Recipe

Spinach Artichoke Dip

This recipe comes straight from my newest book, From Junk Food to Joy Food. Check it out here.

This dip is a guaranteed hit! It’s one of my family’s favorite low-calorie, heart-friendly appetizers. Plus, it's just 50 calories per quarter cup—compare that to a restaurant version, which packs about 300. Serve it piping hot with lots of colorful, raw veggies for healthy dunking.

Spinach-Artichoke-Dip.jpg

This recipe comes straight from my newest book, From Junk Food to Joy Food. Check it out here.

This dip is a guaranteed hit! It’s one of my family’s favorite low-calorie, heart-friendly appetizers. Plus, it's just 50 calories per quarter cup—compare that to a restaurant version, which packs about 300. Serve it piping hot with lots of colorful, raw veggies for healthy dunking.

  • Prep time
  • Total Time
This recipe makes 12 Servings
Ingredients:
  • One 10-ounce box frozen, chopped spinach
  • 3/4 cup low-fat mayonnaise
  • 1/2 cup grated Parmesan cheese
  • One 14-ounce can artichoke hearts, rinsed and drained, finely chopped
  • 2 scallions (green onions), finely chopped
  • ½ teaspoon kosher salt or coarse sea salt (optional)
Preparation:

Preheat the oven to 350°F.

Microwave the frozen spinach according to package directions. Squeeze out a majority of the water with paper towels or cheesecloth. Set aside.

In a medium bowl, mix together the mayonnaise and cheese. Stir in the spinach, artichoke hearts, scallions and salt. Mix thoroughly.

Spoon the mixture into a small casserole dish and bake for 25 minutes, or until hot. 

Serving Size: ¼ cup dip

Preparation:

Preheat the oven to 350°F.

Microwave the frozen spinach according to package directions. Squeeze out a majority of the water with paper towels or cheesecloth. Set aside.

In a medium bowl, mix together the mayonnaise and cheese. Stir in the spinach, artichoke hearts, scallions and salt. Mix thoroughly.

Spoon the mixture into a small casserole dish and bake for 25 minutes, or until hot. 

Serving Size: ¼ cup dip