Description
This lightened-up three-cheese spinach artichoke dip delivers all the creamy, cheesy richness of the classic, with healthier ingredients like reduced-fat cream cheese and Greek yogurt. Perfect for parties or cozy nights in.
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
Instructions
- 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.
Notes
- Use Greek yogurt instead of sour cream or mayonnaise for a lighter option.
- Substitute part-skim mozzarella or white cheddar for extra flavor variations.
- Let leftovers cool before storing in the fridge for up to 3–4 days.
- To reheat, bake until warmed through; freezing not recommended due to texture changes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 35mg
