Favorite Hot Artichoke Spinach Dip Recipe

Favorite Hot Artichoke Spinach Dip Recipe photo by Taste of Home

Read reviews (19)

Rate recipe

No one will ever suspect that this creamy party classic is lower in fat than the much loved original. The combination of artichoke hearts, spinach and Parmesan cheese gives it great flavor. —Michelle Wentz of Fort Polk, Louisiana

This recipe is:

Contest Winning

Healthy

Quick

Diabetic Friendly

[X]

Rate Favorite Hot Artichoke Spinach Dip Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Favorite Hot Artichoke Spinach Dip Recipe

Prep/Total Time: 15 min.

Yield: 18 Servings

15 15

Ingredients

1 small onion, finely chopped
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 package (8 ounces) fat-free cream cheese, cubed
1 cup (8 ounces) reduced-fat sour cream
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
3/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 to 1/4 teaspoon crushed red pepper flakes
1/4 cup shredded reduced-fat cheddar cheese
Assorted reduced-fat melba toast or pita chips

Directions

In a large nonstick skillet coated with cooking spray, cook and stir onion until tender. Add spinach; cook and stir over medium heat until heated through. Reduce heat to low; stir in cream cheese and sour cream. Add artichoke hearts, Parmesan cheese, salt, pepper and red pepper flakes; cook for 1-2 minutes or until heated through.
Transfer to an ungreased 1-1/2-qt. microwave-safe dish; sprinkle with cheddar cheese. Cover and microwave on high for 2-3 minutes or until cheese is melted. Serve warm with melba toast or pita chips. Yield: 18 servings.

Nutritional Analysis: One serving (1/4 cup) equals 71 calories, 3 g fat (2 g saturated fat), 9 mg cholesterol, 342 mg sodium, 6 g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 1 lean meat, 1 vegetable.

Originally published as Hot Spinach Artichoke Dip in Light & Tasty December/January 2003, p39