MU Extension MU Extension       University of Missouri    ●    Columbia    ●    Kansas City       Missouri S&T     ●    St. Louis - Food and Fitness

Healthy Spinach Artichoke Dip

Prepared by: Susan Mills-Gray,
Nutrition Specialist,

University of Missouri Extension

March 16, 2014


Yield: Makes 5 cups, a serving is cup (20 servings)



  • 2 (14 oz) cans artichoke hearts, drained and coarsely chopped
  • 1 (10 oz) package frozen spinach, thawed, drained and squeezed dry
  • 1 cup shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 cup low-fat Greek yogurt
  • 1 (8 oz) block 1/3-less-fat cream cheese, softened and cut in 1/2" cubes
  • 1 (8 oz) block fat-free cream cheese, softened and cut in 1/2" cubes
  • 4 cloves garlic, minced (1 tablespoon)
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon ground black pepper




SLOW COOKER METHOD: Coat the slow cooker with cooking spray. Add all ingredients. Stir to combine, cover and cook until heated through. 1-1/2 to 2 hours on high, 3 to 4 hours on low. Recipe may be doubled.


OVEN METHOD: Preheat oven to 350 degrees. Set aside half of mozzarella and Parmesan cheeses. In a large bowl, stir together all remaining ingredients. Spoon mixture into 1-1/2 to 2 quart baking dish sprayed with non fat pan spray. Sprinkle top with remaining cheeses. Bake uncovered for 25-30 minutes or until bubbly and golden.


TO SERVE: Sprinkle cooked dip with diced red pepper, if desired. Serve warm with crackers, tortilla chips, pita chips, crostini, or raw veggies.


Nutrition information per 1/4 cup serving

Calories: 72.2

Fat: 2.9g
Carbohydrates: 6.4g
Protein: 5.4g

Fiber: 1.9g






Back to recipes index



Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to ht For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.p>


University of Missouri logo links to

Site Administrator:
Copyright  ADA  Equal Opportunity

MissouriFamilies is produced by the College of Human Environmental Sciences,
Extension Division, University of Missouri

Last update: Sunday, March 02, 2014