Spinach Artichoke Dip Recipe

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

April 4, 2011 • 2 comments

This dip can be prepared a day in advance before baking. My Wisconsin cheese head uncle asked for this recipe, so you know it’s got to taste good.

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Makes 20 servings (5 cups)

1 teaspoon olive oil

1/2 cup onion, finely chopped

1/4 teaspoon crushed red pepper

2-10oz chopped frozen spinach, thawed and water squeezed out

8 ounces reduced fat cream cheese (Neufchatel), softened at room temperature

8 ounces light sour cream

3/4 cup grated Parmesan cheese

14 ounces artichoke hearts, jarred or canned, roughly chopped

1 small can red pimientos, diced and drained

1 cup shredded Jack cheese, divided

1 tablespoon lemon juice

1 teaspoon Hot sauce

to taste salt and pepper

Optional: Fresh herbs like parsley, cilantro, or chives

Garnish: 2 green onions, sliced thinly

1.  Preheat oven to 350˚. Pour oil into non-stick sauté pan. Cook and stir onion over medium heat until transparent, about 5 minutes. Add spinach. Sauté lightly.

2.  Put cream cheese and sour cream in bowl mixer with paddle attachment. Beat on medium until smooth, about 1 minute. Add Parmesan, artichokes, pimientos, 1/2 cup Jack cheese, lemon juice, hot sauce, salt, and pepper and beat on low just until mixed. Season to taste.

3.  Transfer to a 1-1/2 quart oven safe casserole dish and heat in the oven until heated through and cheese melts, about 20-25 minutes.

4.  Serve warm with reduced-fat crackers or tortilla chips, and raw vegetable sticks.

Courtesy photo

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Spinach Artichoke Dip

By Michelle Dudash, Chef and Registered Dietitian Nutritionist Published: April 4, 2011

• Yield: 20 servings (5 cups) (20 Servings)

Please your cheese-loving friends and family with this healthier dip made with spinach and artichokes.

Ingredients

• 1 teaspoon olive oil
• 1/2 cup onion finely chopped
• 1/4 teaspoon crushed red pepper
• 2 10 oz chopped frozen spinach thawed and water squeezed out
• 8 ounces reduced fat cream cheese (Neufchatel) softened at room temperature
• 8 ounces light sour cream
• 3/4 cup grated Parmesan cheese
• 14 ounces artichoke hearts jarred or canned, roughly chopped
• 1 small can red pimientos diced and drained
• 1 cup shredded Jack cheese divided
• 1 tablespoon lemon juice
• 1 teaspoon Hot sauce
• to taste salt and pepper
• optional fresh herbs like parsley, cilantro, or chives
• garnish 2 green onions sliced thinly

Instructions

1. Preheat oven to 350˚. Pour oil into non-stick sauté pan. Cook and stir onion over medium heat until transparent, about 5 minutes. Add spinach. Sauté lightly.
   
2. Put cream cheese and sour cream in bowl mixer with paddle attachment. Beat on medium until smooth, about 1 minute. Add Parmesan, artichokes, pimientos, 1/2 cup Jack cheese, lemon juice, hot sauce, salt, and pepper and beat on low just until mixed. Season to taste.
   
3. Transfer to a 1-1/2 quart oven safe casserole dish and heat in the oven until heated through and cheese melts, about 20-25 minutes.
   
4. Serve warm with reduced-fat crackers or tortilla chips, and raw vegetable sticks.
   

• Cuisine: American
• Course: Appetizer
• Skill Level: Moderate