Lightened Up Spinach Artichoke Dip
Prep time
Cook time
Total time
This dip is one of my favorites. It's a lighter version of a total crowd favorite, and the flavors are seriously so delicious!
Recipe type: Appetizer
Cuisine: American
Serves: 5½ cups
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
  • ½ cup light sour cream
  • ¼ cup (1 ounce) grated fresh Parmesan cheese, divided
  • ¼ teaspoon black pepper
  • 3 garlic cloves, crushed
  • 1 (14-ounce) can quartered artichoke hearts, drained and chopped
  • 2 (8-ounce) blocks ⅓-less-fat cream cheese, softened
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
Preparation Instructions
  1. Begin by preheating your oven to 350 degrees.
  2. Prep your ingredients. This includes thawing out your frozen spinach, draining and squeezing out the liquid. Draining your artichoke hearts. And mincing your garlic.
  3. Once your food is prepped, combine the 1½ cups of the mozzarella cheese, ½ cup of sour cream, 2 tablespoons of freshly grated Parmesan cheese, ¼ teaspoon of black pepper, 3 minced garlic cloves, the drained artichoke hearts, 16 ounces of cream cheese, and the 10-ounce package of chopped spinach that is now dry.
  4. Either combine in a mixer or stir by hand in a large bowl. (I opted for the latter.)
  5. Transfer the dip to a 1½ quart oven-safe dish that has been sprayed with cooking spray. Top with the remaining ½ cup of mozzarella and 2 tablespoons of Parmesan. Bake the dip for 30 minutes or until it's bubbly and golden brown on top. And enjoy!!
Notes: Serve with your favorite tortilla chips and crackers. Personally I love Triscuit Thin Crips for a healthier option or Tostitos scoops or bite sized tortilla chips.
Nutrition Information
Serving size: ¼ cup Calories: 148 Fat: 5g Saturated fat: 2.9g Unsaturated fat: 1.5g Carbohydrates: 18.3g Sodium: 318 mg Fiber: 1.5g Protein: 7.7g Cholesterol: 17mg
Recipe by Can Cook, Will Travel at