Healthy Spinach Artichoke Dip

4.60 from 15 ratings

This healthy Spinach Artichoke Dip recipe with Greek yogurt is an easy appetizer! Make this Skinny Artichoke Dip in the Instant Pot, Crockpot, or on the stove and serve it hot or cold–your choice! Full of veggies and protein from greek yogurt, it's one of our favorite happy hour snacks.

Prep Time10

Cook Time10

Total Time20

Course: Appetizer

Cuisine: American

Keyword: Spinach Artichoke Dip

Servings:

Calories: 246kcal

Author: Becca Ludlum

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.

Crockpot:

Mix the spinach, artichoke hearts, parmesan cheese, and mozzarella cheese in the slow cooker. 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. ¾ cup cottage cheese, ¾ cup Greek yogurt, ½ tbsp garlic, ½ tsp onion powder
Add the slow cooker lid. Cook on high heat for 1 1/2 to 2 hours, or low heat for 3-4 hours.

Video

Notes

21 Day Fix: 2 green containers, 1/2 blue container, 1/2 red container

Weight Watchers Points: 2025 Points: 1 | 2023 points: 1 | 3 Blue Points | 4 Green Points | 3 Purple Points when using fat free cottage cheese and fat free Greek yogurt.

Nutrition