As the nights get cooler and the parties go back indoors, there’s nothing better than gathering around a creamy, dreamy, warmed-up crock pot of spinach and artichoke dip. It’s still a crowd-pleaser, but when the average spinach and artichoke dip costs you over 300 calories a serving, and 19 grams of fat, it might not be so pleasing to your waistline.

We’ve got the solution. This spin-off on a traditional dip uses fresh ingredients and lower-fat, protein-packed Greek Yogurt to replace the high-fat, and high-calorie mayonnaise. Trust us, you won’t miss the calories and you’ll be getting in two of the most nutrient-dense vegetables in your diet at once. 

How To Make Fresh Spinach & Artichoke Dip

Serves: 6
Prep Time: 5 Minutes
Cook Time: 10 Minutes


  • 8 oz. reduced fat cream cheese
  • 16 oz. nonfat Greek yogurt
  • 2 Tbsp. butter
  • 2 Tbsp. White Wine (optional)
  • 1-½ cups grated Parmesan cheese
  • 2 cups chopped Season & Steam cooked artichoke hearts, stems and crowns (4 artichokes). See Season & Steam bag for microwave cooking instructions.
  • 1 can (4 oz.) of diced mild green chilis, drained
  • 6 cups fresh spinach, chopped raw
  • 2 Tbsp. garlic, minced
  • Salt and pepper, to taste


  1. Over medium heat in a medium size sauce pan add cream cheese, yogurt, butter, white wine, and Parmesan cheese. Stir mixture until melted and mixture is smooth and well combined.
  2. Stir in artichokes and chilis and continue to cook for a few minutes, until mixture comes to a soft boil. Remove from heat and add chopped spinach.
  3. Let the dip rest for 15 minutes, it will thicken as it cools. Serve in a crock and garnish with fresh cooked artichoke leaves. Enjoy dip with slices of rustic bread, tortilla chips, cooked artichoke leaves, crackers, pita chips or cut vegetables.

Our Chef's Advice

  • Get everything ready ahead of time to make this dip, and cook your artichokes early as they can stay fresh and flavorful for several days in the fridge.
  • One way to prepare this dip ahead of time is to keep it on the warm setting in a crock pot, but don’t let it sit too long before serving as you want that creamy, cheesy texture that makes this dip a surefire hit!
  • Garnish with fresh cooked artichoke leaves just before serving.
  • The white wine is optional, but it does give a nice acidity to counterbalance the dip’s creaminess
  • Serve this dip with some rustic, crusty bread, tortilla chips, cooked artichoke leaves, butter crackers, pita chips or cut up vegetables like cucumbers, red and orange peppers, even zucchini.

The Experts' Tips

What are your spinach and artichoke dip secrets?


Denise from

“Use fresh lemon juice instead of wine for those who do not drink! With the holidays coming up I like to jazz up my artichoke dip with some crab meat!”


Amy from Cooking With Amy:

“I’m a big fan of artichokes in every way, shape and form. Artichokes pair beautifully with roasted garlic and olive oil. To lower the fat even further, recommend trying a vegan artichoke dip, using pureed roast garlic and extra virgin olive oil as a base, and folding in chopped artichoke hearts.”


Dave  from  Famous Fat Dave’s

“I’m a native Marylander so I put Old Bay Seasoning on EVERYTHING.  My recommendation would be to sprinkle Old Bay over the finished product generously.”


Pomai Souza from The Tasty Island Honolulu Food Blog:

“Naturally being from Hawaii, I decided to put a regional touch to it, which is as follows. The ‘Hawaiian Islands Factor’ key ingredient being the substitution of Spinach leaves with Hawaiian wetland Taro leaves, known better in the islands as Luau Leaves. These, obviously for the most part, you can only get here in Hawaii, either precooked and frozen (much easier) or fresh, which requires considerably more effort to cook. Also, instead of Greek Yogurt, Hawaii’s very own Meadow Gold brand Haupia Yogurt is substituted. Haupia originally being a coconut milk gelatin dessert. The sweetness in the Haupia Yogurt, combined with the also substituted Ginger instead of Garlic will put the final Hawaiian twist to this American classic dip. ”