Healthy Spinach Artichoke Dip
Baked spinach and artichoke dip made creamy with Greek yogurt and a little Neufchâtel instead of sour cream and mayonnaise. About 6 g of carbohydrate per ½ cup.
One serving
One serving is ½ cup (makes 4 cups). Prep 15 min · Cook 25 min.
Steps
Heat the oven to 375°F (190°C) and let it preheat for 15 minutes.
Squeeze the thawed frozen spinach in a clean towel until no more water comes out.
In a glass bowl, mix the Neufchâtel cheese and Greek yogurt until smooth, then stir in the spinach, artichoke hearts, half the mozzarella, the Parmesan, garlic, salt and black pepper.
Spread it in a 2-quart baking dish and top with the rest of the mozzarella.
Bake until bubbling at the edges and golden in spots, about 25 minutes. Serve warm with raw vegetables.
AI-generated illustrative image.
On the plate
A snack or party dip, not a full plate. Half a cup adds about 6 g of carbohydrate; count crackers or chips separately.
Nutrition
| Nutrient | Per serving (1/8 of recipe) |
|---|---|
| Calories (kcal) | 94 |
| Total carbohydrate | 6 g |
| Dietary fiber | 2 g |
| Total sugars | — |
| Protein | 8 g |
| Total fat | 5 g |
| Saturated fat | 3 g |
| Sodium | 215 mg |
— means at least one ingredient has no published value for that nutrient, so we don't show a total (total sugars).
Total carbohydrate includes fiber, as on US nutrition labels. Values are calculated from USDA FoodData Central for the ingredients as listed and are estimates. How we calculate.
Where these numbers come from
| Ingredient | Weight | Carbs | Source |
|---|---|---|---|
| frozen spinach Spinach, frozen | 285 g | 12.0 g | “Spinach, frozen, chopped or leaf, unprepared (Includes foods for USDA's Food Distribution Program)”, USDA SR Legacy, FDC ID 169287 |
| artichoke hearts Artichoke hearts, frozen | 255 g | 19.8 g | “Artichokes, (globe or french), frozen, unprepared”, USDA SR Legacy, FDC ID 168387 |
| Neufchâtel cheese Neufchâtel cheese | 85 g | 3.1 g | “Cheese, neufchatel”, USDA SR Legacy, FDC ID 171246 |
| Greek yogurt Greek yogurt, plain, nonfat | 170 g | 6.1 g | “Yogurt, Greek, plain, nonfat (Includes foods for USDA's Food Distribution Program)”, USDA SR Legacy, FDC ID 170894 |
| mozzarella Mozzarella, part-skim milk | 56 g | 1.6 g | “Cheese, mozzarella, part skim milk”, USDA SR Legacy, FDC ID 170847 |
| Parmesan Parmesan, grated | 25 g | 3.5 g | “Cheese, parmesan, grated”, USDA SR Legacy, FDC ID 171247 |
| garlic Garlic, raw | 6 g | 2.0 g | “Garlic, raw”, USDA SR Legacy, FDC ID 169230 |
| salt Salt | <1 g | 0.0 g | “Salt, table”, USDA SR Legacy, FDC ID 173468 |
| black pepper Black pepper, ground | <1 g | <1 g | “Spices, pepper, black”, USDA SR Legacy, FDC ID 170931 |
Counted as zero because the source has no value and the amount is 1 g or less per serving: garlic (); salt (); black pepper ().
Calculation engine v1.3.0.
Swaps and variations
- Fresh spinach
- Wilt 10 oz (285 g) fresh spinach in a dry skillet, then squeeze it the same way.
- Make ahead
- Assemble, cover and refrigerate up to 1 day; bake 30 minutes.
Storage
Refrigerate leftovers within 2 hours, up to 3 days, and reheat in the oven until hot all the way through.
Nutrition values are estimates calculated from USDA data for the ingredients as listed. This recipe is information, not medical advice; decisions about your diet belong to you and your healthcare team. How we calculate.
Printed from diabetesbites.com/recipes/healthy-spinach-artichoke-dip. Nutrition per serving is calculated from USDA FoodData Central for the ingredients as listed.
FAQs
Quick answers about healthy spinach artichoke dip.
What do you serve with spinach artichoke dip?
Cucumber, bell pepper strips and celery add almost no carbohydrate; count crackers or chips separately.
Can you make it without cream cheese?
Yes. Use all Greek yogurt; it will be tangier and a little looser.
How many carbohydrates are in this dip?
About 6 g per ½ cup, with 2 g of fiber and 8 g of protein.
How was this recipe?
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