Spinach-and-Artichoke Dip

Spinach-and-Artichoke Dip Recipe
Photo: Raymond Hom; Styling: Pamela Duncan Silver
A go-to appetizer for parties, this spinach and artichoke dip has all the creamy-inside, brown-and-crispy-on-top texture and cheesy taste that makes dips like this appealing, but with less calories and fat.


Serves 22 (serving size: about 1/4 cup)
Total time: 46 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 13 Minutes
Total: 46 Minutes

Nutritional Information

Calories 75
Fat 4.2 g
Satfat 2.4 g
Monofat 1.1 g
Polyfat 0.2 g
Protein 5.9 g
Carbohydrate 3.7 g
Fiber 0.4 g
Cholesterol 15 mg
Iron 0.5 mg
Sodium 216 mg
Calcium 150 mg


1/2 cup fat-free sour cream
1/4 teaspoon freshly ground black pepper
3 garlic cloves, minced
1 (14-ounce) can artichoke hearts, drained and chopped
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (8-ounce) block fat-free cream cheese, softened
6 ounces part-skim mozzarella cheese, shredded and divided (about 1 1/2 cups)
1 ounce fresh Parmesan cheese, grated and divided (about 1/4 cup)


1. Preheat oven to 350°.

2. Combine first 7 ingredients in a large bowl, stirring until well-blended. Add 4 ounces (1 cup) mozzarella and 2 tablespoons Parmesan; stir well. Spoon mixture into a broiler-safe 1 1/2-quart glass or ceramic baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly.

3. Preheat broiler to high (leave dish in oven). Broil dip for 3 minutes or until cheese is lightly browned.

Krista Ackerbloom Montgomery,

Cooking Light

October 2013
Also featured in: Cooking Light, September 2000;
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