Hot Spinach-Artichoke Dip

Hot Spinach-Artichoke Dip Recipe
Oxmoor House
Topped with gooey melted cheese, this creamy appetizer will be a hit at your next party.

Yield:

18 servings (serving size: 1/4 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 12 Minutes
Cook: 27 Minutes

Nutritional Information

Calories 95
Fat 6.6 g
Satfat 4.1 g
Protein 4.4 g
Carbohydrate 4.5 g
Cholesterol 22 mg
Iron 2.7 mg
Sodium 230 mg
Caloriesfromfat 63 %
Fiber 1.1 g
Calcium 95 mg

Ingredients

1 tablespoon light butter
1 cup finely chopped onion
2 garlic cloves, minced
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (8-ounce) can sliced water chestnuts, drained and coarsely chopped
1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (8-ounce) carton reduced-fat sour cream
1 cup (4 ounces) pre-shredded, reduced-fat Cheddar cheese, divided
1 teaspoon hot sauce
1/2 teaspoon salt
1/4 teaspoon pepper
Cooking spray

Preparation

Preheat oven to 350°.

Melt butter in a large nonstick skillet over medium heat. Add onion and garlic; sauté 5 minutes or until tender. Add spinach, water chestnuts, and artichokes; sauté 2 minutes. Add cream cheese, sour cream, 1/2 cup Cheddar cheese, and next 3 ingredients.

Spoon into an 11 x 7-inch baking dish coated with cooking spray. Top with remaining 1/2 cup Cheddar cheese. Bake at 350° for 18 to 20 minutes or until thoroughly heated. Serve with baked tortilla chips.

Note:

Oxmoor House Healthy Eating Collection

January 2003
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