If you've ever had Spinach Artichoke Dip from Joey's restaurant, you'll understand my need to make a copycat. And although it hasn't been on their menu for a number of years, I just couldn't stop thinking about it.
But it's not just a copycat, this Healthy Spinach Artichoke Dip dip is a lighter and Weight Watchers friendly version @ 4 WW points on the blue plan. This hot spinach and artichoke dip is ideal for a guilt-free game day, movie night, game night or bringing along to a potluck. And no one will even suspect it's healthy, lighter or Weight Watchers Friendly!
Jump to:
My kids are my key guinea pigs (aka recipe testers). And since I always get my kids' opinions (they have very discerning palates) I try to have some fun with it. For this recipe, I ran a blind taste test with my daughter. I actually blind-folded her and had her taste the original Joey's copycat recipe I created, then the lightened up version. She picked the lightened up version as her favorite! I was a little surprised, but very pleased. This girl knows her dips!
🥘 Ingredients
This healthy spinach artichoke dip has no mayo and no cream cheese, but uses sour cream and Greek yogurt instead. For this recipe, you'll need:
- butter * I use unsalted
- all-purpose flour
- onion
- garlic
- salt
- Greek yogurt (non-fat)
- light Parmesan cheese (or non-fat)
- sour cream (non-fat)
- light Monterey Jack cheese
- lemon juice
- Tabasco sauce
- spinach (frozen) * you can use fresh spinach instead, but you'll need double the amount
- canned or marinated artichokes *the jarred is more flavorful, as it's usually marinated
- agave * you can use liquid honey as a substitute, but you'll need to double the amount
- milk (1%)
🔪 Instructions
What's different about this healthy spinach and artichoke dip is that you don't have to bake it. It's very easy and quick to make on the stove top, so it can be made ahead and reheated in either the microwave or on the stovetop.
- In a medium sized saucepan over medium heat, melt butter, with onion, garlic and salt, Cook and stir until the onions become translucent and softened, approximately 3-4 minutes. Add flour and whisk until the flour is fully incorporated.
- Over low heat, whisk in the milk, one third at a time, making sure the mixture (roux) is smooth before adding the remainder.
- Once all of the milk has been added, keep whisking to ensure a smooth creamy texture.
- Simmer the mixture for 5 minutes over low heat, stirring frequently to prevent burning.
- Remove pot from the heat/element, add remaining ingredients, mix gently but thoroughly.
- Return to element and heat over low until warmed through.
💭What to serve with Spinach Artichoke Dip
- mini pita pockets
- veggies - cucumbers, carrot sticks, celery
- water crackers
- tortilla chips
🌡️Storing
Fridge: Store this dip in a sealed container in the fridge for up to 3 days. Do NOT freeze it!
Reheating: Reheat in the microwave for about 45 seconds-2 minutes (depending on your microwave) or reheat on stovetop on low, while stirring frequently, until warmed through.
👪 Serving size
This recipe is 8 servings and they are decent sized servings (about ⅓ of a cup). I've seen some other recipes out there that are WW friendly, but claim to feed 15 people (for the same amount of dip) Get real people?! Who out there actually considers a couple of tablespoons a serving? Oh and compared to the original, it's so much lower! According to My Fitness Pal the original Joey's Restaurant (Canada) Spinach and Artichoke dip is 1000 calories for 1 bowl with chips!
So if you're looking for healthy artichoke and spinach dip recipes, then you'll love this one!
💭 Top tip
If you have leftover dip, then be sure to try this "Spinach artichoke twice baked potatoes" I happened to have both leftover baked potatoes and leftover healthy spinach and artichoke dip, so this was perfect (and delicious)!
- Preheat the oven to 400 degrees F. Cut baked potatoes in half lengthwise. Scoop out the potato flesh into a large mixing bowl. Mash with a potato masher or fork. Add the leftover dip. Divide the mixture evenly and spoon it back into the potato shells. Sprinkle with a little Monterey Jack cheese (or you could use another type of cheese, if you prefer.)
- Cook the potatoes in preheated oven for 15 minutes. Remove from the oven and sprinkle with salt and pepper, if desired. Serve warm.
