The Ultimate Hot Artichoke-Spinach Dip (Healthy Super Bowl Food!)
Imagine a bubbling, golden-brown, absolutely irresistible dip, fresh from the oven, loaded with tender artichoke hearts, vibrant spinach, and three kinds of cheese, all in a ridiculously creamy, savory base. Now, imagine that this ultimate crowd-pleaser is a healthier, lightened-up version that tastes even better than the original. That, my friends, is the game-winning magic of this Hot Artichoke-Spinach Dip. This is, without a doubt, the appetizer that will completely disappear from your Super Bowl spread.
I promise you, no one will ever guess this dip is lightened-up. It is unbelievably rich, cheesy, and packed with flavor from fresh basil, garlic, and a hint of cayenne. Served hot and bubbly with a mountain of crispy chips for dipping, it is the absolute pinnacle of game day comfort food.
Get ready to create the undisputed champion of your snack table, a healthier, more delicious take on a classic that will have everyone begging for the recipe.
Why This Is the Winning Artichoke Dip Recipe
You are going to be completely amazed by how rich and creamy this healthier dip is. It’s a true game day miracle. Here’s why:
- A Genius Healthy Hack: This recipe uses a purée of cannellini beans and Neufchâtel cheese instead of a heavy, mayo-based sauce, making it incredibly creamy and protein-packed without the excess fat.
- Unbelievably Rich and Cheesy: Loaded with artichokes, spinach, fresh basil, Parmesan, and mozzarella, this dip is absolutely packed with all the savory, cheesy flavor you crave.
Recipe Snapshot
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Total Time | 45 minutes |
| Servings | 12 servings |
| Calories | 110 kcal per serving (estimated) |
| Course | Appetizer, Snack |
| Cuisine | American |
| Difficulty/Method | Easy / Baking |
Your Shopping List for the Winning Dip
This vibrant and flavorful dip comes together with a handful of fresh and pantry-staple ingredients.
→ For the Hot Artichoke-Spinach Dip
- 1 (10-ounce) bag baby spinach → The leafy green heart of our dip.
- 1 cup packed fresh basil → A secret ingredient that adds a bright, fresh, peppery flavor.
- ¾ cup canned cannellini beans → Rinsed and drained. This is the key to our creamy, healthy base!
Let’s Get Dipping! Your Step-by-Step Guide
Ready to make the best Artichoke-Spinach Dip of your life? Let’s break it down.
Part 1: Prepare the Greens and the Creamy Base
- Preheat and Prep: Preheat your oven to 450°F (230°C). Mist a deep 1-quart casserole dish with nonstick cooking spray.
- Blanch the Greens: Bring a pot of salted water to a boil and prepare a separate large bowl of ice water. Add the spinach and basil to the boiling water and cook for just 30 seconds, until they are bright green and wilted. Immediately use a slotted spoon to transfer them to the ice water bath to stop the cooking.
- Squeeze it Dry!: Drain the cooled greens and then squeeze them with your hands to remove as much water as physically possible. This is a crucial step! Roughly chop the squeezed greens.
- Make the Base: In a food processor, combine the rinsed cannellini beans, Neufchâtel cream cheese, smashed garlic, and chicken broth. Purée until the mixture is completely smooth, scraping down the sides of the bowl as needed.
Part 2: Mix, Bake, and Serve
- Combine the Dip: Transfer the creamy bean purée to a medium bowl. Fold in the chopped spinach and basil, the chopped artichoke hearts, the Parmesan cheese, and ½ cup of the mozzarella.
- Season to Perfection: Stir in the cayenne pepper, Worcestershire sauce, ½ teaspoon of salt, and a few grinds of black pepper.
- Bake Until Bubbly: Spread the dip mixture evenly into your prepared casserole dish. Top with the remaining ¼ cup of mozzarella cheese. Bake for 20 to 25 minutes, until the dip is hot and the cheese on top is golden brown and bubbling.
- Serve Hot!: Let the dip rest for a few minutes (it will be incredibly hot!). Serve warm with your favorite baked chips for dipping.
