This baked artichoke dip is super easy, deliciously creamy, and mayonnaise free. It has less fat and fewer calories than the classic recipe, but it’s still loaded with flavor!
I made this cheesy artichoke dip to serve to friends at a playoff game party. My mini corn dog muffins are always a hit, but I also wanted a creamy dip for the veggies and chips.
Making this baked artichoke dip without mayonnaise and using light cream cheese lowers the calories and fat grams without sacrificing any flavor. In place of the mayonnaise I used light sour cream and fat free Greek yogurt.
This artichoke dip is easy to make and ready to serve in less than an hour.
How to Make Lite Cheesy Baked Artichoke Dip
Preheat your oven to 350 degrees and set aside an 8-inch or 9-inch pie plate or baking dish.
Place the softened cream cheese in a large mixing bowl. Using an electric mixer, beat the cream cheese until smooth.
Add the sour cream, Greek yogurt, and cornstarch to the mixing bowl. Beat together until smooth.
Add the remaining ingredients and stir until combined.
Place the dip in a pie plate or baking dish and you’re ready to bake.
Bake at 350 degrees for 35-40 minutes until the edges are golden brown and the center is bubbling.
Serve the dip hot with chips or vegetables.
Pro Tips
- Allow the cream cheese to warm up to room temperature before using. Softened cream cheese will mix up more easily than cream cheese right from the fridge.
- You can lighten up the dip further by using 1 cup fat free Greek yogurt and eliminating the sour cream. If you do, increase the amount of cornstarch to 1 tablespoon. The cornstarch adds thickening to the yogurt.
- If you prefer a milder artichoke dip, simple leave out the hot sauce and red pepper flake.
Can this Baked Artichoke Dip be Made Ahead of Time?
This cheesy dip is super easy to make the day before a party. Follow the recipe to the point where you put the dip in the baking dish. Then cover the dish with plastic wrap and place in the refrigerator until you’re ready to bake.
Bake the dip for 35-40 minutes in a pre-heated 350-degree oven, then serve and enjoy.
If you need an easy recipe for your next party, give this Lite Cheesy Baked Artichoke Dip a try. Your friends and family will devour it. Enjoy!
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This baked artichoke dip is super easy, deliciously creamy, and mayonnaise free.
- 1 (8 ounces) light cream cheese, room temperature
- 1/2 cup light sour cream
- 1/2 cup fat free Greek yogurt
- 1 1/2 teaspoons cornstarch
- 1 (14 ounces) can artichoke hearts, drained and chopped
- 1/2 cup shredded Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/4 teaspoon hot sauce
- 1/2 teaspoon Worcestershire sauce
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes
- Salt and pepper
Preheat oven to 350 degrees.
In large mixing bowl, beat cream cheese with electric mixer until smooth.
Beat sour cream, yogurt, and cornstarch into cream cheese until smooth.
Add in remaining ingredients and stir until combined.
Transfer mixture to an 8" or 9" pie plate or baking dish.
Bake for 35 to 40 minutes until edges are golden brown and center is bubbling.
Serve hot with chips or vegetables.
- Allow the cream cheese to warm up to room temperature before using. Softened cream cheese will mix up more easily than cream cheese right from the fridge.
- You can lighten up the dip further by using 1 cup fat free Greek yogurt and eliminating the sour cream. If you do, increase the amount of cornstarch to 1 tablespoon. The cornstarch adds thickening to the yogurt.
- If you prefer a milder artichoke dip, simple leave out the hot sauce and red pepper flake.
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