Healthier Spinach and Artichoke Dip
Healthier Spinach and Artichoke Dip
Ingredients
- 2 packages frozen chopped spinach, thawed and excess water drained
- 1/2 cup butter
- 1 white onion, chopped
- 1 clove garlic, large, chopped
- 1 can artichoke hearts, drained and chopped
- 8 ounces light cream cheese
- 9 ounces light sour cream
- 1 tub Parmesan cheese
- 1/2 tub shredded Monterey Jack cheese
Instructions
- 1
Thaw the 2 packages of frozen chopped spinach and thoroughly drain any excess water. Chop the white onion into small pieces. Chop the large garlic clove into small pieces. Drain the can of artichoke hearts and chop them into small pieces.
⏱️ 10 min
- 2
Heat a large pan on the stovetop over medium heat. Add the thawed and drained spinach, chopped white onion, chopped garlic, 1/2 cup of butter, and chopped artichoke hearts to the pan. Sauté these ingredients until they are cooked down, about 5-7 minutes.
⏱️ 7 min
- 3
Once the sautéed mixture is cooked down, add the 8 ounces of light cream cheese, 9 ounces of light sour cream, and the entire tub of Parmesan cheese to the pan. Add half of the 1/2 tub of shredded Monterey Jack cheese (which is 1/4 of a full tub) to the pan. Mix all the ingredients together on the stove until well combined and heated through, about 5 minutes.
⏱️ 5 min
- 4
Preheat your oven to 350°F. Take two 8x8 dishes (or pie dishes/foil pans). Split the spinach and artichoke mixture evenly between the two dishes. Sprinkle the remaining 1/4 tub of shredded Monterey Jack cheese over the top of the dip in both pans.
⏱️ 5 min•🌡️ 350
- 5
You can either freeze one of the dishes for later use or bake it immediately. To bake, place one dish in the preheated oven and bake for 20 minutes, or until bubbly and the cheese on top is melted and slightly golden.
⏱️ 20 min•🌡️ 350
- 6
Serve the hot dip with pita chips or crunchy toasted French baguette.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Healthier Spinach and Artichoke Dip
- 2 packages frozen chopped spinach, thawed and excess water drained
- 1/2 cup butter
- 1 white onion, chopped
- 1 clove garlic, large, chopped
- 1 can artichoke hearts, drained and chopped
- 8 ounces light cream cheese
- 9 ounces light sour cream
- 1 tub Parmesan cheese
- 1/2 tub shredded Monterey Jack cheese
Instructions
- 1
Thaw the 2 packages of frozen chopped spinach and thoroughly drain any excess water. Chop the white onion into small pieces. Chop the large garlic clove into small pieces. Drain the can of artichoke hearts and chop them into small pieces.
⏱️ 10 min - 2
Heat a large pan on the stovetop over medium heat. Add the thawed and drained spinach, chopped white onion, chopped garlic, 1/2 cup of butter, and chopped artichoke hearts to the pan. Sauté these ingredients until they are cooked down, about 5-7 minutes.
⏱️ 7 min - 3
Once the sautéed mixture is cooked down, add the 8 ounces of light cream cheese, 9 ounces of light sour cream, and the entire tub of Parmesan cheese to the pan. Add half of the 1/2 tub of shredded Monterey Jack cheese (which is 1/4 of a full tub) to the pan. Mix all the ingredients together on the stove until well combined and heated through, about 5 minutes.
⏱️ 5 min - 4
Preheat your oven to 350°F. Take two 8x8 dishes (or pie dishes/foil pans). Split the spinach and artichoke mixture evenly between the two dishes. Sprinkle the remaining 1/4 tub of shredded Monterey Jack cheese over the top of the dip in both pans.
⏱️ 5 min•🌡️ 350 - 5
You can either freeze one of the dishes for later use or bake it immediately. To bake, place one dish in the preheated oven and bake for 20 minutes, or until bubbly and the cheese on top is melted and slightly golden.
⏱️ 20 min•🌡️ 350 - 6
Serve the hot dip with pita chips or crunchy toasted French baguette.
⏱️ 3 min