Healthier Hot Artichoke-Spinach Dip with White Beans
Ingredients
Equipment
Method
- Preheat the oven to 450°F. Bring a pot of salted water to a boil. Stir in the spinach and basil and cook until bright green, about 30 seconds. Plunge into an ice water bath, then drain and squeeze very dry. Roughly chop.
- In a food processor, purée the cannellini beans, cream cheese, garlic, and chicken broth until completely smooth.
- Transfer the purée to a medium bowl. Fold in the chopped spinach and basil, chopped artichokes, parmesan, and 1/2 cup of the mozzarella.
- Stir in the cayenne, Worcestershire sauce, 1/2 teaspoon salt, and black pepper to taste.
- Mist a 1-quart casserole dish with cooking spray. Spread the dip mixture into the dish and top with the remaining 1/4 cup mozzarella.
- Bake until golden and bubbly, 20 to 25 minutes. Serve warm with baked chips.
Notes
WiseRecipes’ Top Tips for the Best Dip Ever
These simple secrets will ensure your Artichoke-Spinach Dip is a total touchdown.
- SQUEEZE. THAT. SPINACH. I cannot overstate the importance of this step. After blanching and draining the spinach and basil, you must squeeze out every last drop of water. Excess water is the number one enemy of a thick, creamy dip.
- And Squeeze the Artichokes, Too! Canned artichoke hearts are packed in liquid. After draining them, place them in a clean kitchen towel or a few layers of paper towels and squeeze them firmly to remove as much moisture as possible before chopping.
- Don’t Skip the Fresh Basil. While spinach and artichoke are the stars, the fresh basil is the secret weapon in this recipe. It adds a bright, peppery, almost pesto-like note that elevates the dip from good to absolutely incredible.
- The Bean Purée is Genius. Trust the process! The cannellini bean and cream cheese base creates a luxuriously smooth, creamy texture that mimics a much fattier dip, all while adding protein and fiber.
- Make It Ahead for Easy Hosting. This is the perfect make-ahead party dip. You can fully assemble it in the casserole dish, cover it, and refrigerate for up to a day. When you’re ready, just pop it into the preheated oven (you may need to add 5-10 minutes to the baking time).
Keep It Fresh! Storing & Reheating Leftovers
Leftover dip (if you have any!) is a true treat.
- Refrigerator: Once cooled, store any leftover dip in an airtight container in the refrigerator for up to 4 days.
- Reheating: The best way to reheat is in the oven or a toaster oven. Place the dip in an oven-safe dish and bake at 350°F for about 10-15 minutes, until warmed through and bubbly. You can also microwave individual portions, stirring halfway through.
FAQs: Your Dip Questions, Answered!
Can I use frozen spinach instead of fresh?
Yes, you can. You’ll need one 10-ounce package of frozen chopped spinach. Thaw it completely and then squeeze, squeeze, squeeze out all the excess water before adding it to the dip. You can skip the blanching step if you use frozen.
Can I make this vegetarian?
Easily! Simply substitute the chicken broth with vegetable broth, and make sure the Worcestershire sauce you use is a vegetarian/vegan version (as traditional Worcestershire contains anchovies).
Can I use regular cream cheese instead of Neufchâtel?
Of course. Regular full-fat cream cheese will work perfectly; the final dip will just be slightly richer. Neufchâtel is simply a way to lighten it up a bit without sacrificing texture.
Can I serve this dip cold?
While this recipe is designed to be served hot and bubbly, the chilled dip is also quite delicious! It will be much firmer, like a cheese spread. It’s great on crackers or as a spread for sandwiches and wraps.
Final Thoughts: The Undisputed Dip Champion
There is nothing that brings a party together quite like a truly great, hot, cheesy dip. This Hot Artichoke-Spinach Dip is everything you want in a game day snack—it’s comforting, wildly flavorful, and perfect for sharing. The fact that it’s a healthier version is just our little secret. I hope it becomes the star of your Super Bowl celebration. Happy Dipping!
