Spinach Artichoke Dip Recipe

This dip can be prepared a day in advance before baking. My Wisconsin cheese head uncle asked for this recipe, so you know it’s got to taste good.

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Makes 20 servings (5 cups)

1 teaspoon olive oil

1/2 cup onion, finely chopped

1/4 teaspoon crushed red pepper

2-10oz chopped frozen spinach, thawed and water squeezed out

8 ounces reduced fat cream cheese (Neufchatel), softened at room temperature

8 ounces light sour cream

3/4 cup grated Parmesan cheese

14 ounces artichoke hearts, jarred or canned, roughly chopped

1 small can red pimientos, diced and drained

1 cup shredded Jack cheese, divided

1 tablespoon lemon juice

1 teaspoon Hot sauce

to taste salt and pepper

Optional: Fresh herbs like parsley, cilantro, or chives

Garnish: 2 green onions, sliced thinly

1.  Preheat oven to 350˚. Pour oil into non-stick sauté pan. Cook and stir onion over medium heat until transparent, about 5 minutes. Add spinach. Sauté lightly.

2.  Put cream cheese and sour cream in bowl mixer with paddle attachment. Beat on medium until smooth, about 1 minute. Add Parmesan, artichokes, pimientos, 1/2 cup Jack cheese, lemon juice, hot sauce, salt, and pepper and beat on low just until mixed. Season to taste.

3.  Transfer to a 1-1/2 quart oven safe casserole dish and heat in the oven until heated through and cheese melts, about 20-25 minutes.

4.  Serve warm with reduced-fat crackers or tortilla chips, and raw vegetable sticks.

Courtesy photo

 

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Spinach Artichoke Dip

By Michelle Dudash, Chef and Registered Dietitian Nutritionist Published: April 4, 2011

  • Yield: 20 servings (5 cups) (20 Servings)

Please your cheese-loving friends and family with this healthier dip made with spinach and artichokes.

Ingredients

Instructions

  1. Preheat oven to 350˚. Pour oil into non-stick sauté pan. Cook and stir onion over medium heat until transparent, about 5 minutes. Add spinach. Sauté lightly.
  2. Put cream cheese and sour cream in bowl mixer with paddle attachment. Beat on medium until smooth, about 1 minute. Add Parmesan, artichokes, pimientos, 1/2 cup Jack cheese, lemon juice, hot sauce, salt, and pepper and beat on low just until mixed. Season to taste.
  3. Transfer to a 1-1/2 quart oven safe casserole dish and heat in the oven until heated through and cheese melts, about 20-25 minutes.
  4. Serve warm with reduced-fat crackers or tortilla chips, and raw vegetable sticks.

2 Comments

  1. Julia Mason says:

    We are a small family(3) and do not eat that much of spinach and artichoke dip. If I make the recipe as it is laid out, can I take what we would eat out and freeze the rest in smaller portions?

    1. Hi Julia,
      I’m not sure how sour cream would freeze. It may separate and get watery. If you try it, do let me know how it works out!

      Best,
      Michelle

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