Go Back
+ servings
A dish of healthy spinach artichoke dip with chips.
Print Recipe
5 from 13 votes

Healthy Spinach Artichoke Dip

This healthy spinach artichoke dip is made with Greek yogurt, cottage cheese and avocado mayo. It's lighter, super creamy and delicious served as an appetizer with tortilla chips or bread.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer, Dips/Spreads
Cuisine: American
Keyword: spinach artichoke dip
Servings: 8


  • ¾ cup full-fat plain Greek yogurt
  • ¾ cup cottage cheese
  • cup avocado oil mayo
  • 1 14 oz can artichoke hearts packed in water drained WELL, squeezed and patted dry
  • 6 ounces thawed frozen spinach squeezed WELL to release liquid
  • 2 garlic cloves minced
  • ¼ cup high quality grated or shredded parmesan cheese
  • ½ teaspoon onion powder
  • ¼ teaspoon ground black pepper plus more to taste
  • teaspoon sea salt
  • 1 cup shredded mozzarella cheese divided
  • Pinch of salt if needed
  • Tortilla chips and/or bread for serving


  • Preheat oven to 375°F and spray a small baking dish with cooking spray. I used an 8x8 glass baking dish.
    Spraying an 8x8 baking dish with oil.
  • Blend yogurt and cottage cheese together in a blender or food processor until creamy. Add mayo, artichoke, spinach and minced garlic and pulse until combined.
    Yogurt, cottage cheese, mayo, artichoke, spinach and minced garlic blended together in a food processor.
  • Place mixture in a bowl and stir in parmesan cheese, ¾ cup mozzarella, onion powder, pepper and salt.
    Cheese mixed into the spinach artichoke mixture in a bowl.
  • Place mixture into prepared baking dish and top with remaining ¼ cup mozzarella cheese.
    Spinach artichoke mixture pressed into prepared 8x8 dish, topped with more cheese.
  • Bake in the preheated oven until the cheese is melted, bubbly and browning a bit, about 20-25 minutes. Broil for an additional 1-2 minutes if you want to brown your cheese even more.
    Healthy spinach artichoke dip.
  • Remove from oven and serve warm with crusty bread, crackers, chips or veggies.


  • Fresh spinach: If using fresh spinach add about 10-12 ounces of spinach to a pan and cook it down until wilted. Let cool, squeeze out any excess liquid, roughly chop and use as directed.
  • Thaw spinach fast: If you don't have time to wait for your spinach to thaw, just add it to a strainer and run warm or hot water over the spinach until thawed. If you do this give your spinach an extra squeeze to remove the excess liquid!
  • Use a hand mixer: If you don't have a food processor, you can easily combine your ingredients with a hand mixer instead.


Serving: 1/8 recipe | Calories: 146kcal | Carbohydrates: 7g | Protein: 11g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 26mg | Sodium: 511mg | Potassium: 150mg | Fiber: 2g | Sugar: 2g