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Spinach Artichoke Spread Recipe

"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. YIELD: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 (9 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


  • 1. In a mixing bowl, beat cream cheese and sour cream until smooth. Stir in spinach and artichokes; mix well. Add lemon juice, seasoning blend and pepper. 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.

Nutritional Facts

1/4 cup: 49 calories, 3g fat (0 saturated fat), 10mg cholesterol, 82mg sodium, 3g carbohydrate (0 sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

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Reviewed Jul. 6, 2013

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

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