And if you like these, you'll love my Caesar Twice Baked Potatoes with leftover Caesar salad dressing!
Creating a copycat recipe is much more challenging than simply creating a recipe from scratch so you know it's worth it when I'm willing to put in that level of effort! I'm sure you'll find this Healthy Spinach Artichoke Dip worth it too. And if you like this Copycat recipe, you may like my other copycat recipes:
- IHOP pancake recipe - Harvest Grain & Nut (Copycat)
- Ginger Beef Recipe (Calgary Ginger beef restaurant copycat)
- Grilled Steak Salad with Feta and Clamato Dressing (Moxie's Copycat)
- Monterey Chicken - Bonanza Copycat
- Moxie’s Sweet Potato Fries with Garlic Mayo Dip (copycat)
- Pistachio Frappuccino (Starbucks Copycat)
- Boo Batter Ice Cream (no churn) Cold Stone Copycat
- Dill Pickle Pizza (Calgary Stampede Copycat)
- No Churn Butterbeer Ice Cream (Calgary Stampede Copycat)
And if you're looking for additional WW friendly dips, check out my Cowboy Caviar Dip! It's 1 WW point on blue, for ¼ cup. And see more WW friendly dips at the bottom of this post!
⭐ REVIEWS
Did you make this recipe? Please RATE THE RECIPE below!
Please SUBSCRIBE (get my FREE E-cookbook) and be sure to FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST!
📋 Healthy Spinach and Artichoke Dip Recipe
Ingredients
- 1.5 tablespoon butter
- ½ onion, diced
- 2 teaspoon minced garlic
- ¼ teaspoon salt
- 2 tablespoon all-purpose flour
- ½ cup 1% milk
- 1 cup non- fat Greek yogurt
- ¾ cup light grated parmesan cheese
- 2 tablespoon non-fat sour cream
- ¼ cup light grated Monterey cheese
- 1 tablespoon fresh lemon juice
- 10 drops Tabasco sauce
- 300 g -pkg of frozen spinach thawed and squeezed to remove excess water
- 1 cup artichokes, canned or jarred drained and coarsely chopped (rinse them if you are using canned)
- 1 teaspoon agave *can substitute 2 teaspoon honey
Garnish (optional)
- additional parmesan cheese, sprinkled
- lemon zest
Instructions
- In a medium sized saucepan over medium heat, melt butter, with onion, garlic and salt, Cook and stir until the onions become translucent and softened, approximately 3-4 minutes. Add flour and whisk until the flour is fully incorporated.
- Over low heat, whisk in the milk, one third at a time, making sure the mixture (roux) is smooth before adding the remainder. Once all of the milk has been added, keep whisking to ensure a smooth creamy texture.
- Simmer the mixture for 5 minutes over low heat, stirring frequently to prevent burning. Remove pot from the heat, add remaining ingredients, mix gently but thoroughly.
- Return to element and heat over low until warmed through.
Garnish (optional)
- I love to grate a little lemon zest on it for color and for a bit of zing!
- Serve with warm tortilla chips, cracker and/or veggies. Enjoy!
Notes
- Preheat the oven to 400 degrees F. Cut baked potatoes in half lengthwise. Scoop out the potato flesh into a large mixing bowl. Mash with a potato masher or fork. Add the leftover dip. Divide the mixture evenly and spoon it back into the potato shells. Sprinkle with a little Monterey Jack cheese (or you could use another type of cheese, if you prefer.)
- Cook the potatoes in preheated oven for 15 minutes. Remove from the oven and sprinkle with salt and pepper, if desired. Serve warm.
My Amazon Recommendations (affiliate links)
Nutrition
🍲More dip recipes!
- Healthy Buffalo Chicken Dip
- Yogurt Hummus (no tahini)
- Baked Artichoke & Cilantro Pizza Dip (Gluten-free)
- Easy Layered Nacho Dip (Gluten-free)
- Cowboy Caviar Dip
- Moxie’s Sweet Potato Fries with Garlic Mayo Dip
Leave a Reply