Under 30 Minutes

Spinach-Artichoke Dip

We lightened this classic dip without sacrificing flavor.

  • Prep:
  • Total Time:
  • Servings: 8
Spinach-Artichoke Dip

Source: Everyday Food, January 2008


  • 1 can (14 ounces) artichoke hearts in water, rinsed, drained, and coarsely chopped
  • 4 ounces reduced-fat bar cream cheese
  • 1/4 cup plus 1 tablespoon grated Parmesan
  • 1 tablespoon fresh lemon juice
  • 1 small garlic clove, chopped
  • 1/8 teaspoon cayenne pepper
  • 2 scallions, sliced
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • Raw vegetables, such as bell-pepper wedges, carrot slices, and cauliflower florets, for dipping


  1. Place half the artichokes in a food processor; add cream cheese, 1/4 cup Parmesan, lemon juice, garlic, cayenne, and 3 tablespoons water. Process until smooth.

  2. Add scallions, remaining artichokes, and spinach; pulse briefly. Transfer mixture to a serving bowl. (To store, refrigerate, up to 2 days.) Top with 1 tablespoon Parmesan, and serve dip with raw vegetables.


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