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Favorite Hot Artichoke Spinach Dip

No one will ever suspect that this creamy party classic is lower in fat than the much loved original. The combination of artichoke hearts, spinach and Parmesan cheese gives it great flavor. The best part is, when its a healthy spinach artichoke dip, you can get seconds! —Michelle Wentz of Fort Polk, Louisiana
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    18 servings

Ingredients

  • 1 small onion, finely chopped
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 1 package (8 ounces) fat-free cream cheese, cubed
  • 1 cup reduced-fat sour cream
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 3/4 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 to 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup shredded reduced-fat cheddar cheese
  • Assorted reduced-fat melba toast or pita chips

Directions

  • In a large nonstick skillet coated with cooking spray, cook and stir onion until tender. Add spinach; cook and stir over medium heat until heated through. Reduce heat to low; stir in cream cheese and sour cream. Add artichoke hearts, Parmesan cheese, salt, pepper and red pepper flakes; cook for 1-2 minutes or until heated through.
  • Transfer to an ungreased 1-1/2-qt. microwave-safe dish; sprinkle with cheddar cheese. Cover and microwave on high for 2-3 minutes or until cheese is melted. Serve warm with melba toast or pita chips.
Nutrition Facts
1/4 cup: 71 calories, 3g fat (2g saturated fat), 9mg cholesterol, 342mg sodium, 6g carbohydrate (0 sugars, 2g fiber), 6g protein. Diabetic Exchanges: 1 lean meat, 1 vegetable.
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