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Favorite Hot Artichoke Spinach Dip

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. The best part is, when its a healthy spinach artichoke dip, you can get seconds! —Michelle Wentz of Fort Polk, Louisiana
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    18 servings

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

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Average Rating:
  • allison
    Feb 20, 2020

    The recipe tasted "ok." Not very creamy.

  • 7833louis
    Feb 4, 2019

    This is absolutely wonderful! It tastes so much more elegant than spinach-artichoke dip one typically gets in restaurants. Every time I take it somewhere I'm asked for the recipe or to bring it again. Thanks for sharing!

  • jackie.baker
    Feb 7, 2018

    Wasn't a fan of this recipe. I found it very dry, maybe too much spinach. I won't be making this again.

  • Debglass11
    Jan 8, 2018

    This dip is wonderful! Made as directed, except I used regular cream cheese and regular shredded sharp cheddar instead of low fat. Everyone loved it. It was especially good spread on bagels the next morning! I've made many spinach dips over the years and this one's a definite keeper!Volunteer Field Editor

  • jeanemed
    Jan 1, 2018

    I've made this a few times--Good and not greasy. I used fat free cheddar, Neufch?tel cheese and fat free sour cream. My husband thought it tasted like the dip at a nearby restaurant. I also used dried spinach this most recent time making it because that's what I had on hand--made it much easier. Also, I put in garlic too, and I liked the flavor even better but it is optional. Either way is good.

  • sjpoor
    Oct 2, 2016

    I usually serve this as a vegetable dish with dinner when we have guests. It is always a success and the only way one of our close friends will eat spinach. He always has more than one helping. It is really one of our favorite side dishes and goes great with steak, salmon or roast beef or just about anything. The only low fat items I use are sour cream and neufatel cheese. I did add 1/2 cup each of green onion and celery cooked in 4 or 5 strips of bacon.

  • erinalina
    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
    Jan 11, 2015

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

  • quietgardens
    Jan 3, 2015

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

  • Hannah0418
    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.