Photo of Hot Spinach-Artichoke Dip by WW

Hot Spinach-Artichoke Dip

Points® value
Total Time
42 min
12 min
30 min
A well-loved classic, this rich, creamy, veggie-packed version of spinach-artichoke dip is sure to become a favourite. It is crucial to squeeze out the excess water in the spinach so that the final dip is not too watery. The water chestnuts add a nice crunch, but if they’re not your thing, just add in more artichokes. This hot dip is great with classic dippers like carrot and celery sticks, or you can serve it with crackers or tortilla chips.


Cooking spray

1 spray(s)


1 tbsp(s)


1 cup(s), finely chopped


2 clove(s), large, minced

Chopped frozen spinach

10 oz, thawed, drained and squeezed dry

Canned water chestnuts

8 oz, sliced, drained and coarsely chopped

Canned artichoke hearts without oil

14 oz, quartered, drained and coarsely chopped

Neufchâtel cheese

8 oz, (reduced-fat cream cheese)

Reduced-fat sour cream

8 oz

Reduced-fat cheddar cheese

4 oz, shredded (1 cup)

Hot pepper sauce

1 tsp(s)

Table salt

½ tsp(s)

Black pepper

¼ tsp(s)

Fresh parsley

1 tbsp(s), finely chopped


  1. Preheat oven to 350°F. Coat an 1 1/2-quart casserole or 11x7-inch baking dish with nonstick spray.
  2. Melt butter in large nonstick skillet over medium heat. Add onion and garlic; cook, stirring, until tender, about 5 minutes. Add spinach, water chestnuts, and artichoke hearts; cook 2 minutes. Stir in cream cheese, sour cream, 1/2 cup Cheddar, the pepper sauce, salt, and black pepper, stirring until cheese melts.
  3. Spoon dip mixture into prepared baking dish. Sprinkle with remaining 1/2 cup Cheddar. Bake until heated through, about 20 minutes. Sprinkle with parsley.
  4. Serving size: 1/4 cup