Warm Spinach & Artichoke Dip

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 70.5
  • Total Fat: 3.6 g
  • Cholesterol: 6.4 mg
  • Sodium: 292.1 mg
  • Total Carbs: 3.7 g
  • Dietary Fiber: 0.9 g
  • Protein: 4.8 g

View full nutritional breakdown of Warm Spinach & Artichoke Dip calories by ingredient
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This is a healthy version, substituting cottage cheese for some of the mayonnaise. This is a healthy version, substituting cottage cheese for some of the mayonnaise.
Number of Servings: 12


    3 tsp Olive Oil, divided
    1 cup chopped Onion
    2 clove Garlic, minced
    1/8 tsp crushed red chili pepper flakes
    6 cup Baby or mature Spinach, stems trimmed, washed & drained
    1 (14 oz) can artichoke hearts, drained and rinsed
    3/4 cup Cottage Cheese, 1% Milkfat
    2 tbsp low-fat mayo
    2 tsp Dijon Mustard
    1/4 tsp Salt
    Black Pepper to taste
    1/2 cup Parmesan cheese, grated


Serve with whole wheat pita crisps or whole-grain crackers.


Preheat oven to 400 degrees F. Coat a 4-cup baking dish with nonstick spray. (Or use ramekins to hold a total of 3 cups of dip.)

Heat 2 tsp of olive oil in large skillet over medium heat. Add onion. Cook, stirring often, until softened and just starting to turn golden, 2-4 minutes. Add spinach (with just the water clinging after washing) and garlic; cook, stirring until spinach has wilted, 1-2 minutes. Remove from heat.

Place artichokes, cottage cheese, mayo, mustard, salt and peppers in a food processor. Process until smooth. Add spinach mixture and Parmesan; pulse until just blended. Scrape into prepared baking dish(es). (Dip can be refrigerated at this point for up to 2 days.)

Bake, uncovered, until heated through, 25-35 minutes. Drizzle remaining 1 tsp olive oil over top. Serve warm.

Serving Size: 1/4 cup

Number of Servings: 12

Recipe submitted by SparkPeople user DBEAU57.

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