Healthy Spinach Artichoke Dip is one appetizer you always want to have on hand! It’s great for parties and snacks, and even better is that it’s super simple to make. 

As we are approaching the New Year, I know you guys are going to be making appetizers, so I thought it was the perfect time to debut my healthy spinach artichoke dip. 

I know we all see this dip and associate it with the party scene, but be sure to hold on to it because it makes a great healthy snack during the week and even a nice addition to lunch. 

What Makes This Spinach Dip Healthy?

For starters, we have several different veggies in this dip including spinach and artichoke hearts, both of which are rich in fiber, vitamins, and minerals. 

The white beans also add a little more plant-based protein that the traditional spinach dip doesn’t have. 

Some versions of spinach dip have more dairy like sour cream, mayo, milk, and whipping cream. The creaminess in the healthy version comes from the cheeses and since we are using veggie stock we don’t need the extra milk or cream. 

What You Need for Healthy Spinach Artichoke Dip 

extra-virgin olive oil

shallot

basil

frozen chopped spinach

white beans

cream cheese

Garlic clove

vegetable stock

artichoke hearts

grated parmesan

shredded mozzarella cheese or Italian Blend cheese

Salt and pepper

red chile flakes

Optional: spritz of lemon juice

How to Make Spinach Artichoke Dip That’s Healthy

Preheat the oven to 450 degrees. 

Add oil to a pan over medium heat, once it’s hot add the shallots and saute for about 5 minutes or until it’s golden brown. 

Add the spinach and basil stirring for just a minute then remove from the heat and set aside. 

Combine the white beans, cream cheese, veggie stock, and garlic into your food processor and puree until it’s nice and smooth. 

Pour the bean mixture into a large mixing bowl, and fold in the shallot mixture. Add the artichokes, salt, pepper, cheeses (¼ cup of each), and red chile flakes. 

Taste the dip and add a little lemon juice if needed. 

Grease a baking or casserole dish and transfer the mixture, top with remaining parmesan and mozzarella cheese. 

Bake for about 25 minutes until it’s bubbly and brown, then it’s time to serve! 

How Do You Reheat Artichoke Dip?

This dip can be reheated in individual portions by microwaving or placing the entire dish back in the oven until it is warmed all the way through.

What Kind of Chips Do You Eat with Spinach Artichoke Dip?

Serve with crudité, pita bread, multigrain chips, or crackers. You can even serve it with my homemade air fryer tortilla chips, which are super simple to make. 

If you want something different than chips, spinach dip goes well with carrot and celery sticks too. 

Can You Make this Healthy Spinach Artichoke Dip in the Slow Cooker?

This one is so easy you probably don’t even need the crockpot unless you just want to. Follow all of the instructions and cook in the slow cooker on low for 2 to 3 hours. 

If you are trying to keep it warm, you can oven bake the dip then transfer it to the crockpot and keep it on the warm setting. 

More Healthy Appetizer Recipes:

• Buffalo Turkey Meatballs
• Air Fryer Frozen Chicken Wings
• Spicy Olives
• Air Fryer Pizza Rolls

Healthy Spinach Artichoke Dip

Healthy Spinach Artichoke Dip is one appetizer you always want to have on hand! It’s great for parties and snacks, and even better is that it’s super simple to make.

5 from 2 votes

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Course: Appetizer

Cuisine: American

Servings: 8

Ingredients

• 2 teaspoons extra-virgin olive oil
• 1 shallot minced
• 1 cup basil chopped
• 1 cup frozen chopped spinach thawed
• 1 can white beans drained and rinsed
• 4 ounces cream cheese
• 1 clove garlic
• ½ cup vegetable stock
• 1 can 14 ounces artichoke hearts, drained, rinsed, and chopped
• ½ cup grated parmesan divided
• ½ cup shredded mozzarella cheese or Italian Blend cheese divided
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon red chile flakes
• Optional: spritz of lemon juice
• Serve with: crudité pita bread, multigrain chips, or crackers

Instructions

• Heat oven to 450 degrees Fahrenheit.
• In a sauté pan over medium heat, add oil. When hot, add shallot and sauté until golden brown, approximately 4 to 5 minutes.
• Add basil and spinach and cook, stirring, for one minute. Remove from heat and set aside.
• In a food processor or blender, add beans, cream cheese, garlic, and stock. Puree until smooth.
• Transfer bean mixture to a large bowl. Fold in shallot mixture, artichokes, ¼ cup parmesan, ¼ cup mozzarella, salt, pepper, and red chile flakes. Taste and add some lemon juice for a pop of acid if desired.
• Spray 1-quart baking dish or casserole dish with oil spray and add mixture. Top with remaining ¼ cup parmesan and ¼ cup mozzarella.
• Bake until bubbly and golden brown, approximately 20 to 25 minu

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