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.
That’s so funny- I always ask my husband what I should wear and I then I end-up wearing the opposite of whatever he suggests. lol
I’m all over this dip too. I love when you can eat half the pan and not feel like crap from all of the unnecessary saturated fats. Pass me a chip!
Hot cheese dips aren’t really a thing here in the UK (as far as I know anyway!) but I feel like I should start a trend having seen this recipe!!
And is that an IGE chopping board?! Want! :)
To your dress dilemma I have three words for you — RENT THEE RUNWAY.
I will be making this recipe, BTW!!
I’m definitely going to make this,I use Mushrooms in almost everything, thought maybe you using Mushrooms you may have come over to the Dark Side, may shrooms be with you.
Looks wonderful. I can’t do Lawry’s due to the MSG, what would you recommend as a substitute?
OMG, this looks delicious. I’ve been craving a dip like this…this could be something I make next week for a little party I’m hosting!
Mushrooms are my FAVORITE! Thank you so much for this recipe, I am pregnant and have been craving food exactly like this, I can’t wait to make (and eat!) it!
oh dang!!! this would go down well with my boyfriend and his family!
I’ve probably tried about 50% of your recipes and loved every single one of them. This one is definitely getting added to the list. Plus, love the collaboration with UNICEF, pinning right now!
This recipe looks amazing!! Thanks for the tip about getting the excess water out of frozen spinach!! I never use it because it has so much water, but now that I have your tip I’ll start using it again! :)
Yup. Definitely going to whip this out at Thanksgiving. I share your sentiments on mushrooms. The texture…. *shudders*. I’m used to picking them out of things.
This looks outstanding! That shot with the mushrooms sauteeing has me drooling. I’m sure this would be a big hit at any party. :)
This is definitely on the #tomake list. It looks so delicious. Where’s my spoon?