Hot Spinach-Artichoke Dip
4
Points®
Total Time
42 min
Prep
12 min
Cook
30 min
Serves
18
Difficulty
Easy
A well-loved classic, this rich, creamy, veggie-packed version of spinach-artichoke dip is sure to become a favorite. 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.
Ingredients
Cooking spray
4 spray(s)
Unsalted butter
1 Tbsp
Onion
1 cup(s), chopped, finely chopped
Garlic
2 clove(s), minced
Chopped frozen spinach
10 oz, thawed, drained and squeezed dry
Canned water chestnuts
8 oz, sliced, drained and coarsely chopped
Canned artichoke hearts, drained
14 oz, quartered, drained and coarsely chopped
Reduced fat cream cheese (neufchâtel)
8 oz, (reduced-fat cream cheese)
Reduced fat sour cream
8 oz
Reduced fat cheddar cheese
1 cup(s), shredded, sharp variety
Hot pepper sauce
1 tsp
Table salt
½ tsp
Black pepper
¼ tsp
Fresh parsley
1 Tbsp, finely chopped
