RecipeSpinach Artichoke Dip

Nutrition Facts
Amount per Serving
  • Calories: 50
  • Protein: 3 g
  • Total Fat: 2 g
    • Saturated Fat: 0.5 g
    • Unsaturated Fat: 1.5 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 5 g
  • Dietary Fiber: 2 g
  • Total Sugar: 0g
  • Sodium: 300 mg
Take Note

Contains Dairy

I profess my love for artichoke spinach dip. Oh my goodness, it’s so rich and creamy and pairs well with so many things (pass the crudité, crackers, pita chips and tortilla chips!). This lightened-up rendition has become one of my family’s favorite appetizers, and I hope you love it as much as we do. Featuring two wonderful veggies—spinach and artichokes–it delivers an array of vitamins and a good amount of fiber, too, along with its dreamy flavor. Serve it piping hot with dippers of choice, and stash any leftovers in the fridge, as it’s also great as a sandwich spread or baked potato topper the next day.

  • Prep time
  • Total Time
This recipe makes 12 Servings
  • • 1 10-ounce box frozen, chopped spinach
  • ¾ cup low-fat mayonnaise
  • • ½ cup grated Parmesan cheese
  • • 1 14-ounce can artichoke hearts, rinsed and drained, finely chopped
  • • 2 scallions (green onions), finely chopped
  • • ½ teaspoon kosher salt or coarse sea salt (optional)

Preheat the oven to 350°F.

Microwave the frozen spinach according to package directions. Squeeze out a majority of the water with paper towels or cheesecloth. Set aside.

In a medium bowl, mix together the mayonnaise and cheese. Stir in the spinach, artichoke hearts, scallions and salt. Mix thoroughly.

Spoon the mixture into a small casserole dish and bake for 25 minutes, or until hot.

Serving Size: ¼ cup dip

Try these Spinach Artichoke Dip Pizzas!