Spinach and Artichoke Dip

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4.7 of 5 (3)

Nutritional Info

Servings Per Recipe: 24
Amount Per Serving
Calories: 81.4

Total Fat: 6.4 g
Cholesterol: 19.7 mg
Sodium: 132.6 mg
Total Carbs: 3.4 g
Dietary Fiber: 0.7 g
Protein: 3.1 g

View full nutritional breakdown of Spinach and Artichoke Dip calories by ingredient

Introduction

I got this recipe from Houston's. I have always thought their dip tasted better than any other restaraunts that I tried. This has been slightly modified to use half and half as opposed to heavy cream and light sour cream as opposed to full fat sour cream. It saves almost 600 calories in total by doing it this way. I've also substituted whole wheat flour for the white flour I used in the past.

You can reduce the fat a tad further, but I wasn't willing to compromise any flavor. I got this recipe from Houston's. I have always thought their dip tasted better than any other restaraunts that I tried. This has been slightly modified to use half and half as opposed to heavy cream and light sour cream as opposed to full fat sour cream. It saves almost 600 calories in total by doing it this way. I've also substituted whole wheat flour for the white flour I used in the past.

You can reduce the fat a tad further, but I wasn't willing to compromise any flavor.

Minutes to Prepare: 10

Minutes to Cook: 15

Number of Servings: 24

Ingredients

2 10 ounce boxes of frozen spinach

1/4 cup real butter

1 Tbsp. minced garlic

2 Tbsp. minced onion

1/4 cup of whole wheat flour

1 pint half & half

1 Tbsp. fresh squeezed lemon juice

1 tsp. Tabasco (or more for taste)

1/2 tsp. salt

2/3 cup grated fresh Pecorino Romano cheese

1/3 cup reduced fat sour cream (or Fage yogurt to increase protein content)

1/2 cup shredded White Sharp cheddar cheese

14 ounce jar artichoke hearts, coarsely chopped

For dipping: reduced fat sour cream (or Fage Yogurt), salsa, warmed tortilla chips

Directions

Thaw and squeeze all liquid from spinach; must be very dry. Chop spinach and set aside.

In a heavy sauce pan, melt butter. Add garlic and onions, sauté about 3 - 5 minutes. Add flour and make a roux. Stir and cook about 1 minute to cook flour. Slowly add half & half, stirring with a wire whisk to prevent lumping. Mixture will thicken at the boiling point. When it thickens, add lemon juice, hot sauce, salt, and Romano cheese. Stir until cheese is melted. Remove from heat and let stand 5 minutes.

Fold in dry spinach and artichoke hearts. Place dip in to 1, 2, 4 or 6 individual ramekins or ovenproof bowls.

To serve immediately, sprinkle white cheddar on top. Microwave to melt cheese or place in warm oven for a few minutes.

To freeze smaller portions, cover freezer/oven safe bowl with plastic wrap, pressing wrap down on to the surface of the dip. Wrap plastic covered bowl with foil or place in freezer bag. To defrost, microwave on defrost for approximately 8 minutes. Add sharp cheddar cheese and place under broiler for 5 minutes until bubbly.

Serve with salsa, sour cream and warm tortilla chips for dipping. Enjoy!

Serves: 24

Number of Servings: 24

Recipe submitted by SparkPeople user SARA772779.