Low Fat Cheesy Spinach Artichoke Dip Recipes

CHEESY SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees F. Lightly grease a small baking dish.
• In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, garlic, basil, salt, and pepper. Gently stir in artichoke hearts and spinach.
• Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

LOW FAT SPINACH AND ARTICHOKE DIP

Steps:

• Preheat oven to 375F and lightly spritz a shallow baking dish (1.5-2qt) with cooking spray (Pam).
• Using food processor, mix light cream cheese, sour cream and artichoke hearts by pulsing until even consistency.
• Add roasted bell pepper and Parmesan cheese and pulse until creamy.
• To bake dip: Place mixture into prepared baking dish; add spinach and stir until combined.
• Bake for 25 minutes, stirring half way through.
• Dip is done when browned and bubbly around the edges.
• To keep warm, lower temperature in oven to 250F and stir every 10 minutes until dip is served.
• For microwave directions: Place mixture into microwave safe dish (1.5-2qt), add spinach and stir until combined.
• Cover with plastic wrap, leaving room for steam to escape.
• Microwave on HIGH for 7 minutes or until dip is hot and boiling on the sides - microwaves vary, check often.
• Mix well before serving.

LOW-FAT HOT ARTICHOKE AND SPINACH DIP

Steps:

• Preheat oven to 400°F.
• Puree tofu, mayonnaise, mustard, lemon juice, garlic and onion powder in blender or food processor until smooth.
• Transfer to bowl.
• Stir in artichokes, spinach and cheese.
• Spoon into 8-inch glass pie dish or casserole.
• Bake for 20 minutes.
• Dust with paprika before serving.

LOW-FAT CHEESY SPINACH-ARTICHOKE DIP

Steps:

• 1. Preheat oven to 350°F. Split each pita bread in half horizontally; cut each half into 6 wedges. Place pita wedges in a single layer on baking sheets; bake at 350°F for 10 minutes or until toasted.
• 2. Combine sun-dried tomatoes and boiling water in a bowl; let stand for 1 hour or until soft.
• 3. Place artichokes and next 11 ingredients in a 3 1⁄2-quart electric slow cooker; stir well. Cover and cook on low 1 hour. Drain tomatoes; stir into dip. Cover and cook 1 hour. Serve warm with toasted pita wedges.

CHEESY SPINACH & ARTICHOKE DIP

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Lightly oil a small baking dish. Tip the defrosted spinach into a sieve set over the sink and press down with the back of a large spoon to remove as much liquid as possible. Set aside.
• Whisk the soft cheese, soured cream and mayonnaise together in a medium bowl until well-combined. Add the garlic, most of the cheeses, all the spinach and the artichokes. Season with black pepper and fold everything together to combine.
• Spoon the mixture into the baking dish and sprinkle over the remaining cheese. Will keep, covered in the fridge, for up to a day. Bake for 25-30 mins until bubbling and golden. If you like an extra-crisp top, flash under a hot grill for the final few minutes of cooking time. Leave to stand for 5 mins, then serve with tortilla chips and crudités.