Spinach-and-Artichoke Dip

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.

Yield: Serves 22 (serving size: about 1/4 cup)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 13 Minutes
Total: 46 Minutes

Nutritional Information

Amount per serving
  • Calories: 75
  • Fat: 4.2g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 5.9g
  • Carbohydrate: 3.7g
  • Fiber: 0.4g
  • Cholesterol: 15mg
  • Iron: 0.5mg
  • Sodium: 216mg
  • Calcium: 150mg

Ingredients

  • 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)

Preparation

  1. 1. Preheat oven to 350°.
  2. 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. 3. Preheat broiler to high (leave dish in oven). Broil dip for 3 minutes or until cheese is lightly browned.
Also featured in: Cooking Light, September 2000
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