High Protein Spinach Artichoke Dip Recipe

Introduction

This High Protein Spinach Artichoke Dip is a deliciously creamy and nutritious twist on the classic appetizer. Packed with Greek yogurt and low-fat cheeses, it offers a satisfying boost of protein while staying light and flavorful. Perfect for parties or a cozy snack at home.

Ingredients

• 1 tsp extra virgin olive oil
• 1 shallot (diced)
• 6 cups fresh spinach (chopped)
• 13 oz can artichoke hearts (chopped)
• 8 oz package low fat cream cheese (softened to room temperature)
• 1 cup plain Greek yogurt
• 3/4 cup shredded low fat mozzarella
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp black pepper
• pinch of salt

Instructions

1. Step 1: Preheat the oven to 400 degrees Fahrenheit.
2. Step 2: Heat a medium skillet over medium heat and add the olive oil. Add the diced shallot and sauté, stirring occasionally, until tender, about 3 minutes.
3. Step 3: Stir in the chopped spinach and cook until wilted, about 1-2 minutes. Remove the skillet from heat and set aside.
4. Step 4: In a bowl, combine the softened cream cheese, Greek yogurt, mozzarella, Parmesan, garlic powder, black pepper, and salt. Fold in the spinach and shallot mixture, then fold in the chopped artichokes.
5. Step 5: Spread the mixture evenly into a baking dish. Bake for 20-30 minutes, depending on pan size and dip thickness, until lightly bubbling on the sides and golden on top.
6. Step 6: Remove from the oven and let cool for 3-5 minutes. Serve warm with extra Parmesan sprinkled on top and tortilla chips for dipping.

Tips & Variations

• For a richer taste, swap the low-fat cream cheese for full-fat cream cheese or add a bit of shredded cheddar.
• Use frozen spinach if fresh isn’t available; just be sure to thaw and drain thoroughly before sautéing.
• Add a pinch of red pepper flakes for a subtle spicy kick.
• Serve with sliced baguette, crackers, or fresh veggies as alternative dippers.

Storage

Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. Stir before serving to maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the mixture a day in advance and refrigerate it. Bake fresh right before serving for best results.

Is this dip suitable for freezing?

Freezing is not recommended as the texture of the cream cheese and yogurt can change after thawing, leading to separation.

High Protein Spinach Artichoke Dip Recipe

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★★★★★

4.5 from 68 reviews

This High Protein Spinach Artichoke Dip is a creamy and flavorful appetizer perfect for parties or a healthy snack. Made with low-fat cream cheese, Greek yogurt, fresh spinach, and artichoke hearts, it offers a rich taste with added protein and fewer calories. Baked until golden and bubbly, this dip pairs perfectly with tortilla chips for dipping.

• Author: Grace
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 8 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Vegetables

• 1 shallot, diced
• 6 cups fresh spinach, chopped
• 13 oz can artichoke hearts, chopped

Dairy

• 8 oz low fat cream cheese, softened to room temperature
• 1 cup plain Greek yogurt
• 3/4 cup shredded low fat mozzarella cheese
• 1/4 cup grated Parmesan cheese

Other Ingredients

• 1 tsp extra virgin olive oil
• 1 tsp garlic powder
• 1/2 tsp black pepper
• Pinch of salt

Instructions

1. Preheat Oven: Preheat the oven to 400 degrees Fahrenheit to prepare for baking the dip.
2. Sauté Shallots: Heat a medium skillet over medium heat and add the olive oil. Add the diced shallot and sauté, stirring occasionally, until mostly tender, about 3 minutes.
3. Cook Spinach: Stir in the chopped spinach and sauté until wilted, about 1-2 minutes. Remove the skillet from heat and set aside.
4. Mix Ingredients: In a mixing bowl, combine the softened low-fat cream cheese, plain Greek yogurt, shredded mozzarella, grated Parmesan, garlic powder, black pepper, and salt. Fold in the cooked spinach and shallot mixture, followed by the chopped artichoke hearts. Mix gently but thoroughly.
5. Bake Dip: Spread the mixture evenly into a baking dish. Place in the preheated oven and bake for 20-30 minutes, depending on the thickness, until the edges are lightly bubbling and the top is golden brown.
6. Serve: Remove from the oven and let cool for 3-5 minutes. Optionally sprinkle additional Parmesan cheese on top and serve warm with tortilla chips for dipping.

Notes

• For best results, ensure the cream cheese is softened to room temperature before mixing.
• You can substitute fresh spinach with frozen spinach, thawed and drained.
• Adjust garlic powder and pepper to taste for more or less spice.
• Serve immediately for the creamiest texture; leftovers can be refrigerated and reheated gently.
• Tortilla chips or toasted baguette slices make excellent dippers for this dip.

Keywords: spinach artichoke dip, high protein dip, low fat dip, healthy appetizer, baked spinach dip, Greek yogurt dip