Favorite Hot Artichoke Spinach Dip Recipe
Favorite Hot Artichoke Spinach Dip Recipe photo by Taste of Home
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Favorite Hot Artichoke Spinach Dip Recipe

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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
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:18 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 18 servings


  • 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

Nutritional Facts

1/4 cup: 71 calories, 3g fat (2g saturated fat), 9mg cholesterol, 342mg sodium, 6g carbohydrate (0g sugars, 2g fiber), 6g protein Diabetic Exchanges: 1 lean meat, 1 vegetable.


  1. 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.
  2. 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.
Originally published as Hot Spinach Artichoke Dip in Light & Tasty December/January 2003, p39

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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erinalina 240110
Reviewed Dec. 24, 2015

"I've made this as written, and it's wonderful. Now when I make it, I sub greek yogurt for the sour cream and nobody can tell the difference. Sometimes I add a can of green chilies and/or jalapenos for a little kick."

bylaw 217587
Reviewed Jan. 11, 2015

"I have been making this for a long time. It is a favorite."

quietgardens 216748
Reviewed Jan. 3, 2015

"Hardly noticed it was a healthy version! Makes a ton, so bring a hungry bunch!"

Hannah0418 136535
Reviewed Dec. 12, 2013

"The bowl is empty after every event I've taken this to. I bake it in the oven though, not the microwave."

Allison_Suer 53184
Reviewed Dec. 1, 2013

"I didn't use the lowfat version of anything. This recipe was very green tasting, not overpowered by cheese. I would have liked a creamier taste."

nancymcf 122417
Reviewed Nov. 27, 2013

"I made this for a company carry in. I also put it in over at 375 for about 20 min. It was gobbled up quickly."

carrey248 54155
Reviewed Sep. 22, 2013

"I made this for a family dinner party, and they dubbed it "boomerang dip" because you keep coming back for more. haha! It is really good. I will definitely make it again."

dccookin 132598
Reviewed Aug. 4, 2013

"I love, love, love this recipe! It's delicious as an appetizer with pita chips and then as a toast topper the next morning."

cbybee 83007
Reviewed Jul. 5, 2013

"Very good! I put it in the oven for about 20 min. At 375 insteadt of putting it in the microwave. Just till it was a little brown on top and bubbling."

redmonc1 36844
Reviewed Nov. 20, 2012

"Made this for a lunch at work. Very easy to prepare and everyone loved it. No one knew that it was a lighter version of the dip."

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