It’s not a Super Bowl Party if you don’t have a dip. Our team of dietitians loves a good spinach artichoke dip made with tangy Greek yogurt blended with the buttery velvet touch of cream cheese. Since it’s likely this won’t be the only dip at the spread, we did consider lightening it up with Prairie Farms non-fat Greek Yogurt in lieu of sour cream, and we also choose Prairie Farms premium award-winning Neufchatel which is lower in fat content than traditional cream cheese but shares a similar rich texture and flavor. This keeps the sat fat down to only 5 grams per serving! Not bad for a bowl full of creaminess!

Party with plants!

As dietitians it would be a disservice if we didn’t highlight the superpowers of the plants in this spinach artichoke dip. Canned artichokes are heads over tails easier to work with than fresh artichokes, and they’re a wonderful source of blood-pressure lowering nutrients (especially important if the Super Bowl game is close!). Concerned about salt? Just rinse your canned artichokes before use.

Think frozen spinach has less nutrition? Unless you cook the heck out of it, frozen vegetables are often more nutritious than fresh because they’re picked at peak ripeness when nutrient levels are highest before nutrients can degrade. Power up with frozen spinach! Just 1 cup of frozen spinach as 4x the amount of nutrients (fiber, folate, iron and calcium) compared to 1 cup fresh!

Pair it with…

Of course, tortilla chips serve as a sturdy scoop, but if you’d like to arrive at bedtime with a light stomach, you might balance your Super Bowl snacks with extra veggies. Carrots, bell peppers or celery would make for colorful dipping stick!

And, if you need a sweet treat to compliment this, delicious savory appetizer, try our Lemon Pistachio Cake.

May your team come out on top!

hot spinach artichoke dip in a white pie dish
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spinach artichoke dip in a white dish

Game Day Recipe – Spinach Artichoke Dip

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  • Author: Jennifer McDaniel


  • 4 oz. reduced-fat cream cheese
  • 1/3 c. Greek yogurt, plain
  • 1/4 c. Parmesan-Reggiano cheese
  • 2 cloves garlic, minced
  • 10 oz. frozen spinach, thawed and drained of moisture
  • 10 oz. jar marinated artichoke quarters, drained and coarsely chopped
  • 1/2 c. shredded mozzarella cheese (divided)
  • 1 tsp. chili pepper in oil



1. Preheat the oven to 375 degrees.


2. Press all water out of frozen spinach. Mix and blend together all ingredients AND only one ¼ cup mozzarella.


3. Transfer the mixture to a small baking dish and top with remaining mozzarella cheese.


4. Bake in the preheated oven until the cheese is bubbling and starting to brown, 20-30 minutes.


5. Serve hot. Enjoy!



  • Serving Size:
  • Calories: 72
  • Sugar: 1.7 g
  • Sodium: 196.3 mg
  • Fat: 3.6 g
  • Saturated Fat: 2 g
  • Carbohydrates: 5.1 g
  • Protein: 5.7 g
  • Cholesterol: 11.6 mg