Spinach Artichoke Spread Recipe

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"This baked spinach and artichoke blend makes a great appetizer for any occasion," remarks Nancy Farmer of Jordan, Arkansas. Serve it warm from the oven with reduced-fat crackers.
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:16 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 16 servings


  • 1 package (8 ounces) reduced-fat cream cheese, softened
  • 1 cup (8 ounces) reduced-fat sour cream
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 package (8 ounces) frozen artichoke hearts, thawed, drained and chopped
  • 2 teaspoons lemon juice
  • 1/2 teaspoon salt-free seasoning blend
  • 1/2 teaspoon pepper
  • Reduced-fat crackers

Nutritional Facts

One 1/4-cup serving (calculated without crackers) equals 49 calories, 3 g fat (0 saturated fat), 10 mg cholesterol, 82 mg sodium, 3 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.


  1. In a large bowl, beat cream cheese and sour cream until smooth. Stir in spinach and artichokes. Add the lemon juice, seasoning blend and pepper.
  2. Transfer to a 9-in. pie plate coated with cooking spray. Bake at 350° for 20-30 minutes or until mixture bubbles around the edges. Serve warm with crackers. Yield: 4 cups.
Originally published as Spinach Artichoke Spread in Quick Cooking December 2000, p15

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Reviewed Jul. 6, 2013

"This was very tasty. Enjoyed by many guest at a recent gathering."

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