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This delicious, healthy spinach artichoke dip is great for gatherings of friends or family, or simply for snacks for yourself. Either way, it’s far healthier than many recipes out there and it’s even dairy free!
While many of us are still sitting in quarantine, I’m hearing about a lucky few around the world who are already passed it and about ready to enjoy the spring holidays with friends and family.
Regardless of whether that will be you this year or not, it’s nice to have a healthy dip recipe you can enjoy with others, or all by yourself.
Spinach Artichoke Dip
Spinach artichoke dip is delicious stuff. It’s savory, toothsome and great with any number of foods you care to serve it with. See suggestions below!
What Is Spinach Artichoke dip?
Spinach artichoke dip is a white dip typically made with lots of mayonnaise, sour cream, cream cheese and regular shredded cheese. It’s a fat bomb in a bowl, to say the least. And in my little world, that sort of negates any nutrition you might get from the spinach or artichokes.
But I’m happy to report that this recipe changes all that!
What Makes This Spinach Artichoke Dip Healthy?
- Less fat – For starters, the fat content of this recipe has been greatly reduced, compared to more traditional recipes. While this recipe still uses some mayo, it’s a far cry from the tons of fat in other recipes.
- More Nutrition – Instead of using high fat dairy to create this dip, the base is actually made mostly of beans! Hello fiber!
What You’ll Need
10 oz. package frozen spinach – You’ll want to thaw this in the fridge overnight at the very least. A full 24 hours is best. Once thawed drain it well. Let is sit in a strainer for a while to get as much liquid out as possible.
14 oz. can artichoke hearts – Again, these need to be well drained. Let them sit in a strainer for a few minutes.
15 oz. can cannellini beans – These too need to be rinsed and well drained.
⅓ cup mayo – Use a mayo you feel comfortable with. Choose one without added sugar or make your own Homemade Mayo.
1 tsp. garlic powder – I used garlic granules, but garlic powder is about the same, flavor-wise. Use either one.
½ tsp. salt – I used pink Himalayan salt. But use what you have on hand.
½ tsp. ground black pepper – You could also use white pepper. Black pepper is just what I had on hand.
How To Make Spinach Artichoke Dip
Start by placing the beans and mayo in a food processor.
Blend until it’s as smooth as you can get it. This may take a few minutes, but it’s worth it to get it nice and creamy.
Add the artichokes to the processor and process again briefly. This time, only enough to get the artichokes down into small chunks.
Now add the spinach and spices and pulse the processor, just to mix the spinach and spices into the dip. You aren’t trying to actually process anything here. Just basically using the processor to stir.
Once done, just transfer it to a serving bowl or storage container.
How To Store Spinach Artichoke Dip
This dip will keep in the fridge for up to 4 days in an air-tight container.
Can You Freeze This Dip?
Freezing is not recommended for this dip. If you feel like you may have too much left over, cut the recipe in half instead.
What To Eat With Spinach Artichoke Dip
The possibilities are endless!
- Corn chips
- Zucchini and other veggie chips
- Over baked potatoes or sweet potatoes
- With veggie sticks
- Spread over your morning toast.
- Inside a quesadilla with mozzarella cheese
- Mixed with brown rice or pasta (use small amounts for flavoring only and add other things like veggies or chicken.
- Chunks of whole grain bread
More Healthy Artichoke Recipes
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Health Spinach Artichoke Dip Recipe
Healthy Spinach Artichoke Dip Recipe
CLICK TO WATCH THIS RECIPE IN ACTION!
- Food processor
- 10 oz. package frozen spinach
- 14 oz. can artichoke hearts
- 15 oz. can cannellini beans
- ⅓ cup mayonnaise
- 1 tsp. garlic powder
- ½ tsp. salt
- ½ tsp. ground black pepper
- Start by placing the beans and mayo in a food processor.
- Blend until it's as smooth as you can get it. This may take a few minutes, but it's worth it to get it nice and creamy.
- Add the artichokes to the processor and process again briefly. This time, only enough to get the artichokes down into small chunks.
- Now add the spinach and spices and pulse the processor, just to mix the spinach and spices into the dip. You aren't trying to actually process anything here. Just basically using the processor to stir.
- Once done, just transfer it to a serving bowl or storage container.
I'm Tiffany, a cookbook author, food lover, mom, and writer for MSN and the AP Newswire.
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