The oh-so-famous CPK Spinach Artichoke DIp
Let's be real, I don't personally know anyone who doesn't like spinach artichoke dip with a heaping side of tortilla chips or bread. I completely understand the sentiments because I used to order that stuff from California Pizza Kitchen almost every time I went there. Hell, when I realized Costco sold Spinach Artichoke and Parmesan Dip in a container, I bought a container, bought some chips, warmed the dip up in the microwave, and tried to recreate my CPK experience at home. I definitely don't do that anymore  (see my Dining Out: CPK post), and the truth is that I don't have to! There's a healthier option people!!

Sure there are lots of copycat recipes out there that recreate the original spinach artichoke dip, but there aren't a whole lot of healthy options out there. I found a "skinny" spinach artichoke dip recipe on Pinterest, but it still called for mayonnaise and a lot of cheese. So what does that mean? Let's make it healthier! My version is in the pictures below. I think it looks pretty similar if you ask me...and I don't have to feel nearly as bad eating it either!!

Finished baked dip served with some homemade tortilla chips
I think it looks pretty close to the real thing, don't you?

Healthier Spinach Artichoke Dip

In case you're curious what I used
Serves 8

  • 1 (13.75oz.) can artichoke hearts (packed in water), drained
  • 10oz. (~284g) fresh spinach (or 1 (10oz) package frozen spinach, thawed and squeezed)
  • 1/4 C onions, rough chopped
  • 1-3 cloves of garlic, minced
  • 1 C plain fat-free greek yogurt
  • 3-4 tbsp parmigiano reggiano, grated (fresh grated is better)
  • 2-3 oz. part-skim mozzarella, shredded
  • Salt & pepper, to taste
  • Nonstick spray (olive oil spray preferred)


  1. (If using frozen spinach, skip to step 2). Heat a large skillet over medium heat. Spray with nonstick cooking spray and cook spinach until darkened and wilted. Stir occasionally cook all spinach leaves.
  2. Using a small food processor, coarse chop the artichoke, garlic, onion, and spinach. (If you don't have a food processor, you'll have to chop and mix everything by hand, sorry! Do NOT use a blender! You don't want a spinach artichoke smoothie!)
  3. Preheat oven to 375F and spray a small (1qt.) casserole dish or an 8"x8" pan with nonstick spray. Set aside.
  4. Stir all remaining ingredients into artichoke mixture, using a separate bowl if you need to. Season with salt and pepper (I opted out of using any salt and just added some pepper).
  5. Scrape into prepared pan, use spatula to spread out, and bake 20-25 minutes until it's hot and all the cheese is melted. Serve right away

(The recipe can be made in advance and stored in the fridge until you're really to actually bake it.)
Fresh spinach takes up a lot of room. I cooked it in two batches
Whole artichoke hearts, onion, & garlic
Stirred in cheeses after processing the spinach
They're good when everything is wet and wilty
Processed all the artichokes and such before adding the spinach
Finishing stages! Love this stuff!!

Photo: http://www.savingeveryday.net/2012/05/free-spinach-artichoke-dip-at-california-pizza-kitchen/

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