Spinach and Artichoke Dip

Total Time
40 min
10 min
30 min
Spice up this easy-to-make dip with a little nutmeg or fresh herbs. Or serve it as a creamy side dish to broiled salmon.


cooking spray

2 spray(s)

fresh spinach

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

canned artichoke hearts without oil

1½ cup(s), drained

garlic clove(s)

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

crushed red pepper flakes

½ tsp, or to taste

table salt

½ tsp

grated Parmesan cheese

½ cup(s)

reduced-fat sour cream

½ cup(s)

low fat cream cheese

4 oz, at room temperature


  1. Preheat oven to 350ºF. Coat a 7 1/2-inch oval oven-proof dish with cooking spray.
  2. Combine all ingredients in a food processor; 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 degree of doneness. Serve warm. Yields about 1/4 cup per serving.


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

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