Sunday, February 12, 2012

Spinach Artichoke Dip

We made a spread of food for the Superbowl. We made a huge batch of our chili, our hummus, French Onion Dip and Spinach Artichoke Dip. We'll have the post for the French Onion Dip ready in a couple of days, but today we are sharing our tasty Spinach Artichoke Dip. Typically, this isn't a healthy appetizer, but we tried to lighten it up where we could. 

Here's what you need:
2 cans medium artichoke hearts
1 box of frozen spinach
1 8 oz. package of light cream cheese
1/4 cup light sour cream
1/4 cup olive oil mayonnaise
2/3 cup grated Parmesan, divided
1/4 tsp garlic powder
1/4 tsp kosher salt
1/4 tsp pepper

Here's what you do:
Preheat your oven to 350 degrees.

Thaw the spinach completely. Chop the artichoke hearts into bite-size pieces and add to the bowl with the spinach.

Bring a pot of water to a boil and add the spinach and artichokes. Boil for about 5 minutes.

In the dish you'll be serving in, soften the cream cheese.

Add the sour cream and mayo to the bowl. Stir that up to combine them.

Add 1/3 cup Parmesan cheese.

Add the garlic powder.

Add the pepper.

And, add the salt.

Strain the spinach and artichoke mixture and add it to the dish. Stir it well to make sure everything gets coated.

Top with the remaining 1/3 cup of grated Parmesan and bake for 20 minutes, or until the edges start to brown.



  1. Yummy! Can't wait to try this one. I love it, but have avoided it due to the calories. This reduced calories sounds delicious.

  2. This looks really good (even first thing in the morning.) What did you serve this on? (I.E. dip it with.)


  3. T - We just served it with multigrain corn chips. I think pita chips would also work nicely as well.

    1. Thanks, a co-worker of your Aunt S. just invited us to a Fat Tuesday party. I may throw some Cajun seasoning in this and take it. Throw some beads around it and we should be good to go.