Creamy Spinach and Artichoke Dip Recipe

This spinach and artichoke dip is easy to prepare, full of flavor, and a lighter take on a classic party favorite. I first tasted this version at a friend’s gathering and was hooked—so I recreated it using lower-fat ingredients to reduce calories and fat without sacrificing creaminess or taste. The result is a satisfying dip that stays around 120 calories per 1/2-cup serving, compared with many traditional recipes that can be much richer. If you’re serving it at a get-together, plan to double the recipe: it’s the kind of dish guests go back to again and again.

RECIPE

Spinach and Artichoke Dip

Yield: 6 servings

Ingredients

1 (8 ounce) package fat-free cream cheese, softened or whipped
1/4 cup low-fat mayonnaise
1/4 cup grated low-fat Parmesan cheese
1/4 cup grated low-fat Romano cheese
2 cloves garlic, peeled and minced
1/4 tsp garlic salt
1/2 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and well drained
1/4 cup shredded low-fat mozzarella cheese
Salt and pepper to taste (use sparingly)

Instructions

Preheat the oven to 350°F (175°C). Lightly grease a small baking dish (an 8×8-inch or similar-sized dish works well).
In a medium bowl, combine the softened cream cheese and low-fat mayonnaise until smooth. Stir in the grated Parmesan and Romano cheeses, shredded mozzarella, minced garlic, garlic salt, and a little freshly ground black pepper. Taste and adjust seasoning carefully—the cheeses add saltiness.
Fold in the chopped artichoke hearts and the thoroughly drained spinach. Make sure the spinach is squeezed well so the dip won’t be watery.
Transfer the mixture to the prepared baking dish, spreading it into an even layer. Smooth the top with a spatula.
Bake in the preheated oven for about 25 minutes, or until the dip is bubbly and the top is lightly golden. If you prefer a more browned surface, place under the broiler for 1–2 minutes while watching closely to avoid burning.
Remove from the oven and let the dip rest for a few minutes before serving. Serve warm with baked tortilla chips, sliced baguette, raw vegetables, or whole-grain crackers.

Notes & Tips

Serving Size: 1/2 cup. Approximate nutrition per serving as prepared: Calories: 120 • Fat: 4 g • Carbs: 3.8 g • Fiber: 4.6 g • Protein: 10.7 g • WW Points+: 2 pts.

Tips:
– Drain the thawed spinach thoroughly by pressing it in a fine-mesh strainer or wrapping it in a clean kitchen towel and squeezing out excess moisture—this keeps the dip thick and creamy.
– Use a food processor or an electric mixer to blend the cream cheese and mayonnaise for an extra-smooth base.
– If you prefer a richer dip, swap the fat-free cream cheese and low-fat cheeses for regular varieties, keeping in mind the calorie and fat increase.
– To make a larger batch for a party, double the ingredients and bake in a larger dish; baking time may be slightly longer—watch for bubbling and light browning.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven until warmed through or microwave in short intervals, stirring between bursts, until hot.

Variations:
– Add a pinch of crushed red pepper flakes or a splash of hot sauce for heat.
– Stir in a few tablespoons of plain Greek yogurt for extra creaminess and protein.
– Fold in a handful of chopped sun-dried tomatoes or roasted red peppers for a different flavor profile.