Evelyn Reed This low sodium version keeps the creamy texture and mild tangy flavor you love. It’s made with reduced-sodium cheese, fresh garlic, and spinach for a kidney-friendly snack. Perfect for gatherings, this dip is simple to make and fits into a DASH diet easily.
Ingredients Needed
- 8 oz low-sodium cream cheese: softened
- ¼ cup low-sodium Greek yogurt: creamy alternative to mayo
- ¼ cup low-sodium Parmesan substitute: grated
- ¼ cup shredded part-skim mozzarella (low-sodium): melts well
- 1 clove garlic: minced
- ½ teaspoon dried basil: flavor without salt
- 1 (14 oz) can artichoke hearts in water: drained and chopped
- ½ cup frozen chopped spinach: thawed and drained well
How To Make Low Sodium Spinach Artichoke Dip
Preheat Oven:
Set oven to 350°F (175°C). Lightly grease a small baking dish with cooking spray.
Mix Base:
In a bowl, combine cream cheese, Greek yogurt, Parmesan substitute, garlic, and basil until smooth.
Add Vegetables:
Gently fold in chopped artichoke hearts and drained spinach.
Top and Bake:
Transfer mixture to baking dish. Sprinkle low-sodium mozzarella on top. Bake 20–25 minutes until bubbly and slightly golden.
Recipe Tips
- Drain spinach well to prevent watery dip.
- Taste before baking—skip extra salt for reduced sodium.
- Use fresh basil for extra flavor without added sodium.
How to Store & Reheat
- Room Temperature: Keep out no longer than 2 hours.
- Fridge: Store in airtight container up to 3 days.
- Freezer: Freeze in small portions for 1 month. Reheat in oven until warmed through.
Nutrition Facts (Approx. per serving)
- Calories: 85
- Sodium: ~90 mg
- Protein: 4 g
- Fat: 6 g
- Carbs: 3 g
- Fibre: 1 g
- Sugar: 1 g
FAQs
Can I make this dip ahead of time?
Yes, assemble and refrigerate up to 24 hours before baking. Bake just before serving.
What can I use instead of cheese?
Use nutritional yeast for a cheesy flavor without sodium.
Can I make this dairy-free and low sodium?
Yes, use dairy-free cream cheese and plant-based mozzarella with no added salt.
How do I lower sodium even more?
Rinse artichokes under water and use only part-skim mozzarella sparingly.
Try More Recipes:
Low Sodium Spinach Artichoke Dip
Course: AppetizersCuisine: AmericanDifficulty: Easy12
servings10
minutes25
minutes85
kcalCreamy, cheesy, and heart-healthy — this dip is perfect for a low salt appetizer that still feels indulgent.
Ingredients
8 oz low-sodium cream cheese, softened
¼ cup low-sodium Greek yogurt
¼ cup low-sodium Parmesan substitute, grated
¼ cup low-sodium mozzarella, shredded
1 clove garlic, minced
½ tsp dried basil
1 (14 oz) can artichoke hearts in water, drained and chopped
½ cup frozen spinach, thawed and drained
Directions
- Preheat oven to 350°F (175°C).
- Mix cream cheese, yogurt, Parmesan substitute, garlic, and basil.
- Fold in artichokes and spinach.
- Transfer to dish, top with mozzarella.
- Bake 20–25 minutes until bubbly and lightly browned.
