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Healthy Spinach Artichoke Dip

Total Time

Prep/Total Time: 20 min.

Makes

3 cups

I love this recipe because you get all of the deliciousness of spinach artichoke dip without the heaviness of too much cheese and cream! It's great with cut up whole wheat pitas for dipping. —Kristyne Mcdougle, Lorain, Ohio
Healthy Spinach Artichoke Dip Recipe photo by Taste of Home

Ingredients

  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 jar (7-1/2 ounces) marinated quartered artichoke hearts
  • 1 tablespoon Italian seasoning
  • 3 tablespoons grated Parmesan and Romano cheese blend
  • 1 teaspoon extra virgin olive oil
  • Carrot and celery sticks

Directions

  1. Drain artichokes, reserve marinade. In a small saucepan, cook and stir beans, spinach, artichokes and Italian seasoning over medium heat until aromatic and heated through, 4-5 minutes. Remove from heat; cool slightly. Transfer to a food processor, add reserved artichoke marinade; pulse until mixture reaches a texture of thick hummus. Pour into a serving bowl; stir in cheese and drizzle with oil. Serve warm with carrots and celery.

Nutrition Facts

1/4 cup: 70 calories, 3g fat (1g saturated fat), 2mg cholesterol, 182mg sodium, 7g carbohydrate (0 sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

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