A Healthy Take on Spinach and Artichoke Dip

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I’m well aware that the Fourth of July was more than a week ago (Was it really? Time flies..), but I’m just now getting around to sharing with you what I made for our family’s annual July 4th BBQ. I’m so proud of myself! Every time I talk about it I get giddy.

I have become a HUGE fan of spinach and artichoke dip. I mean I crave it. So when this BBQ came around, I offered to bring a healthier version of the dip so that we can still enjoy it without worrying too much about the excess calories. I made Hungry Girl’s Crazy-Creamy Spinach and Artichoke Dip and it was delicious!

Healthier Spinach and Artichoke Dip

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When I cook, I tend to get in the zone. I find that the hardest part of cooking is timing everything just right, so I try to focus on getting everything prepped and ready to go prior to starting. Since I don’t clean until after the dish/meal is complete, my kitchen looks like a cyclone hit it! Man, I had cheese, artichoke and spinach everywhere. Luna rather enjoyed it, though….

Anyways, the dip was a huge success. The recipe says you can serve it cold, but honestly, spinach and artichoke dip is best served hot, so I went the extra step and baked it for 30 minutes.

The cayenne pepper gives the dip a little extra “somethin’-somethin’” when you bite into, too. I loved it and so did everyone else.

Hope you enjoy!

Ingredients:

  • 1 frozen chopped spinach (10-oz), thawed and drained very well

  • 1 can artichoke hearts (14-oz, packed in water), drained very well and chopped

  • 1 container fat-free cream cheese (8-oz), room temperature 

  • 1/2 an can water chestnuts (8-oz), drained and chopped 

  • 1/4 cup fat-free sour cream 

  • 1/4 cup fat-free mayonnaise 

  • 1/4 cup reduced-fat parmesan-style grated topping, divided (I just used regular grated parmesan cheese.)

  • 3 tbsp. minced shallots 

  • 2 cloves garlic, minced 

  • 1/4 tsp. salt 

  • 1/8 tsp. cayenne pepper 

Steps:

1) If you want to serve this dish hot, preheat oven to 350 degrees. 

2) In a large bowl, combine cream cheese, sour cream, mayo, and 3 tbsp. of the parm-style topping. Add the salt and cayenne pepper, and then stir until smooth.

3) In a pan sprayed with nonstick spray, cook the shallots and garlic over medium heat until soft (1 - 2 minutes). Set aside. 

4) To the large bowl, add spinach, artichoke hearts, water chestnuts and garlic/shallot mixture. Stir well. 

5) If serving dip cold, top with the remaining tbsp. of parm-style topping. If you want to serve the dip hot, transfer to a casserole dish, top with the remaining parm, and then bake for 30 minutes (or until bubbly).