This Healthier Hot Spinach Dip has all the goodness you love about the original, but with fewer calories and less fat. Don't fret though, this spinach dip is equally as rich and full of creamy, cheesy goodness. Serve with crusty bread or crackers.
Hot creamy dips are comforting, delicious, and quite honestly hard to stop eating. As a child, hot dips (and all dips in general) signified family get-togethers and events. This healthier hot spinach dip has all the goodness of the classic, but with less fat and fewer calories.
The usual spinach dip loads up on the calories and fat. This dip is made healthier by using less cheese and by using Greek yogurt. The yogurt replaces the higher fat sour cream you tend to see in hot spinach dip recipes without removing that desirable creamy, tangy flavor. This recipe also uses only 4oz of cream cheese compared to the 8oz seen in other recipes. But, guess what, you don't miss it at all!
This healthier hot spinach dip can be made any day of the week. It's perfect for small get-togethers and events. Best served hot, right out of the oven, this cheesy dip is addictive to eat {without guilt}. Serve with your favorite crackers or warm crusty bread.
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Recipe Highlights
- Only 136 calories per serving
- Greek yogurt in place of sour cream {less fat}
- It's easy to make
- Perfect for sharing or small get-togethers
- It's DELICIOUS!
Ingredients and Substitutions
- Cream Cheese (softened) - This recipe uses half the quantity of cream cheese often seen in the original recipes.
- Nonfat Greek Yogurt - Greek yogurt brings creamy texture and tangy flavor without all of the calories.
- Fresh Baby Spinach
- Scallions, diced
- Garlic Clove (minced)
- Salt and Black Pepper
- Parmesan Cheese (grated or shaved)
- Shredded Part-Skim Mozzarella Cheese
- Crackers, Chips, or Bread - For serving.
How to Make Hot Spinach Dip
The first thing to do is saute the spinach until wilted. Wring out any excess liquid after cooking and roughly chop the cooked leaves. Then, preheat the oven to 375°F. Lightly grease an 8x8-inch square baking dish (or a dish of similar size) with cooking spray.
In a large bowl, mix together all of the ingredients {reserving a ½ cup of shredded mozzarella} until well combined. Transfer the mixture into the prepared dish and smooth it into an even layer. Sprinkle the top surface with the remaining ½ cup of shredded mozzarella.
Bake the dip for 20 minutes or until it is bubbly and the cheese has melted. With the broiler on low, cook for an additional 3-5 minutes or until the cheese starts to brown. Serve the dip immediately (while warm) with crackers, chips, or bread.
What to Serve with this Dip
This dip can be served hot or cold, but it is best when heated. You can also use it as a spread for sandwiches and toast. Here is what I love to serve it with:
- Torn crusty bread or crostini
- Crackers or pretzel thins
- Vegetables – Broccoli, celery, cauliflower
Other Appetizers You'll Love
- Homemade French Onion Dip
- The Best Guacamole Recipe
- Cranberry Pecan Goat Cheese Log
- Cracker Crusted Chicken Nuggets
Frequently Asked Questions
The easiest and most efficient way to reheat this dip is in the microwave. Heat for about 2 minutes, or until the cheese is melted. You can also reheat the dip in the oven at 325°F. Transfer to an oven-safe dish and cover it in foil. Cook until it's heated through and the cheese is melted.
No, this dip cannot be frozen. The contents will separate as the dip thaws, due to excess moisture, leaving an undesirable texture.
Allow the dip to cool completely before covering the dish in foil (or transfer to an airtight container). Store in the refrigerator for up to 3 days.
Frozen spinach can be used in this recipe. However, make sure to remove as much liquid as possible, after it thaws, before mixing it in with the other ingredients.
Related Recipes
📖 Recipe
Healthier Hot Spinach Dip
Equipment
Ingredients
- 4 oz cream cheese softened
- 1 cup nonfat Greek yogurt
- 10 oz fresh baby spinach
- ¼ cup scallions diced
- 1 clove garlic minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup parmesan cheese grated or shaved
- 1 cup shredded part-skim mozzarella cheese
- crackers, chips, or bread for serving
Instructions
- In a large non-stick skillet, saute the spinach until wilted. (Use a small amount of olive oil if spinach is sticking to the pan.) Wring out any excess liquid. Roughly chop the cooked spinach.
- Preheat the oven to 375°F. Lightly grease an 8x8-inch square baking dish with cooking spray.
- In a large bowl, mix the cream cheese, Greek yogurt, cooked spinach, scallions, garlic, parmesan cheese, salt, pepper, and a ½ cup of shredded mozzarella until well combined.
- Transfer the mixture into the prepared dish and smooth it into an even layer. Sprinkle the top surface with the remaining ½ cup of shredded mozzarella.
- Bake the dip for 20 minutes or until it is bubbly and the cheese has melted. With the broiler on low, cook for an additional 3-5 minutes or until the cheese starts to brown.
- Serve immediately with crackers, chips, or bread.
Nutrition
DID YOU MAKE THIS RECIPE? Please leave a star rating and review below!
ANY QUESTIONS? Please leave a comment below!
Peggy
When do you add the salt and pepper?
Katelyn Ryan
Hi Peggy! I just added this missing information to the recipe instructions. Stir the spices in along with all of the other ingredients in step 3.