Spinach Artichoke Dip

Spinach Artichoke Dip

This isn’t JUST Spinach Artichoke Dip…. no, no, no no. It is Spinach Artichoke dip ammmmmmmped up. Get ready for this… Spinach Artichoke Dip with Roasted Garlic, Bacon and Jalapenos. Mmmmmmmmmmmmmhhhhhmmmmmmmm.

Seeing as though this Sunday was incredibly gloomy, (but 60 degrees in Chicago, in the middle of December- like whaaaaat?)  and that I hadn’t eaten all day, I decided to make a big batch of this. I added slowly but surely to the dip to develop my own recipe. With cooking, not including baking, it is very easy to create your own meals/dips/whatever you like. Spinach Artichoke dip in general, has the possibility to be suuuuuuper unhealthy. Yes, this dip does have bacon in it, but there are many healthy alternatives. I would love to had made this dip healthier than I did, but we already had majority of the ingredients, and well I didn’t feel like being wasteful, so I used what we had.


Here’s how you could make this dip healthier

Bacon– Turkey Bacon, Veggie Bacon, or you could leave out the bacon. In all honestly, it does add a really nice crunch and flavor to the dip.

Mozzarella and Parmesan Cheese– Low-Fat or Fat Free cheese, or you could use veggie cheese (such as Go Veggie!)

Cream Cheese– Low Fat Cream Cheese is probably the only option for going healthier… if any one else has any ideas- feel free to comment!

Butter– I used Coconut Oil instead of butter, that doesn’t neccessarily lessen the amount of calories, or fat, but it is a healthier alternative to butter. You could use any other butter/oil substitute that you like. I’ve used SmartBalance, as I’ve mentioned before, with added Omega-3… that worked great too!

Below you will find the printable recipe- so you can make this amazing dip for yourself!

Spinach Artichoke Dip


  • 4 oz. Cream Cheese, half a block
  • 1 c. Greek Yogurt, plain
  • 1 c. Mozzarella, shredded
  • 1 c. Parmesan, shredded
  • 1 tbsp Coconut Oil
  • 7 oz. Artichokes (roughly 4-5 hearts), chopped
  • 1 c. Frozen Chopped Spinach
  • 4 slices Bacon, cooked and chopped
  • 2 cloves Garlic, chopped
  • 1 Jalapeno, chopped


  • Using a large frying pan, cook your bacon. Once cooked, place on a plate covered with a paper towel. Let the bacon cool. Don't touch the grease in your pan.
  • While the bacon is cooling, chop your garlic and jalapeno into tiny pieces.
  • Your bacon should be cooled enough to chop. Chop your bacon into tiny pieces.
  • Dump the grease into the garbage. Leave whatever grease residue there is left over on the pan.
  • Using your bacon-greased pan, dump your garlic, jalapeno, and bacon onto the pan.
  • While this that mixture is cooking in the pan, get a large pot out.
  • In the large pot, over medium heat, heat your cream cheese, greek yogurt, mozzarella, parmesan and coconut oil. Stir until the mixture is completely melted together.
  • Stir in your artichokes and spinach
  • Stir in your bacon, garlic, and jalapeno mixture
  • Stir for a few more minutes, add salt and pepper to taste and enjoy!
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