This skinny spinach artichoke dip is lightened up by using low fat cream cheese and sour cream instead of mayo. This makes a great appetizer for a party or any get together!
Course Appetizer
Cuisine American
Keyword skinny spinach artichoke dip
Prep Time 15 minutesmins
Cook Time 15 minutesmins
Total Time 30 minutesmins
Servings 4servings
Author Danielle
Ingredients
8oz.reduced fat cream cheese, softened
1/2cuplow fat sour cream(or fat free)
1/3cupgrated parmesan cheese
1cupmozzarella cheese, divided
1-14oz.can artichoke hearts, drained and rinsed
1-10oz.package frozen spinach, thawed
1/2tsp.minced garlic
1/4tsp.salt
1/8tsp.pepper
Instructions
Preheat oven to 350ºF. Spray a small baking dish (I used a smaller dish, you can use an 8x8-inch pan if you like) with cooking spray and set aside.
Drain and rinse the artichoke hearts, then coarsely chop them. Squeeze any excess water from the frozen spinach and set both aside.*
Using a handheld or stand mixer, mix the cream cheese and sour cream until smooth. Stir in the parmesan cheese, 1/2 cup of mozzarella cheese, garlic, salt, and pepper. Mix until combined. Then add in the artichoke hearts and spinach and mix under well incorporated.
Spread the mixture in the prepared baking dish and top with the remaining 1/2 cup of cheese.
Bake for 15 minutes or until heated through. Broil for an additional minute or two to get the cheese more browned, if you prefer.
Serve immediately.
Notes
*Spinach: I usually thaw my spinach out by running it under warm water, then use my hands to squeeze any excess water from it.Storage Instructions: Store leftover dip in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave before serving if desired.