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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 97.8
  • Total Fat: 4.5 g
  • Cholesterol: 14.3 mg
  • Sodium: 393.6 mg
  • Total Carbs: 6.3 g
  • Dietary Fiber: 1.4 g
  • Protein: 8.4 g

View full nutritional breakdown of Spinach Artichoke Dip - Low fat, low calorie!! calories by ingredient
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Spinach Artichoke Dip - Low fat, low calorie!!

Submitted by: MARNILEMONS

Introduction

Skinny Dippin'!
No need to order a super-fatty version of this at a restaurant. Our Crazy-Creamy Spinach Artichoke Dip is GREAT, hot or cold. Serve it with raw veggies and/or baked pita or tortilla chips! Mmmmm...
Skinny Dippin'!
No need to order a super-fatty version of this at a restaurant. Our Crazy-Creamy Spinach Artichoke Dip is GREAT, hot or cold. Serve it with raw veggies and/or baked pita or tortilla chips! Mmmmm...

Number of Servings: 8

Ingredients

    Ingredients:
    One 10-oz. package frozen chopped spinach, thawed and drained very well
    One 14-oz. can artichoke hearts (packed in water), drained very well and chopped
    One 8-oz. container fat-free cream cheese, room temperature
    Half an 8-oz. can water chestnuts, drained and chopped
    1/4 cup fat-free sour cream
    1/4 cup fat-free mayonnaise
    1/4 cup reduced-fat parmesan-style grated topping, divided
    3 tbsp. minced shallots
    2 cloves garlic, minced
    1/4 tsp. salt
    1/8 tsp. cayenne pepper

Directions

Directions:
If you want to serve this dish hot, preheat oven to 350 degrees.

In a large bowl, combine cream cheese, sour cream, mayo, and 3 tbsp. of the parm-style topping. Add the salt and cayenne pepper, and then stir until smooth.

In a pan sprayed with nonstick spray, cook the shallots and garlic over medium heat until soft (1 - 2 minutes). Set aside.

To the large bowl, add spinach, artichoke hearts, water chestnuts and garlic/shallot mixture. Stir well.

If serving dip cold, top with the remaining tbsp. of parm-style topping. If you want to serve the dip hot, transfer to a casserole dish, top with the remaining parm, and then bake for 30 minutes (or until bubbly).

MAKES 8 SERVINGS

Number of Servings: 8

Recipe submitted by SparkPeople user MARNILEMONS.






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