Flashback Friday: Low-Fat Spinach Artichoke Dip

Low-Fat Spinach Artichoke Dip

If you asked me to choose my favorite dip, I would most assuredly tell you it would be spinach artichoke dip. I love the creaminess and cheesiness and those big chunks of artichoke!

Most spinach artichoke dips are made with heavy cream and full-fat cream cheese. This lightened up version uses neufchâtel cheese, which is about 1/3 less fat that regular cream cheese and you will not even notice the difference. There is no heavy cream in this dip either!

Low-Fat Spinach Artichoke Dip

So my favorite way to cook this dip is in my Crock-Pot Little Dipper. And no, this post is not sponsored by Crock-Pot. I just really love this little guy and I recommend it if you do a lot of entertaining (and it’s only$15!). While you can easily bake this dip up in the oven, I prefer to use my mini Crock-Pot because you can keep it plugged in on the counter so it will stay nice and warm for your guests.

Low-Fat Spinach Artichoke Dip

Low-Fat Spinach Artichoke Dip


  • 1 can (about 14-ounces) artichoke hearts, rinsed and drained well
  • 1 8-ounce package neufchâtel cheese, softened (or light or fat-free cream cheese)
  • 1/3 cup skim milk
  • 1/3 cup grated Parmesan cheese
  • 1/4 tsp. garlic powder
  • 1/4 tsp. salt
  • 8-ounces frozen chopped spinach, thawed and drained well
  • 1/4 cup shredded Monterey Jack or mozzarella cheese


  1. If using the oven, preheat to 350 degrees. In a food processor, add the artichokes and chop until the artichokes are broken into small chunks. Pour the artichokes out into a mixing bowl.
  2. Blend the neufchâtel cheese, Parmesan cheese, garlic powder, and salt until smooth and creamy in the food processor and scrape the mixture into the mixing bowl with the artichokes.
  3. Add the chopped spinach to the bowl and mix together until everything is thoroughly combined. If you want the spinach to be chopped into even smaller pieces, toss it in the food processor and chop until it is chopped to your liking.
  4. Add to stoneware or shallow baking dish. Bake for about 15-20 minutes or until thoroughly heated. Remove from the heat and sprinkle the monterey jack cheese. Allow to sit for about 5 minutes and serve.
  5. If using the mini Crock-Pot, cook for 1 1/2 hours. Sprinkle monterey jack cheese on top during the last 10 minutes.

Serving size: 1/3 cup; Calories per serving: 154; Fat per serving: 10

All images and text ©

Low-Fat Spinach Artichoke Dip

Check out my original post for this dip here.

Disclosure: This post contains one affiliate link



  1. spinach artichoke dip is my favorite kind too. Although it’s hard to choose between that, hummus, buffalo dip, and guacamole. Ok, I gotta stop I love dip too much! Love this low fat version. Yum yum!

  2. Yum! I love this dip. I am all over this!!

  3. Skinny?? I need to try this out.

  4. This is one of those dishes, which is always a hit in parties and can be used in so many love. Like that you’ve kept it light too.

  5. I love spinach and artichoke dip! Love how thick yours looks, and the lightened up ingredients! I hate when I see spinach and artichoke dip filled with mayo!

  6. I went back to the original post… great improvement of your photos. :) The drip is a real winner. :)

  7. i love articholke dip too… and spinach dip, this is the perfect blend of both. Looks wonderful.

  8. I don’t know how many days I just want some dip for dinner. Wouldn’t be such a bad thing with this healthy version and some carrots.

  9. I am sooooooo bookmarking this recipe! I made spinach dip before and it wasn’t very good! I have to try your recipe!!

  10. Stephanie….I just love spinach artichoke dips, too! And I was going to comment on how nice your serving dish was…..that it is part of a mini crock pot is awesome….a great way to keep the dip warm (though I imagine you won’t really need to since I bet this dip is gone in a heartbeat!) Fabulous photos!

  11. you have artichokes listed twice in this recipe. Do you need two cans of artichoke hearts?

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