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
Uncooked onion(s)
1 cup(s), chopped
Garlic
2 medium clove(s)
Chopped frozen spinach
10 oz
Canned water chestnut(s)
8 oz
Canned artichoke hearts, drained
14 oz
Reduced fat cream cheese (neufchâtel)
8 oz
Reduced fat sour cream
8 oz
Reduced fat cheddar cheese
1 cup(s), shredded
Hot pepper sauce
1 tsp
Table salt
0.5 tsp
Black pepper
0.25 tsp
Fresh parsley
1 Tbsp
Instructions
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
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