Under 30 Minutes

Under 30 Minutes

Spinach-Artichoke Dip

We lightened this classic dip without sacrificing flavor.

Source
Everyday Food, January 2008
Spinach-Artichoke Dip
  • prep 20 mins
  • total time 20 mins
  • servings 8

Ingredients

  • 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

Directions

  1. Step 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. Step 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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Reviews (2)

  • edahgal
    3 Feb, 2013

    Sorry, Mary, but unless you folks thrive on bland, this dip gets 2 thumbs down. Where is the flavor? I'm an award winning cook and I threw this out, despite hoping that it would live up to its description. Yech! Those poor artichoke hearts gave it up for nothing.
  • maryghunter
    23 Jan, 2009

    I love spinach artichoke dip but my old recipe was very high in fat. This light version was delicious and very easy. I did use fresh spinach that I steamed first and served with pita chips instead of veggies.
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