Get the printable recipe for this cheesy, creamy upgraded Veggie-Packed Spinach and Artichoke Spread. It’s the perfect healthy appetizer for your next party!

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One of my favorite things about food is its ability to connect people to each other by creating memories.

To tell you the story of Spin Dip – what Brandi and I always called the Spinach & Artichoke Dip from Applebee’s where we both worked – I have to start much before then.

I’ve worked with food – in the kitchen, in foodservice, with nutrition – all my life.

When I was just learning to walk, I started my food journey by helping make scrambled eggs for the harvest crew. My journey continued as I helped my mom make lunches during the summertime – again for the harvest crew. As middle- and high-schooler we made so many memories growing and selling sweet corn as a fundraising project.

My first “real” job as a teenager was working for my best friend’s mom in her local diner; when my friend worked the same shifts as me we probably spent more time laughing than we did flipping burgers.

In college, I worked for Panda Express and woke up at 5:30 every morning to roll sushi before I went to class. I had a different colored Panda Express shirt for every day of the week, and I always smelled like orange chicken when I went to my Anatomy & Physiology class.

But my favorite job in foodservice was during the summer, when I went home between college semesters, when I worked at Applebee’s Neighborhood Grill & Bar in Hutchinson, Kansas.

At the time, Hutchinson seemed to me like a “city” with a population of 40,000. But I grew up in a town of less than 2,000, too small to have a McDonald’s, so driving 30 miles to work as a server at an actual “restaurant” was a big deal for 18-year-old me.

I met some great friends, there, too. When my friends Brandi and Zach worked the closing shift with me in the summer, sometimes we’d leave at the same time as the sprinklers came on and so would run through them like ridiculous big kids.

Applebee’s is where I was introduced to Spin Dip – a.k.a. Spinach and Artichoke Dip. It was cheap, it was delicious, it was filling. So many nights Brandi and I shared an order of Spin Dip for dinner.

Fast-forward to adulthood, to requests for appetizers to bring to a party, to hosting parties of my own. Spin Dip entered my life once again.

This time I was a full-blown Registered Dietitian on a mission to create delicious food which nourishes both body and soul. Like so many other recipes, I’ve upgraded the Spin Dip of Applebee’s past and am excited to share this family-favorite dish with you now: Veggie-Packed Spinach and Artichoke Spread.

This recipe is an ultra-thick version of the dish which I like to serve on veggies to balance the richness or on crusty bread to hold the weighty spread. It has more veggies, more protein, and less saturated fat, but all of the flavor you love from the traditional dip.

To make this spread, heat oven to 400 degrees Fahrenheit. Prepare an 8×8 baking dish by spraying with cooking spray.

Soften 8 ozs of 1/3-less-fat cream cheese to room temperature by setting at room temperature for an our or heat in glass bowl 30-60 seconds in microwave.

To a large glass mixing bowl add softened cream cheese, one cup plain Greek yogurt, a half cup of Parmesan cheese, a half cup of mozzarella cheese, one teaspoon of minced garlic, and a half teaspoon of dried basil. Stir to mix well.

Coarsely chop about two cups of fresh baby spinach. Drain a can (14.5 ozs) of artichoke hearts and cut into roughly 1/2-inch pieces. Add spinach and artichokes to cheese mixture and stir to combine thoroughly. Transfer to prepared baking dish and spread evenly using back of a spoon or spatula.

Cover dish loosely with foil and bake 20 minutes at 400 degrees. Uncover dish and bake another 10-15 minutes until cheese is bubbly and starting to brown.

Serve hot with veggies, whole-grain pita, as a spread on bread, or a dip with tortilla chips.

Happy veggie-packed eating!

Dietitian Ann of Peas and Hoppiness

Printable Recipe for Veggie-Packed Spinach and Artichoke Spread

Ingredients

• 8 ozs 1/3-less-fat cream cheese (softened)

• 1 cup plain Greek yogurt

• 1/2 cup shredded Parmesan cheese

• 1/2 cup shredded mozzarella cheese

• 1 tsp minced garlic

• 1/2 tsp dried basil (or 2 Tbsp. fresh chopped basil)

• 2 cup fresh spinach (loosely packed)

• 1 (14.5 oz.) can artichoke hearts, drained

 Instructions

1. Heat oven to 400 degrees Fahrenheit. Prepare 8×8 baking dish by spraying with cooking spray. Soften cream cheese to room temperature (if very cold, heat in glass bowl 30-60 seconds in microwave).

2. To a large glass mixing bowl add softened cream cheese, yogurt, Parmesan cheese, mozzarella cheese, minced garlic, and dried basil. Stir to mix well.

3. Coarsely chop spinach. Drain artichoke hearts and cut into roughly 1/2-inch pieces. Add spinach and artichokes to cheese mixture and stir to combine thoroughly. Transfer to prepared baking dish and spread evenly using back of a spoon or spatula.

4. Cover dish loosely with foil and bake 20 minutes. Uncover dish and bake another 10-15 minutes until cheese is bubbly and starting to brown. Serve hot with veggies, whole-grain pita, as a spread on bread, or a dip with tortilla chips.

Printable Recipe | Serves 14 – Serving Size: 1/4 cup – Nutrients per serving: 75 calories — 4g total fat — 15mg cholesterol — 230mg sodium — 4g total carbohydrates — 1g fiber — 2g sugar — 5g protein — www.peasandhoppiness.com

Total time: 45-50 min | Prep time: 12-15 min | Cook time: 30-35 min

Serving Size: 1/4 cup

Pro tip: instead of baking in the oven, add all ingredients to slow-cooker and cook on low 3-4 hours to serve at a come-and-go party. Use fresh basil for better flavor.

Cooking Equipment: Large glass bowl | Cutting board | Chef’s knife | 8×8 baking dish | As an Amazon Associate I earn from qualifying purchases

Leftovers: Refrigerate in airtight container up to a week. Not recommended to freeze.

Coarsely chop spinach: stack spinach leaves into a pile and using chef’s knife cut roughly into uneven bite-sized pieces.

Coarsely chop artichokes: drain can of artichoke hearts. Stack artichokes into a pile and using chef’s knife cut roughly into uneven bite-sized pieces.