Name: Three-Cheese Spinach Artichoke Dip
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 (8‑oz.) package 1/3‑less‑fat cream cheese, softened; ½ cup sour cream; ½ cup mayonnaise; 1 tablespoon hot sauce; 2 teaspoons garlic powder; 2 teaspoons onion powder; 1 ½ teaspoons grated lemon zest (from 1 lemon); ½ teaspoon kosher salt; 2 (14‑oz.) cans chopped artichoke hearts, drained (≈ 3 cups); 1 (15‑oz.) package frozen chopped spinach, thawed and squeezed dry; 8 oz Monterey Jack cheese, shredded (≈ 2 cups), divided; 3 oz Parmesan cheese, finely shredded (≈ 1 cup), divided

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Short description

This lightened-up version of the classic spinach artichoke dip keeps all the cheesy, creamy goodness, while swapping in healthier ingredients. It’s rich, tangy, and satisfying, making it the perfect dip for any gathering or cozy night in.

Three-Cheese Spinach Artichoke Dip

Why I’ll Love This Recipe

I love this dip because it delivers all the indulgence of the original, but with a healthier twist. Using 1/3-less-fat cream cheese, Greek yogurt, and a blend of flavorful seasonings, I get all the creaminess without feeling weighed down. It’s an easy recipe that’s always a crowd favorite, perfect for pairing with chips or fresh veggies.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 (8‑oz.) package 1/3‑less‑fat cream cheese, softened
½ cup sour cream
½ cup mayonnaise
1 tablespoon hot sauce
2 teaspoons garlic powder
2 teaspoons onion powder
1 ½ teaspoons grated lemon zest (from 1 lemon)
½ teaspoon kosher salt
2 (14‑oz.) cans chopped artichoke hearts, drained (≈ 3 cups)
1 (15‑oz.) package frozen chopped spinach, thawed and squeezed dry
8 oz Monterey Jack cheese, shredded (≈ 2 cups), divided
3 oz Parmesan cheese, finely shredded (≈ 1 cup), divided

directions

Preheat the oven to 375°F (190°C). Coat a 2-quart baking dish with cooking spray.
In a large bowl, whisk together cream cheese, sour cream, mayonnaise, hot sauce, garlic powder, onion powder, lemon zest, and salt until mostly smooth.
Fold in artichoke hearts, thawed spinach, 1 ½ cups Monterey Jack, and 2/3 cup Parmesan.
Spoon the mixture into the prepared baking dish and spread it evenly.
Top with the remaining ½ cup Monterey Jack and 1/3 cup Parmesan.
Bake for 35–40 minutes, or until golden and bubbly. Serve hot with chips or crudités.

Servings and timing

This recipe serves about 8 people. It takes about 15 minutes to prep and 35–40 minutes to bake, so the total time from start to finish is roughly 55 minutes.

Variations

I like to swap in part-skim mozzarella or add some shredded white cheddar along with the Monterey Jack for an extra flavor kick. For a slightly lighter version, I’ll use Greek yogurt instead of sour cream or mayonnaise. You can also add a little Dijon mustard or garlic to enhance the flavor.

storage/reheating

If I have leftovers, I let the dip cool to room temperature, then store it in an airtight container in the fridge for up to 3–4 days. To reheat, I simply pop it back in the oven until it’s warmed through. Freezing this dip isn’t ideal since it might separate, but I’ve used frozen leftovers stirred into pasta or eggs where the texture isn’t as noticeable.

FAQs

What temperature should I bake at?

I bake at 375°F (190°C) to ensure the dip heats evenly and stays creamy. Higher temperatures could cause the dairy to separate or become greasy.

Can I prepare the dip ahead of time?

Yes, I often prep the dip up to step 3, refrigerate it for 1–2 days, and then bake it when I’m ready. If it’s coming straight from the fridge, I might need to add an extra 10–15 minutes to the bake time.

Can I use fresh spinach instead of frozen?

Yes, fresh spinach works just as well! I’ll wilt it down and chop it before adding it to the dip. If I’m using frozen spinach, I make sure to squeeze out all the excess moisture to avoid a runny dip.

Is this dip meant to be eaten hot or cold?

This dip is best enjoyed warm, straight from the oven. The creaminess really comes through when it’s hot, making it the ultimate comfort food.

What should I serve it with?

I love serving this dip with whole-grain chips, tortilla chips, pita bread, or fresh vegetables like carrots, celery, or bell peppers. It’s a great way to balance out the richness of the dip with some crunch.

Conclusion

This three-cheese spinach artichoke dip is the perfect balance of indulgence and lightness. It’s creamy, cheesy, and full of flavor, making it a great choice for parties or casual get-togethers. I hope you enjoy making and sharing it as much as I do!