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Spinach Artichoke Dip in round blue bowl garnished with scallions and carrot and celery sticks and bread round the bowl.
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5 from 1 vote

Cold Spinach Artichoke Dip (No Mayo)

This healthier cold Spinach Artichoke Dip without mayonnaise is a refreshing twist on the classic party favorite! The classic combination of artichoke hearts and spinach pairs perfectly with the tanginess of Greek yogurt and cream cheese and a kick of heat from the jalapeño. Serve with vegetables or toasted baguette slices for the ultimate party or game-day dip!
Prep Time20 minutes
Total Time20 minutes
Course: Appetizers and Snacks
Cuisine: Southwestern / Mexican
Diet: Diabetic, Gluten Free, Vegetarian
Servings: 4 cups
Author: Carol | From A Chef's Kitchen

Ingredients

  • 2 cups Greek yogurt regular, reduced-fat or fat-free
  • 1 package (8-ounce) cream cheese regular or reduced-fat (Neufchatel cheese)
  • ½ cup freshly grated Parmesan cheese
  • 1 container (5-ounce) baby spinach
  • 1 bunch scallions white and light green part only, coarsely chopped (1/2 cup)
  • 3 cloves garlic minced
  • 1 large jalapeño pepper optional but recommended, seeded if desired, coarsely chopped
  • 1 bag (12-ounce) frozen artichoke hearts thawed, squeezed of excess moisture and coarsely chopped
  • Salt and freshly ground black pepper to taste
  • Crostini, grilled baguette slices, cut vegetables, tortilla chips, crackers for serving

Instructions

  • Place Greek yogurt, cream cheese, and Parmesan cheese in a food processor. Process 1-2 minutes or until fluffy and well blended, scraping down the sides as needed.
  • Add the baby spinach 1 cup (or approximately 1 large handful) at a time. Process until blended after each addition.
  • On the last addition of spinach, also add the scallions, garlic, and jalapeño and process until incorporated.
  • Add the chopped artichoke hearts and pulse until combined.
  • Add salt and black pepper to taste.
  • Transfer to a serving bowl and serve with Crostini, grilled baguette slices, cut vegetables, tortilla chips, or crackers.

Notes

Do not freeze.
MAKE AHEAD:
  • This spinach and artichoke dip can be made a day ahead of time. Store in the refrigerator until ready to serve.
  • Stir before serving to redistribute the ingredients.

Nutrition

Serving: 1 | Calories: 117kcal | Carbohydrates: 6g | Protein: 15g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 14mg | Sodium: 239mg | Potassium: 189mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 225IU | Vitamin C: 6mg | Calcium: 268mg | Iron: 0.3mg