- Calories: 50
- Protein: 3 g
- Total Fat: 2 g
- Unsaturated Fat: 0.5 g
- Saturated Fat: 1.5 g
- Cholesterol: 5 mg
- Total Carbohydrate: 6 g
- Dietary Fiber: 1 g
- Total Sugar: 1 g
- Natural Sugar: 1 g
- Added Sugar: 0 g
- Sodium: 490 mg
It’s a fiery collision of Buffalo wings and spinach artichoke dip! Savory, cheesy, and oh-so-hot, hot, hot—this dip is also shockingly light on calories and loaded with fiber-rich veggies (hello, spinach and artichoke!). As you’re whipping it up, you’ll have important decisions to make; When it comes to the cheese, Blue Cheese or Parm? Regarding heat, G-rated or X-rated? In the spirit of research (ahem) I’ve tested every variation and you can’t go wrong. Enjoy it piping hot with your favorite whole grain chips or raw, crunchy veggies like carrots, celery and bell peppers. The leftovers are also great as a sandwich spread or on top of baked potatoes. Dip, dip hooray!
- Prep time
- Total Time
• 1 box (10 ounces) frozen, chopped spinach
• ¾ cup low-fat mayonnaise
• ½ cup grated Parmesan cheese or crumbled blue cheese
• 1 can (14 ounces) artichoke hearts, rinsed and drained, chopped and patted dry with paper towels
• ¼ cup hot sauce, plus more for optional topping
• 2 scallions (green onions), finely chopped, plus more for optional topping
Preheat the oven to 350°.
Microwave frozen spinach for about 4 to 5 minutes and let cool. Drain out all the water by pressing or squeezing with paper towels or a cheesecloth. Set aside.
In a medium bowl, mix together the mayonnaise and cheese until well combined. Stir in the drained spinach, chopped artichoke hearts, hot sauce and scallions. Mix thoroughly.
Spoon the mixture into a small casserole dish and top with extra crumbled blue cheese (or grated Parm), chopped scallions and a drizzle of hot sauce, if desired. Bake for 25 minutes, or until heated through.
Serving Size: ¼ cup dip
Try my Avocado Ranch Dip.