Spinach + Artichoke Dip

Photo of prepared recipe Spinach + Artichoke Dip

This creamy dip gets a surprising bit of bite from a small amount of horseradish. And it’s loaded with tasty morsels of artichoke hearts, spinach, roasted red bell peppers, and green onions, making it a breeze to sneak some extra vegetables into your diet. Serve it with whole-grain pita chips or raw vegetables for dipping, or spread it on triangles of whole-grain toast.



Servings 26, Serving Size 2 tablespoons, Prep Time 15 minutes, Chill Time 30 minutes

  • 12 oz frozen artichoke hearts, thawed and chopped
  • 1 1/2 cups fat-free plain Greek yogurt
  • 10 oz frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup shredded or grated Parmesan cheese
  • 1/2 cup chopped roasted red bell peppers, drained if bottled
  • 2 medium green onions, thinly sliced
  • 1 tablespoon dried minced onion or 1 teaspoon onion powder
  • 1 teaspoon bottled white horseradish, drained (optional)
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon red hot-pepper sauce


  1. In a medium bowl, stir together all the ingredients. Cover and refrigerate for at least 30 minutes, or until the minced onion has softened.


1 Vegetable

Nutrition Facts

Calories 30
    Calories from Fat 5
Total Fat 0.5 g
    Saturated Fat 0.5 g
    Trans Fat 0 g
    Polyunsaturated Fat 0 g
    Monounsaturated Fat 0 g
Cholesterol 0 mg
Sodium 100 mg
Potassium 105 mg
Total Carbohydrate 3 g
    Dietary Fiber 1 g
    Sugars 1 g
    Added Sugar 0 g
Protein 3 g
Phosphorus 45 mg

This recipe is from Diabetes & Heart-Healthy Recipes published by the American Diabetes Association. ©2019 American Diabetes Association and the American Heart Association. All rights reserved. Available at ShopDiabetes and ShopHeart.