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Hot spinach-artichoke dip

Hot Spinach-Artichoke Dip

4
Points®
Total Time
42 min
Prep
12 min
Cook
30 min
Serves
18
Difficulty
Easy
A well-loved classic, this rich, creamy, veggie-packed version of spinach-artichoke dip is sure to become a favorite. It is crucial to squeeze out the excess water in the spinach so that the final dip is not too watery. The water chestnuts add a nice crunch, but if they’re not your thing, just add in more artichokes. This hot dip is great with classic dippers like carrot and celery sticks, or you can serve it with crackers or tortilla chips.

Ingredients

Cooking spray

4 spray(s)

Unsalted butter

1 Tbsp

Onion

1 cup(s), chopped, finely chopped

Garlic

2 clove(s), minced

Chopped frozen spinach

10 oz, thawed, drained and squeezed dry

Canned water chestnuts

8 oz, sliced, drained and coarsely chopped

Canned artichoke hearts, drained

14 oz, quartered, drained and coarsely chopped

Reduced fat cream cheese (neufchâtel)

8 oz, (reduced-fat cream cheese)

Reduced fat sour cream

8 oz

Reduced fat cheddar cheese

1 cup(s), shredded, sharp variety

Hot pepper sauce

1 tsp

Table salt

½ tsp

Black pepper

¼ tsp

Fresh parsley

1 Tbsp, finely chopped

Instructions

  1. Preheat oven to 350°F. Coat an 1 1/2-quart casserole or 11x7-inch baking dish with nonstick spray.
  2. Melt butter in large nonstick skillet over medium heat. Add onion and garlic; cook, stirring, until tender, about 5 minutes. Add spinach, water chestnuts, and artichoke hearts; cook 2 minutes. Stir in cream cheese, sour cream, 1/2 cup Cheddar, the pepper sauce, salt, and black pepper, stirring until cheese melts.
  3. Spoon dip mixture into prepared baking dish. Sprinkle with remaining 1/2 cup Cheddar. Bake until heated through, about 20 minutes. Sprinkle with parsley.
  4. Serving size: 1/4 cup

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