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Photo of Spinach and Artichoke Dip by WW

Spinach and Artichoke Dip

2
Points®
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. Or serve it as a creamy side dish to broiled salmon.

Ingredients

Cooking spray

2 spray(s)

Spinach

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

Canned artichoke hearts, drained

1½ cup(s), quartered, drained

Garlic

1 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

Instructions

  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.

Notes

*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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