Spinach & Artichoke Dip

Nothing brings people together quite like a bubbling hot spinach and artichoke dip that’s creamy, cheesy, and absolutely irresistible! This crowd-pleasing appetizer will have your family and friends gathering around the kitchen, and the best part is it’s made with lighter ingredients so you can enjoy every delicious bite without the guilt.

Recipe Details

Timing & Servings: Prep Time: 15 minutes, Cook Time: 30 minutes, Total Time: 45 minutes, Serves: 22 people.

Nutrition Profile: Nut-Free, Soy-Free, Vegetarian, Egg-Free.

Nutrition Facts (per serving): 75 Calories, 4g Fat, 4g Carbs, 6g Protein.

Ingredients You’ll Need

Fat-free sour cream: You’ll need ½ cup of this creamy base that keeps things light but still gives you that rich, tangy flavor we all love in a good dip.

Black pepper: Just ¼ teaspoon of freshly ground black pepper adds the perfect little kick without being too spicy for anyone.

Garlic: 3 cloves minced up will give you that amazing savory depth that makes this dip absolutely crave-worthy.

Artichoke hearts: One 14-ounce can, drained and chopped, brings that tender, slightly tangy bite that makes this dip so special.

Frozen spinach: A 10-ounce package that’s been thawed, drained, and squeezed dry – this step is super important for avoiding a watery dip!

Reduced-fat cream cheese: One 8-ounce block of 1/3-less-fat cream cheese, softened, gives you all that creamy goodness with fewer calories.

Fat-free cream cheese: Another 8-ounce block, also softened, works together with the reduced-fat version to create the perfect creamy texture.

Mozzarella cheese: 6 ounces of part-skim mozzarella, shredded and divided (about 1½ cups total), creates that amazing stretchy, melty cheese pull we all love.

Parmesan cheese: 1 ounce of fresh Parmesan, grated and divided (about ¼ cup), adds that sharp, nutty flavor that takes this dip over the top.

How to Make Spinach & Artichoke Dip

Step 1: Preheat your oven to 350°F so it’s nice and ready. Grab a large mixing bowl and combine the sour cream, black pepper, minced garlic, chopped artichoke hearts, squeezed-dry spinach, and both cream cheeses. Stir everything together until it’s well-blended and looks creamy and delicious.

Step 2: Add 1 cup of the mozzarella and 2 tablespoons of the Parmesan to your mixture. Give it another good stir to get all that cheese mixed in perfectly. Spoon this amazing mixture into a broiler-safe 1½-quart glass or ceramic baking dish.

Step 3: Sprinkle the remaining ½ cup mozzarella and remaining 2 tablespoons Parmesan right on top. Pop it in the oven and bake for 30 minutes until it’s bubbly and golden.

Step 4: Keep the dish in the oven but switch to broil on high. Broil for 3 minutes until the cheese on top gets lightly browned and looks absolutely perfect!

Easy and Quick Spinach & Artichoke Dip Version

Want to make this even faster? You can use the microwave method! Mix everything together in a microwave-safe dish and heat on high for 2-3 minutes, stir, then heat another 2-3 minutes until hot and bubbly. You’ll miss that gorgeous golden top, but it still tastes amazing and saves you time when you’re in a rush!

Serving Ideas

This dip is perfect with crispy tortilla chips, toasted baguette slices, or fresh cut vegetables like bell peppers and carrots. It makes a complete appetizer that’ll keep everyone happy while you’re finishing up dinner. I love serving it alongside some crunchy pita chips and colorful veggie sticks for a beautiful spread.

Storage

Store any leftovers in the fridge for up to 3 days in a covered container. To reheat, just pop it in a 350°F oven for about 10-15 minutes until warmed through, or microwave individual portions for 30-45 seconds until hot.

Substitutions

No problem if you need to make some swaps! You can use regular cream cheese instead of the lighter versions if that’s what you have on hand. Fresh spinach works great too – just sauté about 1 pound until wilted and squeeze out the water. You can even swap the mozzarella for sharp cheddar if you want a bolder cheese flavor.

Pro Tips

• Squeeze that spinach: Really press out all the water from the spinach with paper towels or a clean kitchen towel – this prevents a watery dip!
• Room temperature cheese: Let your cream cheese sit out for about 30 minutes before mixing so it blends smoothly without lumps.
• Make ahead magic: You can assemble this completely up to a day ahead, then just bake when you’re ready to serve.
• Perfect texture: Don’t skip the broiling step – it creates that amazing golden, slightly crispy top that makes this dip so special!

FAQs

Can I make this dip ahead of time?

You bet! You can mix everything together and assemble it in the baking dish up to 24 hours ahead. Just cover it with plastic wrap and keep it in the fridge. When you’re ready to serve, let it come to room temperature for about 20 minutes, then bake as directed.

Why is my dip watery?

The most common reason is not squeezing enough water out of the spinach. Make sure you really press and squeeze that spinach until no more water comes out. Also, make sure your artichokes are well-drained too!

Can I freeze this dip?

Sure! You can freeze the unbaked dip for up to 3 months. Thaw it completely in the fridge overnight, then bake as directed. The texture might be slightly different, but it’ll still taste great!

What’s the best way to reheat leftovers?

The oven is your best bet for keeping that creamy texture. Heat at 350°F for about 10-15 minutes until warmed through. You can also microwave individual portions, but stir halfway through to heat evenly.

I hope you and your crew absolutely love this lighter take on the classic spinach artichoke dip! It’s become such a hit at our house, and I know it’ll be the same at yours. Let me know how it turns out – I love hearing about your cooking adventures!