Skinny Spinach Dip With Artichokes Recipes

SKINNY SPINACH DIP WITH ARTICHOKES

Skinny Spinach Dip with Artichokes image

50% less fat • 50% less sat fat • 36% fewer calories than the original recipe. Make a dip that boasts more spinach for an extra punch of vitamins.

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 45m

Yield 10

Number Of Ingredients 10

Ingredients

4 cups lightly packed fresh baby spinach leaves (4 oz)
1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
1/4 cup reduced-fat mayonnaise
4 tablespoons shredded Parmesan cheese (1 oz)
1/4 cup fat-free (skim) milk
2 cloves garlic, finely chopped
1 teaspoon dried basil leaves
1 can (14 oz) artichoke hearts, drained, chopped
Baguette slices, if desired
Assorted raw vegetables, if desired

Steps:

Heat oven to 350°F. Spray 1-quart shallow glass baking dish or 9-inch glass pie plate with cooking spray.
Place spinach in 2-quart microwavable casserole; add 1/4 cup water. Cover; microwave on High 2 minutes. Drain well, pressing spinach with paper towels to remove excess liquid. Chop spinach.
In large bowl, beat cream cheese with spoon until smooth. Beat in mayonnaise, 3 tablespoons of the Parmesan cheese, the milk, garlic and basil until well blended. Stir in spinach and artichokes. Spread evenly in baking dish. Sprinkle with remaining tablespoon cheese.
Bake 20 to 25 minutes or until thoroughly heated. Serve with baguette slices or raw vegetables.

Nutrition Facts : Calories 132.4, Carbohydrate 6.5 g, Cholesterol 27.0 mg, Fat 1, Fiber 2.4 g, Protein 4.3 g, SaturatedFat 5.1 g, ServingSize 1/4 Cup, Sodium 213.8 mg, Sugar 1.7 g, TransFat 0 g

THE BEST SPINACH ARTICHOKE DIP

The Best Spinach Artichoke Dip image

This is our best version of the classic party dip. It's savory and creamy with a slight tang from sour cream and Parmesan -- so hard to resist. We like to use frozen whole leaf spinach and chop it ourselves for more control over the finished texture of the dish.

Provided by Food Network Kitchen

Categories appetizer

Time 40m

Yield 6 to 10 servings

Number Of Ingredients 11

Ingredients

Nonstick cooking spray
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, grated
One 10-ounce box frozen leaf spinach, thawed, drained, squeezed dry and coarsely chopped (see Cook's Note)
One 14-ounce can artichoke hearts, drained well and coarsely chopped
1/2 cup shredded whole-milk mozzarella
3/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
Crackers, chips or toasted bread, for serving

Steps:

Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.

HOT SPINACH ARTICHOKE DIP

Hot Spinach Artichoke Dip image

This easy, cheesy, Hot Spinach Artichoke Dip will be a hit at your next party, no one will know it's light!

Provided by Gina

Categories Appetizer Snack

Time 30m

Number Of Ingredients 10

Ingredients

13.75 oz artichoke hearts packed in water (drained)
10 oz frozen spinach (thawed and squeezed)
1/4 cup chopped shallots
1 clove garlic
1/2 cup fat-free Greek yogurt
1/2 cup light mayonnaise
2/3 cup good quality grated parmesan
4 oz shredded part-skim mozzarella cheese
salt and fresh pepper to taste
olive oil spray

Steps:

Preheat oven to 375°F.
In a small food processor, coarsely chop the artichoke hearts with the garlic and shallots.
Combine all the ingredients in a medium bowl.
Place in an oven-proof dish and bake at 375F for 20-25 minutes, until hot and cheese is melted. Serve right away.

Nutrition Facts : ServingSize 1 /4 cup, Calories 73 kcal, Carbohydrate 3.5 g, Protein 5 g, Fat 4.5 g, SaturatedFat 2 g, Cholesterol 10.5 mg, Sodium 245 mg, Fiber 1 g, Sugar 0.5 g

SKINNY SPINACH AND ARTICHOKE DIP

Skinny Spinach and Artichoke Dip image

Tangy and delicious, this dip is always a hit with our guests, and no one ever suspects that we saved them quite a few calories. Serve with tortilla chips, pita chips, crackers, or toasted french bread. Well complemented by red wine.

Provided by Bethany Hunt

Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes

Time 45m

Yield 16

Number Of Ingredients 10

Ingredients

2 (6.5 ounce) jars marinated artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (8 ounce) package cream cheese, softened
1 cup fat-free sour cream
1 cup shredded Romano cheese
½ cup shredded Parmesan cheese
¼ cup roasted red peppers, drained and chopped
2 cloves garlic, minced
½ teaspoon lemon juice
½ cup coarsely crushed garlic croutons

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Mix artichoke hearts, spinach, cream cheese, sour cream, Romano cheese, Parmesan cheese, roasted peppers, garlic, and lemon juice together in a baking dish and top with croutons.
Bake in the preheated oven until bubbly and croutons are browned, about 35 minutes.

Nutrition Facts : Calories 133.8 calories, Carbohydrate 7 g, Cholesterol 27.9 mg, Fat 9.2 g, Fiber 1.4 g, Protein 7 g, SaturatedFat 4.9 g, Sodium 319.9 mg, Sugar 1.9 g

EASY SPINACH ARTICHOKE DIP

Easy Spinach Artichoke Dip image

Comforting and creamy are just some of the words that describe Susanne Nonekowski's warm Spinach Artichoke Spread. "You may have tasted a similar spread in a restaurant," she writes from Oak Harbor, Ohio. "Served with crackers or veggies, it's an all-time favorite."

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 5 cups.

Number Of Ingredients 5

Ingredients

2 cups mayonnaise
2 cups grated Parmesan cheese
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 garlic cloves, minced

Steps:

In a large bowl, combine all ingredients. Spoon into an ungreased 9-in. deep-dish pie plate. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Serve warm.

Nutrition Facts : Calories 211 calories, Fat 20g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 340mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.

SKINNY SPINACH ARTICHOKE DIP

Skinny Spinach Artichoke Dip image

This lightened-up version of your favorite still tastes creamy and rich. The sun-dried tomatoes provide Vitamins A and C, fiber and lycopene. From Bridget Kelly.

Provided by FLKeysJen

Categories Spinach

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 (8 ounce) container reduced-fat sour cream
1 cup fat-free mayonnaise
1/2 cup chopped canned artichoke heart
1/2 cup frozen spinach, thawed, squeezed and dried
3 scallions, diced
1 teaspoon garlic powder
1 tablespoon sun-dried tomato, finely chopped
1 tablespoon asiago cheese, shredded

Steps:

Preheat oven to 350 degrees.
Combine ingredients in an oven-safe casserole dish, sprinkling cheese on top.
Bake until heated through and cheese is bubbling; serve with veggies and baked tortilla chips.

Nutrition Facts : Calories 97.3, Fat 5.8, SaturatedFat 3.1, Cholesterol 19, Sodium 371.3, Carbohydrate 10.2, Fiber 2.3, Sugar 3.7, Protein 2.5

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