Spinach and artichoke dip
3
Points®
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)
Spinach
0.5 pound(s)
Canned artichoke hearts, drained
1.5 cup(s), quartered
Garlic
1 clove(s)
Crushed red pepper flakes
0.5 tsp
Table salt
0.5 tsp
Grated Parmesan cheese
0.5 cup(s)
Reduced fat sour cream
0.5 cup(s)
Low fat cream cheese
4 oz
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.
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