Thursday, November 4, 2010

Spinach and Artichoke Dip

Photo courtesy

Okay, so you caught me. Once again, I am picture-less. But I just had to post this recipe for you, it's so good and so easy! I've been making this over and over again for more than a year now, and there are some great reasons why. First of all, it's yet another of my favorites from Cooking Light, so it's a little healthier for you than traditional Spinach and Artichoke Dip. In fact, I like this version much, much better than anything I've had in restaurants lately since it's not greasy. It's creamy and delicious, with a slight tang from the artichokes, and I promise that you won't miss the full fat cream cheese at all. Also, I dare you to find a better way to eat your spinach!
My biggest piece of advice when making this dip is to make sure that you thaw the spinach (overnight in the fridge or a few hours on the countertop works) and drain it really well. Put it in a kitchen towel and squeeze out as much liquid as you can - this will keep the dip from being too watery.
Make this today! You won't regret it. It would be perfect for a football party, or as an appetizer at your next holiday gathering. Trust me, if you put a bowl of this out with some chips or crudites, it will be gone in no time!
Spinach and Artichoke Dip
adapted from
  • 2 cups lowfat mozzarella cheese, divided
  • 1/2 cup fat free sour cream
  • 1/4 cup grated Parmesan cheese, divided
  • 1/4 tsp black pepper
  • 3 garlic cloves, crushed
  • 1 14oz can artichoke hearts, drained and chopped
  • 2 8oz blocks neufchatel cheese (or reduced fat cream cheese), softened
  • 1 10oz package frozen chopped spinach, thawed, drained, and squeezed dry
  • Pita chips, baked tortilla chips, or vegetable crudites (optional - for serving)


1. Preheat the oven to 350 degrees F.

2. Drain and squeeze the spinach dry. Set aside.

3. Drain the can of artichokes and chop them into bite sized pieces. Set aside.

4. Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, pepper, garlic, artichoke hearts, and spinach in a large bowl until well combined.

5. Spoon mixture into a baking dish and top with remaining Parmesan and mozzarella cheeses.

6. Bake at 350 degrees for 30 minutes or until it's bubbly and the cheese has melted and is slightly golden brown.

7. Serve with chips or veggies and soak up all the compliments!

1 comment:

  1. I keep meaning to look up a recipe for this because I've been wanting to make it! Can't wait to try :)