Skinny Spinach Artichoke Dip

Here's the Dish

This dip makes the best appetizer. This warm, creamy, cheesy dip works great at holiday events while people are waiting for the meal to be prepared. I made it for Thanksgiving this year and it was a hit! In fact, I think it was gone before I even got to try it….and no one even knew it was light! I love to make this dip because it’s tasty, easy to prepare, and a light way to start off a meal (which is always good because it helps you not to over-indulge once you get your food).  You can assemble it up to two days ahead and bake it just before serving.

Method

The estimated total time to make this recipe is 10-15 minutes.

1

Lightly coat a skillet with cooking spray. Cook and stir onion over medium heat until transparent (about 5 minutes).
Add spinach. Cook until thoroughly heated (about 1-2 minutes).

2

Reduce heat; add cream cheese. Stir until melted and smooth. Stir in sour cream, Parmesan cheese, and artichokes. Remove from heat. Season with black pepper and salt. Transfer to a 1 1/2-quart microwave-safe bowl (or baking dish) and bake and/or microwave until warmed through right before serving.

3

Serve with baked tortilla chips Or home-made pita chips (Take any high fiber pita bread like ‘La Tortilla Factory’s Smart & Delicious Low-Carb High Fiber Large Tortillas’.  Spray pita with non-stick cooking spray and flavor with a pinch of  salt, pepper, garlic powder, and 1 Tbs grated Parmesan cheese.  Bake it at 350 degrees for about 8-10 minutes.)

Ingredients

1/4 cup Onion, finely chopped
2 (10 oz) Packages frozen, chopped spinach, thawed and squeezed dry
1 cupLow fat cottage cheese
1/2 cupPlain low fat Greek yogurt OR Light sour cream
3/4 cupParmesan cheese
1(14-ounce) Can artichoke hearts
1/4 tsp Salt and pepper (or to taste)
2 tspGarlic powder

Katie's Tip!

Serve with fresh veggies or homemade baked pita chips made with high fiber pitas or wraps!

Nutrition Breakdown

10 Servings (1 serving = 1/2 cup)
80 Calories Per Serving
3 g Fat
6 g Carbohydrate
2 g Fiber
1 g Sugar
8 g Protein
2 WWP+*

*Weight Watchers Points per serving

13 Comments

Evi said:

I made this for my book club and they loved it! Everyone thought it was very delicious!

June 13th, 2012 — 9:25am  |  Reply

Kristin said:

Could I use greek yogurt in place of the sour cream?

November 9th, 2012 — 11:21am  |  Reply

Dashing Dish said:

yes :)

November 9th, 2012 — 3:13pm  | 

Elizabeth said:

I was thinking of making stuffed mushrooms with this as the filling. Do you think that the dip would hold up being baked in the oven for 15 minutes or should I cook the mushrooms for 5 minutes before filling them?

December 7th, 2012 — 6:30pm  |  Reply

Dashing Dish said:

bake first

December 8th, 2012 — 8:32am  | 

Kelly said:

Is (2) 10oz packages spinach correct?
Thanks for all your great recipes!!

December 15th, 2012 — 4:56pm  |  Reply

Shawna Tighe said:

In step 2 it says to add the cream cheese – how much? I don’t see this in the ingredients list…or should I be using cottage cheese?

December 19th, 2012 — 2:52pm  |  Reply

Dashing Dish said:

its either or…cottage cheese or cream cheese

December 19th, 2012 — 5:18pm  | 

Kate Lanham said:

Did you use cream cheese or cottage cheese? I’m trying to decide which one would taste better. Thanks!

January 4th, 2013 — 10:13am  |  Reply

Dashing Dish said:

cream cheese will taste better cottage cheese is healthier

January 4th, 2013 — 10:23am  | 

Barbara Johnson said:

My husband and I both love this! This is the one appetizer we order MORE than any and now we can have it guilt free at home!

April 19th, 2013 — 8:01pm  |  Reply

Ashlyn Rowe said:

can i make this in a crock pot if i don’t have an oven?

August 8th, 2013 — 2:48pm  |  Reply

carrie said:

Is the garlic powder for the chips or the dip?

October 19th, 2013 — 7:27pm  |  Reply

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