Hot Spinach-Artichoke Dip

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

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Nutritional Information

Amount per serving
  • Calories: 95
  • Fat: 6.6g
  • Saturated fat: 4.1g
  • Protein: 4.4g
  • Carbohydrate: 4.5g
  • Cholesterol: 22mg
  • Iron: 2.7mg
  • Sodium: 230mg
  • Calories from fat: 63%
  • Fiber: 1.1g
  • Calcium: 95mg

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

  1. Preheat oven to 350°.
  2. 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.
  3. 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.
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