Photo of Spinach and artichoke dip by WW

Spinach and artichoke dip

2
PersonalPoints™ per serving
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
12
Difficulty
Easy
This American classic is a crowd favorite for any occasion. Just 10 minutes of active prep time and a big warm dish of creamy spinach dip is ready to devour in just 30 minutes. The simplicity of combining ingredients in the food processor then baking it to cheesy perfection makes this a slam-dunk any time of year. Serve on holidays for a bright and family-friendly dip or bring out several bowls for a game-day party hit. Serve with fresh vegetables or baked chips. Set some aside for a wonderful side dish to broiled salmon. If your food processor isn’t big enough to accommodate the spinach, either chop the spinach roughly or work in batches. If you don’t have fresh spinach on hand, try frozen.Spice up this easy-to-make dip with a little nutmeg or fresh herbs.

Ingredients

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

Instructions

  1. 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.
  2. 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.