Skip to Content
Due to a recent surge in pediatric RSV and flu, we are allowing only visitors 18 years of age and older in our general inpatient (hospital) settings at this time for the safety of our patients, in line with Illinois Department of Public Health guidance. Read More

NorthShore’s online source for timely health and wellness news, inspiring patient stories and tips to lead a healthy life.

Healthy You

Fresh Recipe: Warm Spinach and Artichoke Dip

Thursday, March 16, 2017 7:40 AM

Ready to spring clean your diet? Start things off right with this veggie-packed appetizer that will please everyone. 

Spinach Dip

Jessica Hicks, Registered Dietitian and Certified Diabetes Educator at NorthShore, shares one of her favorite appetizers:  

Recipe makes 8 servings

2 cans artichoke hearts, rinsed and drained 
1/2 cup reduced fat mayonnaise
1/3 cup plain Greek yogurt
4 ounce whipped cream cheese
1 garlic clove
2/3 cup cooked spinach or frozen spinach that has been thawed 
2/3 cup white extra sharp cheddar cheese, shredded 


  • Preheat oven to 350 degrees.  
  • Place 1/2 of the artichoke hearts and the mayonnaise in a food processor and blend until smooth.
  • Chop the remaining artichoke hearts and the spinach into small pieces.
  • Fold the chopped spinach and artichoke hearts into the pureed artichoke and mayonnaise mixture.
  • Mix 1/2 of the shredded cheese into the dip.
  • Transfer dip into an oven safe 9-inch glass pie plate.
  • Sprinkle the top of the dip with the remaining cheese.
  • Bake for approximately 20 minutes or until the top of the dip is golden brown.
  • Serve dip warm with high fiber crackers and/or raw vegetables.

Nutrition Information (per 2/3c serving):

88 calories
7g carbs
2.1g fiber
5g fat
3.5g protein