Can I make this healthy spinach artichoke dip vegan?

You can make this recipe vegan, but it will require a few tweaks. Choose vegan cream cheese, vegan yoghurt, and vegan parmesan — then simply make everything else the same way. We haven’t tried it, so can’t vouch for the taste, but as long as you get good-tasting substitutes, we're sure that it’ll be delicious!

How long does this healthy spinach artichoke dip last?

This dip is best eaten straight out of the oven! Serve it warm alongside some chips or crackers for a truly delightful dip experience. If you don’t finish it all at once (a rare occasion, in our experience), the dip will keep well in the fridge for up to 4 days. Ensure that the dip is kept in an airtight container, allowing it to come to room temperature before eating.

What should I serve this healthy spinach artichoke dip with?

This dip tastes amazing when served with some crispy, salty pita chips. It’s also great with plain crackers or tortilla chips. This dip also delicious smothered on a bit of baguette or crusty bread. Yum! For a light option, serve the baked spinach artichoke dip with your favourite veggies: baby carrots, mini bell peppers and cucumber sticks would all taste great with this.

Healthy Spinach Artichoke Dip

Description

This healthy spinach artichoke dip is always a crowd-pleaser. Made with light cream cheese and Greek yoghurt, it’s a lightened up version of everyone’s favourite easy appetiser. Creamy, savoury, and super addictive, you’ll be coming back for more!

Ingredients

Units Scale

280 grams jarred artichoke hearts (160 grams once liquid is drained)
1 cup frozen spinach, thawed and drained (yields about 1/2 cup thawed)
250 grams light/reduced-fat cream cheese (1 pack), softened
1/2 cup grated parmesan and pecorino cheese blend (or sub for all parmesan) + 1 sprinkle for topping
1/4 cup plain, unsweetened Greek yoghurt
3 cloves garlic, minced
1/2 teaspoon Italian spice blend
2-3 pinches salt (to taste)
2-3 grinds black pepper (to taste)
1 pinch of red pepper flakes (optional, for spice)

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Instructions

Preheat oven to 180° Celsius or 350° Fahrenheit. Grease a medium oven-proof bowl and set aside.
Using a colander, drain the artichoke hearts to get rid of all excess liquid. Slice the artichoke hearts into rough eighths and set aside.
Measure 1 cup of frozen spinach and place it in the colander in the sink to drain. As the spinach thaws, the water will run off into the sink. Squeeze out any excess water. To speed up this process, you can run hot water over the spinach to help it thaw.
In a seperate medium bowl, add the sliced artichoke hearts, thawed spinach, light cream cheese, grated pecorino and parmesan cheese blend, Greek yoghurt and Italian spice blend*. Mix well.
Add salt, pepper and red pepper flakes to taste. Mix until everything is incorporated.
Transfer the dip from the mixing bowl into the prepared, greased oven-proof bowl.
If you'd like, add an extra sprinkle of parmesan on top of the dip for some extra crunch.
Place the bowl in the oven and bake for 25 minutes, until the dip is bubbly and beginning to lightly brown on top.
Use oven mitts to remove the dip from the oven. Let cool slightly for 3-5 minutes then serve immediately with crackers, chips, pita, bread or fresh veggies.
This dip will likely run out fast, but in the case you have leftovers, you can store them in an airtight container in the fridge for up to 4 days for best taste.

Notes

*We used this Italian herb mix, which includes oregano, marjoram, celery, red pepper, basil, thyme, rosemary, garlic, chilli, and sea salt. Feel free to leave it out, or substitute with dried basil.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Appetizer, Snack
Method: Quick & Easy
Cuisine: American