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This healthy Spinach Artichoke Dip is an easy appetizer! Full of veggies and protein from Greek yogurt, it’s one of our favorite happy hour snacks. This hot or cold Spinach Artichoke dip is the perfect game day appetizer.
Finding a low carb spinach artichoke dip just got a whole lot easier–this one has 11 carbs per serving.
Why is this healthy dip?
One of the great things about making skinny versions of recipes, like this Skinny Spinach and Artichoke Dip, is that these recipes remove a lot of the extra unwanted carbs, fats, and calories go right along with it.
With just a few simple ingredients, this homemade option is healthier and cheaper than the store bought alternative or other recipes that use cream cheese and sour cream. It’s gluten free, too.
Ingredients:
- Parmesan cheese
- Mozzarella cheese
- Cottage cheese: Even if you don’t care for cottage cheese, give this a chance–the cottage cheese and Greek yogurt are blended together for a creamy, protein packed ingredient.
- Greek yogurt
- Garlic
- Onion powder
- Spinach
- Artichoke hearts
- Salt and Pepper to taste
How to make this healthy Spinach Artichoke Dip in the Instant Pot:
Time needed: 20 minutes
A delicious recipe that takes about 20 minutes to make!
- Wilt your spinach
Lightly wilt the spinach by microwaving for 1 minute in a microwave/oven safe bowl, that fits in your Instant Pot.
- Mix Ingredients
Mix in the chopped artichokes, parmesan, and mozzarella cheese. Set aside.
- Make the sauce
Combine the cottage cheese, Greek yogurt, and garlic in a blender. Blend for 1-2 minutes until smooth. Pour the contents of the blender over the spinach and mix well.
- Set up your pot
Add 1 cup water to Instant Pot insert and place a trivet at the bottom of the insert.
- Cook your dip
Cover the spinach and artichoke dip bowl with foil or a silicone lid and lower into the Instant Pot on the trivet.
Close the lid and turn the pressure valve to sealing. Cook on high pressure for 10 minutes. Release the pressure using the quick release method. - Remove the dip
Remove the dip, give it a stir, and let it cool 5-10 minutes. The sauce will thicken as it cools.
- Serve and Enjoy!
Serve while warm with chopped vegetables, whole wheat pita chips, or tortilla chips. You can also refrigerate and serve cold if preferred.
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Oven Directions:
- Place the spinach in a baking dish. Microwave for 1 minute to lightly wilt the spinach. Mix in the chopped artichokes, parmesan, and mozzarella cheese. Set aside.
- Combine the cottage cheese, Greek yogurt, garlic, and pepper in a blender. Blend for 1-2 minutes until smooth. Pour the contents of the blender over the spinach and mix well.
- Cover with foil.
- Bake at 350 degrees for 20-30 minutes.
Crockpot Instructions:
- Mix the spinach, artichoke hearts, parmesan cheese, and mozzarella cheese in the slow cooker.
- Combine the cottage cheese, Greek yogurt, garlic, and pepper in a blender. Blend for 1-2 minutes until smooth. Pour the contents of the blender over the spinach and mix well.
- Add the slow cooker lid. Cook on high heat for 1 1/2 to 2 hours, or low heat for 3-4 hours.
Recipe Tips:
- If you’d rather cook this on the stovetop, you can! Cook on medium heat for 20 minutes or so, stirring often.
- You’re welcome to serve this cold, as well. You can cook and then chill in the fridge, or serve right out of the fridge.
Healthy Eating Plans
This healthy spinach artichoke dip is delicious and comes with a generous 3/4 Cup serving size!
21 Day Fix/Ultimate Portion Fix
- Container Counts for entire recipe: 8 green containers, 2 blue containers, 2red containers. I give you this information in case you make changes to the recipe and need to recalculate your containers.
- Container counts per serving: 2 green containers, 1/2 blue container, 1/2 red container
- 2025 Points: 1 when using fat free cottage cheese and fat free Greek yogurt.
Healthy Spinach Artichoke Dip
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Equipment
- Instant Pot 6 qt
- Instant Pot Trivet
- Silicone Lids
Ingredients
- 6 cups spinach fresh
- 2 cups artichoke hearts chopped, not in brine
- ⅓ cup parmesan cheese shredded
- ⅓ cup mozzarella cheese shredded
- ¾ cup cottage cheese
- ¾ cup Greek yogurt plain
- ½ tbsp garlic minced
- ½ tsp onion powder
Instructions
Instant Pot:
- Lightly wilt the spinach by microwaving for 1 minute in a microwave/oven safe bowl, that fits in your Instant Pot. 6 cups spinach
- Mix in the chopped artichokes, parmesan, and mozzarella cheese. Set aside. 2 cups artichoke hearts, ⅓ cup parmesan cheese, ⅓ cup mozzarella cheese
- Combine the cottage cheese, Greek yogurt, garlic and onion powder in a blender. Blend for 1-2 minutes until smooth. Pour the contents of the blender over the spinach and mix well. ¾ cup cottage cheese, ¾ cup Greek yogurt, ½ tbsp garlic, ½ tsp onion powder
- Add 1 cup water to Instant Pot insert and place a trivet at the bottom of the insert.
- Cover the spinach and artichoke dip bowl with foil or a silicone lid. Lower into the Instant Pot on the trivet. Close the lid and turn the pressure valve to sealing. Cook on high pressure for 10 minutes. Release the pressure using the quick release method.
- Remove the dip, give it a stir, and let it cool 5-10 minutes. The sauce will thicken as it cools. Serve while warm with chopped vegetables, whole wheat pita chips, or tortilla chips. You can also refrigerate and serve cold if preferred.
Oven:
- Place the spinach in an oven safe bowl. Microwave for 1 minute to lightly wilt the spinach. Mix in the chopped artichokes, parmesan, and mozzarella cheese. Set aside. 6 cups spinach, 2 cups artichoke hearts, ⅓ cup parmesan cheese, ⅓ cup mozzarella cheese
- Combine the cottage cheese, Greek yogurt, garlic, onion powder, and pepper in a blender. Blend for 1-2 minutes until smooth. Pour the contents of the blender over the spinach and mix well. Cover with foil. ¾ cup cottage cheese, ¾ cup Greek yogurt, ½ tbsp garlic, ½ tsp onion powder
- Bake the dip at 350 degrees for 20-30 minutes.
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Hi! Thanks for posting this! I made mine in the crockpot and it didn’t come out right. It is super watery and just has lumps of spinach and artichokes sitting on top of milky water. What did I do wrong? Thank you!!
Oh no! Did you make any ingredient substitutions?
This is so great. Although my struggle is deciding which of your artichoke dip recipes to make! Thank you so much for sharing!
What is onion pepper?I haven’t heard of it before, only onion powder or onion salt.
Sorry – it’s powder!! Changing this now :)
Thanks! I’m planning on making this on Friday for a party :)