Spinach-and-Artichoke Dip

40 Reviews
ADD YOUR REVIEW
Hands-on Time
13 Mins
Total Time
46 Mins
Yield
Serves 22 (serving size: about 1/4 cup)
By Krista Ackerbloom Montgomery
October 2013
RECIPE BY Cooking Light

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.

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)

Nutritional Information

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

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 3

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

Also appeared in: Cooking Light, September, 2000

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Ratings & Reviews

crystalfury's Review

Meblack
December 31, 2009
This turned out to be quite good. I used fresh spinach instead of frozen spinach. It felt like a lot of work to mix everything together, maybe I should have softened the cream cheese more.

Bite-sized twist

QZahmis
December 02, 2017
I like to add a twist to this by making bite size phyllo shells filled with the spinach artichoke dip.  I also like to add green chiles.  It is very popular when I take these to a potluck.

Meblack's Review

dmloss
February 06, 2012
I thought this was supper easy and tasted great. I do have to admit that I did not do the light version. I used all regular cream cheese and sour cream. So other than it was higher in calorie It tasted great.

Danika12's Review

nicolesteger
September 30, 2013
Super easy and very flavorful. It did not feel it was lacking vs. the full fat versions.

Pianoman6470's Review

jennishook
February 04, 2013
N/A

Lindsey07's Review

sdusablon
January 02, 2013
Made the night before Christmas get-together then refrigerated. Baked before guests arrived. Everyone loved it. I did not use any fat free items though. You could tasted the garlic but it was not over powering at all. It was more creamy than other dips i have had, so if you like it more chunky, I would recommend adding more spinach or artichokes. This is the best home-made recipe I have made (out of several) however I have had better at a restaurant before, which is why i gave 4 stars instead of 5.

Manderin's Review

Lindsey07
January 02, 2009
There are so many spinach artichoke dip recipes out there that you could make a different for every party. However, this is one that I will definately fall back on from now on. I like that it didn't have mayonnaise. Delicious!

BlairRumley1's Review

carajane
August 15, 2012
N/A

PKcookin's Review

Danika12
November 12, 2013
N/A

Tala33's Review

user
October 31, 2010
An easy to make, never-fail recipe. I am always asked to bring it to parties...it's become my signature recipe!