This dish was fun and very easy to make. I first tried it at a friend’s party and loved it, so I adapted the recipe using lower‑fat ingredients to reduce calories and fat. The result was delicious — about 120 calories per serving compared with roughly 250 calories for a typical spinach and artichoke dip. I served the dip with baked Tostitos for a healthier pairing. If you’re making this for a gathering, consider doubling the recipe — it makes a modest amount and disappears quickly.
RECIPE
Spinach and Artichoke Dip
Yield: 6 servings 1x
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Ingredients
- 1 (8 ounce) package fat‑free cream cheese, softened or whipped
- 1/4 cup low‑fat mayonnaise
- 1/4 cup grated low‑fat Parmesan cheese
- 1/4 cup grated low‑fat Romano cheese
- 2 cloves garlic, peeled and minced
- 1/4 tsp garlic salt
- 1/2 (14 ounce) can artichoke hearts, drained and chopped
- 1/2 cup frozen chopped spinach, thawed and drained
- 1/4 cup shredded low‑fat mozzarella cheese
- Salt and pepper to taste (use sparingly)
Instructions
- Preheat the oven to 350°F (175°C).
- Lightly grease a small baking dish. In a medium bowl, combine the cream cheese, mayonnaise, Parmesan, Romano, mozzarella, minced garlic, garlic salt, and a pinch of salt and pepper. Stir until smooth, then gently fold in the chopped artichoke hearts and the drained spinach.
- Spread the mixture into the prepared dish. Bake for about 25 minutes, until the dip is bubbly and lightly browned on top. Serve warm.
Notes
Serving Size: 1/2 cup • Calories: 120 • Fat: 4 g • Carbs: 3.8 g • Fiber: 4.6 g • Protein: 10.7 g • WW Points+: 2 pts