Spinach artichoke dip is typically loaded with excess calories and saturated fat. This recipe swaps ingredients high in saturated fat for healthier alternatives, making for a creamy, delicious and heart-healthy dip to enjoy any time with your favorite veggies.
Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy
1 cup frozen spinach, thawed and chopped
1½ cup frozen artichoke hearts, thawed and chopped
6 ounces reduced-fat cream cheese
½ cup non-fat Greek yogurt
1/3 cup grated Parmesan cheese
½ teaspoon red pepper flakes
¼ teaspoon garlic powder
1/8 teaspoon salt
- In a medium sauce pan, heat spinach, artichokes and 1 cup of water until tender.
- Drain liquid from spinach and artichokes, removing excess moisture with paper towels.
- Microwave cream cheese for one minute in a small, microwave-safe bowl.
- In a large bowl, mix all ingredients together. Serve warm with choice of raw vegetables (e.g., carrots, broccoli, celery, radishes, jicama, kohlrabi, zucchini).
Makes 22 servings
Per serving (2 tablespoons):
Total fat: 1.5g
Saturated fat: 1g
Trans fat: 0g
Total carbohydrate: 3g
—Recipe courtesy of Digestive Disease & Surgery Institute dietitians