon
  • 1/3 cup freshly grated parmesan cheese
  • 2 Tbsp. butter  (a stick of butter = 8 tablespoons. Look at the wrapper to find measuring marks for each tablespoon)
  • 1/4 cup diced tomato for garnish
  • Serve with bread, crackers, and veggies for dipping


  1. Peel and chop the garlic and onion
  2. On the stovetop: melt 2 Tbsp. butter in a medium-sized saucepan or skillet & use low heat to carefully melt the butter (carefully watch the butter so it doesn’t brown or burn) Tilt to swirl & evenly coat the cooking surface
  3. Add the chopped onion and garlic and increase heat to medium-low. Cook for about 5-7 mins, stirring occasionally until softened and slightly browned
  4. Add the artichoke hearts, spinach and lemon juice, then cook on medium-low for another 5 minutes. Use a wooden spoon or spatula to stir and turn the mixture so it cooks evenly & thoroughly without sticking
  5.  Cover the cooked ingredients in your pot or an and remove it from the stovetop to cool for about 20 minutes.
  6. You can warm up your oven now! – preheat to 375˚F
  7. In a separate large mixing bowl, use a wooden spoon to combine the cream cheese and yogurt, then stir in half of the grated parmesan (reserve the rest for a topping you’ll add later)
  8. Add the ingredients from the frying pan into the mixing bowl along with the cream cheese mixture & use a wooden spoon to mix everything together
  9. This mixing step is optional because the final texture is up to your taste:
    • For a smooth texture (no big chunks) scoop the mixture into a food processor and pulse it for about a minute. I’ve even done this final food processing step with a hand blender (aka an immersion blender) Transfer from food processor to pyrex baking dish.
    • Or, if you like to keep it chunkier, you can skip the final food processing step and transfer your recipe straight from the mixing bowl to a pyrex baking dish
  10. Bake your spinach artichoke dip in the pyrex dish 20 mins at 375˚F
  11. Take out the dish and sprinkle on the final layer of parmesan cheese for topping
  12. Increase heat to 400˚F, return to oven & bake for an additional 10 mins

Cool for 15 mins before serving with toasted pita triangles, crackers or tortilla chips

Dip some veggies, too! I like cucumber, carrot & celery sticks.








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