Skinny Cheesy Spinach, Artichoke, and Mushroom Dip is decadent yet lighter take on traditional spinach and artichoke dip.
The holiday season has arrived, and with it comes parties, potlucks, and reasons to get together with friends and family.
If you’ve been tasked with making or taking an app to share at any of said celebrations, my Skinny Cheesy Spinach, Artichoke, and Mushroom Dip, a lighter yet totally decadent take on spinach and artichoke dip, will be a hit!
Most cheesy dips are absolute calorie bombs. I’ve polished off my fair share but when there’s a way to cut calories without sacrificing flavor, I’m all over it. In this pumped up skinny spinach and artichoke dip, 1/3 less-fat cream cheese is combined with plain Greek yogurt instead of mayonnaise, which a lot of creamy dips call for, then accented with freshly grated parmesan cheese, garlic butter-sauted mushrooms, chopped spinach, and hearty artichokes.
The mixture is scooped into a baking dish, sprinkled with a blanket of shredded mozzarella cheese, then baked until golden brown and bubbly.
Skinny Cheesy Spinach, Artichoke, and Mushroom Dip is a delicious marriage of spinach and artichoke dip, and buttery party mushrooms, and is delicious served warm, or even room temperature so it’s perfect for setting out to let people graze on.
Start by combining 8oz 1/3 less-fat softened cream cheese, 4oz plain Greek yogurt, 1/2 cup freshly grated parmesan cheese, 2 Tablespoons milk, and 1/2 teaspoon seasoned salt in a large mixing bowl.
Next melt 2 Tablespoons butter in a large skillet then add 8oz sliced mushrooms and 1 small shallot. Season with salt and pepper then saute until the mushrooms are golden brown and tender, 7-9 minutes.
Add 3 cloves minced garlic then saute until fragrant, 1-2 minutes.
Meanwhile, squeeze the water out from 9oz frozen –> thawed chopped spinach in a clean kitchen towel.
Crumble the spinach into the skillet with the mushrooms then add 1 can roughly chopped quartered artichoke hearts, season with salt and pepper, and then toss until the spinach and artichokes are warmed through, about a minute.
Stir the mushroom mixture into the cream cheese mixture, taste and adjust salt and pepper if necessary, then scoop into a nonstick sprayed 8×8 (or equivalent size) baking dish.
Sprinkle with 1/2 cup shredded mozzarella cheese then bake at 375 degrees for 15-20 minutes, or until the top is melted and golden brown. Serve with crostini, crackers, crudite, or tortilla chips!
I’m telling you — creamy and decadent, but a littler lower in fat and calories. Plus, veggies! Enjoy!
Equipment
Ingredients
- 8 oz 1/3 less-fat cream cheese, softened to room temperature
- 6 oz plain Greek yogurt
- 1/2 cup freshly grated parmesan cheese
- 2 Tablespoons milk
- 1/2 teaspoon homemade seasoned salt
- 2 Tablespoons butter
- 8 oz mushrooms, sliced
- 1 small shallot, shopped
- 3 cloves garlic, pressed or minced
- salt and pepper
- 1 can quartered artichoke hearts, roughly chopped
- 9 oz frozen chopped spinach, thawed then excess water squeezed out
- 1/2 cup shredded mozzarella cheese
Directions
- Preheat oven to 375 degrees then spray an 8x8 baking dish (or equivalent sized baking dish) with nonstick spray and set aside. Add cream cheese, Greek yogurt, parmesan cheese, milk, seasoned salt, and pepper, to a large mixing bowl then mix until smooth and set aside.
- Melt butter in a large skillet over medium-high heat then add mushrooms and shallots, season with salt and pepper, and saute until mushrooms are golden brown and tender, 7-9 minutes. Add garlic then saute until fragrant, 1-2 minutes. Add chopped artichoke hearts and frozen spinach, season with salt and pepper, then saute until warmed through.
- Add mushroom mixture to cream cheese mixture then stir until combined. Taste then add more salt and pepper if necessary. Scoop into prepared baking dish then sprinkle mozzarella cheese on top and bake for 15-20 minutes or until cheese is melted and golden brown.
Notes
- Serve with crostini, crudite, or tortilla chips.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Hey Kristin, in the text you say 4oz Greek yogurt and in the recipe you say 6oz, just wondering which it is? Thanks so much!
Whoops! Sorry about that! The amount is 6oz.
Thanks! I went with 6oz and everyone raved about the dip!
Could fresh spinach be used and if so, how much? Thx so much!
I haven’t tried using fresh spinach because you need so much to get the equivalent to frozen.
This looks so yummy! Do you think it would freeze well or not really? I would love to make this early for turkey day.
So sorry I didn’t get to answer your question before the holiday, Kristin! Did it work out to freeze the dip beforehand?
Why is there no “Save” button here anymore. I don’t want to “Pin” it since I’m not on that site and I don’t want to print it. I would like to be able to save it to my Recipe Box but I don’t see that option anymore.
Hey Helen! Unfortunately ZipList is closing and is not supporting Recipe Box anymore. Here is some more information for you:
Perfect! I love using Greek yogurt instead of mayo, and the addition of mushrooms adds a little more oomph.
If I am allergic to mushrooms, what might you sub in to make sure that it’s not too runny?
You could just leave them out – or add a few strips of cooked and crumbled bacon. Now THAT would be a treat!
You are hilarious, Kristin! I’m definitely saving this recipe. My family would love it.
That’s totally the nature of fashion…when you need it the most you can’t find it anywhere, but any other time it’s everywhere! In the meantime, I’d be destressing with this dip!
Mmmm, mushrooms! I never liked them either, until I was pregnant with my son. Now I love them!
My co-workers are big fans of “Rent the Runway.” I have a fancy event to attend for the holidays and I’m considering using it for myself!