Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 69.3
- Total Fat: 1.3 g
- Cholesterol: 5.1 mg
- Sodium: 306.5 mg
- Total Carbs: 8.1 g
- Dietary Fiber: 2.6 g
- Protein: 7.3 g
View full nutritional breakdown of Spinach Artichoke Dip calories by ingredient
Spinach Artichoke Dip
Submitted by: ELAINEHNIntroduction
Delicious served hot with dry toasted bagel chips or pita chips ... but can also be served as a cold dip. Delicious served hot with dry toasted bagel chips or pita chips ... but can also be served as a cold dip.Number of Servings: 8
Ingredients
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1 cup - Fat Free Cottage Cheese
1/2 cup - Breakstone Fat Free Sour Cream
1/4 cup - Parmesan Cheese, grated (use more or less per your diet)
1 (10 oz) package - frozen Spinach (thawed)
1 can - Artichoke Hearts - drained (about 1.5 cup)
2 cloves - Garlic (or more! per your preferences)
Directions
Press the spinach between two plates to remove as much of the water as possible.
Whirl garlic in food processor to chop, add cottage cheese and whirl till almost smooth.
Add spinach and artichoke hearts ... whirl till consistancy is however chunky or smooth you like.
Add sour cream (and parmesan cheese if using) and whirl just enough to blend.
You can then eat this as a cold dip ... *OR* spoon it into ramekins or a casserole dish and bake at 350f for approx. 15 minutes or microwave till hot.
If baking, sprinkle a spoonful of the grated parmesan (if you're adding it) over the top of the dish rather than mixing it all into the dip.
Makes a DELICIOUS hot dip for dry toasted bagel chips or pita chips!!!
Number of Servings: 8
Recipe submitted by SparkPeople user ELAINEHN.
Whirl garlic in food processor to chop, add cottage cheese and whirl till almost smooth.
Add spinach and artichoke hearts ... whirl till consistancy is however chunky or smooth you like.
Add sour cream (and parmesan cheese if using) and whirl just enough to blend.
You can then eat this as a cold dip ... *OR* spoon it into ramekins or a casserole dish and bake at 350f for approx. 15 minutes or microwave till hot.
If baking, sprinkle a spoonful of the grated parmesan (if you're adding it) over the top of the dish rather than mixing it all into the dip.
Makes a DELICIOUS hot dip for dry toasted bagel chips or pita chips!!!
Number of Servings: 8
Recipe submitted by SparkPeople user ELAINEHN.
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Member Ratings For This Recipe
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Incredible!
1 of 1 people found this review helpful -
1 of 1 people found this review helpfulfat free greek yogurt is a great substitute to FF sour cream..i actually prefer it. RED ROBIN serves their S & A Dip with diced tomato and red onion on top and celery as a dipper (along with french bread and tortilla chips), but i would go with toasted weight watchers pita bread(cut into triangles). - 8/12/09
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Very Good
1 of 1 people found this review helpfulI substituted Fat Free Plain Yogurt for the sour cream and it was a HUGE hit at my party. :) I think next time I'll use fresh spinach, though. It took forever for the spinach to thaw and had I used fresh spinach, I could have just washed it in the salad spinner and thrown it into the blender, too. - 12/30/08
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The FF sour cream I use has fewer calories than Breakstone, so I was able to add some "embellishments" and keep the calorie count virtually the same. I added 1/2 an envelope of Mrs. Grass' vegetable soup mix, increased the sour cream to 3/4 cup, and added 1/4 c. of chopped scallions. DELISH! - 2/22/08
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Very Good
