This high protein spinach artichoke dip keeps the familiar warm, cheesy party-dip flavor with Greek yogurt in the creamy base. It uses a small amount of reduced-fat cream cheese for body, plenty of vegetables and a mozzarella topping. Divide the finished dish into eight appetizer portions before deciding how much to put on each plate.
Table of Contents
Why high protein spinach artichoke dip works
Neufchatel gives this dip a little structure while yogurt adds tang and protein. Neither replaces the mozzarella topping, which supplies the stretchy, browned layer people expect. Parmesan seasons the whole mixture, so taste the finished dip before adding extra salt. Canned artichokes and the cheeses can already be quite salty.
The vegetables need attention before they meet the dairy. Spinach holds a surprising amount of water, and water-packed artichokes bring more liquid. Draining and squeezing take a few minutes, but they help keep the dip scoopable. A wet mixture can still taste good, yet it may pool liquid around the edges.
Ingredient guidance and substitutions
Buy a block of Neufchatel rather than whipped cream cheese in a tub. The whipped product has a different volume and may contain added ingredients. Plain thick Greek yogurt is the intended choice; vanilla yogurt will not work. Full-fat Greek yogurt can be used, but it changes the nutrition estimate and does not remove the need for gentle heat.
Choose artichokes canned in water, not oil-marinated hearts. Drain them well and remove any tough outer pieces before chopping. If you use marinated hearts, the oil and seasoning change both the taste and macros. Fresh spinach needs wilting, cooling and squeezing first; a loose ten-ounce pile is not the same as prepared frozen spinach.
Baking high protein spinach artichoke dip
Soften the cream cheese enough to stir easily before adding cold yogurt. This helps prevent little white lumps in the filling. Fold the vegetables in last so you can see whether they are spread evenly. Save half the mozzarella for the top instead of mixing all the cheese into the middle.
Use a shallow baking dish so the center heats without the edges getting dry. A deep bowl makes the heating less even. Check the middle with a clean thermometer, especially when baking a refrigerated batch. The listed time is a planning estimate, and this recipe has not been kitchen-tested. safe cooking temperature guidance explains why a thermometer is more useful than a browned top alone.
High-Protein Spinach Artichoke Dip
Ingredients
- 10 oz frozen chopped spinach thawed; squeeze very dry before measuring into dip
- 1 14-oz can artichoke hearts in water drained weight about 8 1/2 oz; chopped
- 8 oz Neufchatel cheese softened; reduced-fat block cream cheese
- 1 1/2 cups plain nonfat Greek yogurt
- 1 cup part-skim mozzarella, shredded divided
- 1/2 cup Parmesan, finely grated
- 2 cloves garlic minced
- 1 tbsp lemon juice
- 1/4 tsp black pepper
Instructions
- Heat the oven to 350°F. Squeeze thawed spinach firmly in a clean kitchen towel until it no longer drips. Drain and chop the artichokes. Use a 1 1/2- to 2-quart baking dish.
- Beat softened Neufchatel until smooth. Stir in Greek yogurt, garlic, lemon juice, pepper, Parmesan and half the mozzarella. Fold in spinach and artichokes until evenly distributed.
- Spread into the baking dish and top with remaining mozzarella. Bake for approximately 25–30 minutes, until hot throughout, bubbling around the edges and 165°F in the center. If assembled cold, allow extra time and rely on the thermometer.
- Serve warm, dividing into 8 equal portions. Keep hot dip at or above 140°F for a party, or set out small portions. Refrigerate shallow portions within 2 hours (1 hour above 90°F); store at 40°F or below for 3–4 days and reheat to 165°F.
Notes
Make-ahead, storage and reheating
You can assemble the unbaked dip up to a day ahead, cover it and refrigerate at 40°F or below. Keep the topping separate if that makes assembly easier. Use a baking dish that is safe for the temperature change, or transfer the cold mixture into an oven-safe dish before baking. Allow extra heating time for a cold batch.
Store cooked dip in shallow covered containers and use within three to four days, counting any time it was held before the party. Reheat covered until the center reaches 165°F, stirring if practical. A little separation can happen after reheating; stir gently rather than boiling it. The meal-prep guide covers more everyday storage planning.
Serving ideas and nutrition notes
Serve with vegetables, pita wedges or crackers, and put those foods on a separate plate so guests can choose. The nutrition panel counts only the dip. It is an appetizer portion, not a whole meal, and the chips can contribute more calories than a scoop of dip. Refill a small serving bowl from properly held food.
Keep hot food at or above 140°F, or limit room-temperature serving to two hours, one hour above 90°F. Do not mix a fresh batch into a dish that has been sitting out. See our nutrition-estimate guide for how estimates work. The featured image is an original AI-generated illustration, not a photograph of a kitchen-tested batch.