Spinach and Artichoke Dip
- Total Time
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.
cooking spray2 spray(s)
fresh spinach½ pound(s), baby leaves, washed and dried*
canned artichoke hearts without oil1 ½ cup(s), drained
garlic clove(s)1 clove(s), medium, minced (or more to taste)
crushed red pepper flakes½ tsp, or to taste
table salt½ tsp
grated Parmesan cheese½ cup(s)
reduced-fat sour cream½ cup(s)
low fat cream cheese4 oz, at room temperature
- 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.
- 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.