Have you ever noticed how so many low-fat or light dips are tasteless and have a freaky texture?  Yeah, well I have, and I think it sucks.  That’s the thing though, it’s not necessarily difficult to make something low-fat or light, it is however, difficult to do it in a way that still is satisfying and reminiscent of the original.  This is especially true when the original dish is loaded with cheese, sour cream and mayonnaise.

A friend requested a lightened-up version of her favorite Baked Spinach and Artichoke Dip. I thought, what a great suggestion—it would be a perfect dish to do for Super Bowl Parties!  She wanted me to make it as creamy and cheesey as humanly possible while still  keeping it really Points Plus friendly.  Not the easiest task, but I am proud to say “Accomplished!’

At only 3 Points Plus per serving, this dip is perfect for entertaining.  Your guests won’t know that all those Points are missing because the dip is creamy (thanks to the 2% Greek Yogurt and Horizon Cream Cheese), cheesy (grated Parmesan), and has just the right flavor, topped with a crispy topping (and really, who won’t love that?)!

Best part of all, you can prepare the casserole ahead of time, and just throw it in the oven to bake for 10 minutes when you are ready to serve it.  Nothing like hassle free party food!


  • You can prepare this the night before or early in the morning.  Cover and refrigerate.  Just don’t add the topping until you are ready to bake it.
  • Don’t hate me too much for this but you have to find this brand of light cream cheese – Horizon Organic Reduced Fat Cream Cheese.  It is the best reduced fat cream cheese product out there, tastes like real cream cheese and is heads and shoulders above what else is available (just my opinion!).  Whole Foods usually sells it but call your local natural market if that isn’t an option.
  • This dip reheats nicely but don’t expect the topping to stay crisp.
  • As much as you might be tempted, I don’t suggest subbing fat free sour cream or greek yogurt.  They do not have same creaminess once heated and may even taste ‘chalky’.
5.0 from 2 reviews

Cheesy Baked Spinach + Artichoke Dip




3 Points Plus per serving — Recipe Makes 12 servings
Serves: 12

  • 1 16-ounce package frozen chopped spinach, thawed, drained and excess moisture squeezed out
  • 1 12-ounce package frozen artichoke hearts, thawed and drained
  • 2 teaspoons olive oil
  • 2 cloves garlic, finely chopped
  • 1 shallot, finely chopped
  • 1 small yellow onion, chopped
  • 1¼ teaspoon kosher salt
  • freshly ground black pepper
  • ¼ cup white wine
  • 1 8-ounce package Horizon Organic Reduced Fat Cream Cheese
  • ⅓ cup 2% Plain Greek Yogurt
  • ⅓ cup grated Parmesan Cheese
  • 1 teaspoon Frank’s Red Hot Sauce (or your favorite Vinegar based hot sauce)
  • 1 teaspoon lemon zest
  • ¼ cup grated Parmesan Cheese
  • ¼ cup whole wheat bread crumbs
  • ¼ teaspoon kosher salt
  • freshly ground black pepper
  • 2 teaspoons olive oil
  • non-stick cooking spray

  1. Defrost spinach and artichokes overnight in refrigerator. Drain and use your hands to squeeze out excess liquid.
  2. For quick version, defrost in a colander about 2 hours before prepping dip. Run cold water over both, let sit and squeeze out excess liquid (I just use my hands but paper towels also work). Once excess liquid is removed, place spinach and artichokes in food processor. Pulse a couple of times to coarsely chop. Finely chop garlic, onion and shallot in food processor (or by hand).
  3. Measure yogurt, parmesan cheese and zest lemon.
  4. To make topping, combine ¼ cup parmesan cheese, ¼ cup whole wheat bread crumbs, ¼ tsp kosher salt, freshly ground black pepper and 2 tsp of olive oil. Stir to combine and set aside.
  1. Preheat oven to 400F. Heat 2 tsp olive oil in saute pan over medium heat. Add in garlic, onion, shallot, ¼ teaspoon kosher salt and some freshly ground black pepper. Cook over medium heat, stirring occasionally for 4 to 5 minutes.
  2. Add spinach and artichokes, 1 tsp kosher salt and freshly ground black pepper. Cook for an additional 4 to 5 minutes.
  3. Add white wine and stir to combine. Cook for 1 to 2 minutes.
  4. Toss in cream cheese, yogurt, ⅓ cup parmesan, hot sauce, lemon zest and more pepper if needed. Cook, stirring occasionally, until cream cheese is melted.
  5. Lightly spray a 2 quart casserole dish with non-stick cooking spray. Pour dip mixture into casserole dish. Use a spatula to evenly spread out. Sprinkle on topping mixture.
  6. Bake for 10 minutes at 400F. Turn oven to Broil and broil for 2 minutes to brown topping. Excellent with crusty bread, crackers and fresh vegetables. Serve while hot and Enjoy!