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Reduced Calorie Spinach Artichoke Dip With Bread Slices on a Wooden Cutting Board

Reduced Calorie Spinach Artichoke Dip

A lighter baked spinach artichoke dip made with light sour cream, reduced-fat cream cheese and light mayo, still bubbly, golden and packed with Parmesan. Nobody will guess it is lightened up.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 10 oz frozen spinach 1 package
  • 1/3 cup water
  • 14 oz artichoke hearts 1 can, drained and chopped
  • 2 cups reduced-fat grated Parmesan cheese
  • 2/3 cup light sour cream
  • 1 cup reduced-fat cream cheese 8 oz, softened
  • 1/3 cup light mayonnaise
  • 2 tsp minced garlic

Method
 

  1. Preheat the oven to 375°F and grease a 9x9 baking dish.
  2. Heat the frozen spinach with the water in a saucepan until warmed through, then drain very well in a sieve.
  3. Drain and chop the artichoke hearts.
  4. Toss the spinach and artichokes with the Parmesan until evenly coated.
  5. Stir in the sour cream, cream cheese, mayonnaise and garlic until combined.
  6. Spread in the dish and bake about 25 minutes, until bubbling and golden on top. Serve with toasted sourdough bites, chips or veggies.

Notes

Squeeze the spinach as dry as you can so the dip is creamy, not watery.