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Photo of Spinach and Artichoke Dip by WW

Spinach and Artichoke Dip

1
Point(s)
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
12
Difficulty
Easy
Spice up this easy-to-make dip with a little nutmeg or fresh herbs. Serve with fresh vegetables or baked chips. It's also a wonderful side dish to broiled salmon.

Ingredients

Fresh spinach

½ pound(s), baby leaves, washed and dried*

Canned artichoke hearts without oil

1½ cup(s), drained

Garlic clove(s)

1 clove(s), large, minced (or more to taste)

Crushed red pepper flakes

½ tsp(s), or to taste

Table salt

½ tsp(s)

Grated Parmesan cheese

½ oz

Reduced-fat sour cream

½ tbsp(s)

Low fat cream cheese

4 oz, at room temperature

Instructions

  1. Preheat oven to 350ºF. Coat a 7 1/2-inch deep-dish glass or ceramic pie plate (or oval oven-proof dish) with cooking spray.
  2. In a food processor, combine spinach, artichokes hearts, garlic, red pepper flakes, salt, Parmesan cheese, sour cream and cream cheese; puree until smooth. Using a spatula, scrape dip into prepared dish; smooth top into an even layer. Bake until golden on top, about 20 to 30 minutes, depending on desired doneness. Serve warm. Yields about 1/4 cup per serving.

Notes

If your food processor isn’t big enough to accommodate the spinach, either chop the spinach roughly or work in batches.*If you don’t have fresh spinach on hand, try frozen.

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