Spinach-Artichoke Dip

Rating: 3.08 stars
208 Ratings
  • 5 star values: 17
  • 4 star values: 44
  • 3 star values: 94
  • 2 star values: 45
  • 1 star values: 8

We lightened this classic dip without sacrificing flavor.

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Recipe Summary

prep:
20 mins
total:
20 mins
Servings:
8
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Ingredients

Directions

  • 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.

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  • 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.

Reviews (2)

208 Ratings
  • 5 star values: 17
  • 4 star values: 44
  • 3 star values: 94
  • 2 star values: 45
  • 1 star values: 8
Anonymous
Rating: Unrated
02/03/2013
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.
Anonymous
Rating: Unrated
01/23/2009
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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