Healthy Spinach Artichoke Dip

Healthy Spinach Artichoke Dip

By: Mika
Date: January 31, 2021

Healthy Spinach Artichoke Dip

This healthy spinach artichoke dip is easy to make, ready in one pan, and a crowd pleaser!  Made with healthy Greek yogurt, spicy jalapenos, and delicious spinach and artichokes.  It’s gluten free, protein packed, and made with only natural sugar!


Healthy Spinach Artichoke Dip Ingredients

Spinach Artichoke Dip Ingredients

How to make Healthy Spinach Artichoke Dip:

  1. Heat pan!  I recommend a Dutch oven, cast iron pan, or another pan that is oven safe.  This allows you to make the entire dish in one pan.  The other option is to make this on the stove top and then transfer to a baking dish.  
  2. Preheat oven to 350 degrees
  3. Chop and dice vegetables.  I like to use a food processor for chopping all the veggies.  
  4. Melt ghee in hot pan and saute onions.  Saute for 3-4 minutes and then add garlic and jalapeños.  Continue to saute until garlic is fragrant.  This should be 1-2 minutes more.
  5. Add spinach and artichoke hearts.  Cook until the spinach has wilted down.  Approximately 6-8 minutes.
  6. Drop the heat to low.  Add cream cheese and mix well.
  7. Add remaining ingredients.  Reserve ¼ of a cup of mozzarella.  Mix well.  Top with remaining mozzarella. Transfer to baking dish if your pan is not oven safe.
  8. Bake for 10 minutes.  After 10 minutes, switch to broil and bake for another 5 minutes until golden brown. Enjoy with toasted sourdough, chips, veggies, or however you like (might I suggest on a burger??)!



Quick Facts

How long does this dish take?  30 minutes 

How much does this make?  8-10 servings

Does this meet my dietary needs?  This recipe is gluten free and refined sugar free

How many bowls should I plan for this meal?  One oven safe pan

How long does this keep?  1 week in the fridge or 2 months in the freezer, in sealed container

Is it freezer friendly?  Yes

Can I pack this for lunch?  Sure!  Just keep coldish (next to an ice pack, in a cooler, would be fine).


Substitution Options

Greek Yogurt:  Dairy free Greek style yogurt or thicker yogurt can be used in place of plain Greek yogurt.  Just aim for a thick yogurt that has no flavor.

Cream Cheese: Dairy free cream cheese can be used in place of regular.  The ratios of cream cheese to Greek yogurt can also be adjusted to match whatever you have in the fridge at the moment.

Mozzarella: Dairy free mozzarella can be used.

Spinach & Artichokes : Sorry, no substitute for these ones.  I prefer to use canned artichoke hearts.

Seasonings:  Also, no substitution for these.

Avocado Oil:  Olive oil can be used in place of avocado oil.

Red Pepper Flakes:  Optional but a small amount of cayenne can be used in place of red pepper flakes.


Fun Fact! 

Spinach has long been known for its health benefits.  It is thought to be of Persian descent and had spread across the globe by the 12th century as a desirable leafy green.  While we might not gain a sudden bicep, like Popeye, when we eat spinach, it is rich in iron which plays a key role in the function of red blood cells.  Spinach has amazing abilities to restore energy and increase vitality.  (Source).


Try these other delicious recipes!

Spicy Kale Chips

Southwest Egg Bake

Lemon Garlic Brussels Sprouts

Pieper Pickles

Spinach Artichoke Dip

Spinach Artichoke Dip

This spinach artichoke dip is made with healthy Greek yogurt, spicy jalapenos, delicious spinach and artichokes and is ready in one pan!
5 from 2 votes
Print Pin Rate
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: atrichoke, dip, gluten free, natural sugar, spicy, spinach
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 10
Calories: 176kcal


  • 2 tbsp ghee or butter
  • 1/2 of a onion
  • 1 tbsp garlic minced
  • 8 oz bag of fresh baby spinach* See notes below
  • 14 oz can of artichoke heart* See notes below
  • 1 jalapeno diced
  • 8 oz cream cheese
  • 1 cup Greek yogurt
  • 1/2 cup parmesan* shredded, see notes below
  • 3/4 cup mozzerella shredded
  • 1 pinch salt and pepper


  • Heat pan over medium high heat, melt ghee in pan. Drain artichoke and squeeze liquid out of artichoke hearts with a cheesecloth or a dish rag. Preheat oven to 350 degrees.
  • Mince onion, garlic and jalapeno. Rough chop artichoke hearts or chop in food processor.
  • Saute garlic, jalapeno, and onion in pan with ghee, salt, and pepper until onions become translucent. Add chopped artichoke hearts and spinach, and saute until spinach is wilted.
  • Drop heat to low and add cream cheese until soft and mixed well with spinach mix.  Add remaining ingredients (except ¼ cup reserved mozzarella), adjust salt and pepper as needed, mix well.  Sprinkle remaining mozzarella on top.
  • Bake for 10 minutes at 350 then turn on broil for 5-7 mix until cheese is bubbly golden brown.



Nutritional Information is an estimate and for informational purposes only.
*Note: substitution options can be found above in the substitution section of this post.
Can I use full size spinach?  
Yup!  If using full size spinach (larger leaves), chop in half if desired.  The large spinach will still wilt down a lot, so it is not necessary to chop them, but helpful.
What brand of artichoke hearts should I use and are they free of allergens?  
 We use Reese brand artichoke hearts, free of the top 9 allergens! 
Any options other than Parmesan and mozzarella?
Italian blend cheese can be used in place of Parmesan and mozzarella.  


Calories: 176kcal | Carbohydrates: 5g | Protein: 8g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 381mg | Potassium: 201mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2529IU | Vitamin C: 7mg | Calcium: 170mg | Iron: 1mg
Try this? Tag us on Instagram and let us know!Mention @_Joytothefood_ or tag #joytothefood!



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  1. Hannah

    5 stars
    The recipe was quick and easy and the dip is PHENOMENAL. Completely in love!

    • Dan Kinney

      Hi Hannah,

      Thanks so much for trying it and the kind words!

      Happy cooking! Dan & Mika


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