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    You are in: Home / Recipes / Low Fat Spinach and Artichoke Dip Recipe
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    Low Fat Spinach and Artichoke Dip

    Low Fat Spinach and Artichoke Dip. Photo by FLKeysJen

    1/3 Photos of Low Fat Spinach and Artichoke Dip

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Brooke the Cook in WI's Note:

    I love spinach and artichoke dip, but hate the fat... I came up with this fast and easy recipe that tastes great, is easy to put together, low in fat but big on taste! Flavored with roasted red peppers and Parmesan cheese, no yicky mayo here! Makes enough for a large crowd. Can be made in the microwave for even faster preparation. Also delicious served cold. Note: recipe can be made with fat-free marinade artichokes, I usually buy two small jars, adds a little extra zing! WW points = 1/serving

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    Ingredients:

    Serves: 16

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375F and lightly spritz a shallow baking dish (1.5-2qt) with cooking spray (Pam).
    2. 2
      Using food processor, mix light cream cheese, sour cream and artichoke hearts by pulsing until even consistency.
    3. 3
      Add roasted bell pepper and Parmesan cheese and pulse until creamy.
    4. 4
      To bake dip: Place mixture into prepared baking dish; add spinach and stir until combined.
    5. 5
      Bake for 25 minutes, stirring half way through.
    6. 6
      Dip is done when browned and bubbly around the edges.
    7. 7
      To keep warm, lower temperature in oven to 250F and stir every 10 minutes until dip is served.
    8. 8
      For microwave directions: Place mixture into microwave safe dish (1.5-2qt), add spinach and stir until combined.
    9. 9
      Cover with plastic wrap, leaving room for steam to escape.
    10. 10
      Microwave on HIGH for 7 minutes or until dip is hot and boiling on the sides - microwaves vary, check often.
    11. 11
      Mix well before serving.

    Browse Our Top Spinach Recipes

    Ratings & Reviews:

    • on June 20, 2009

      55

      The only change I made was sun-dried tomatoes instead of roasted red peppers. I used about half as much, fearing that the denseness of the tomatoes might over power the dish but I could have used more as it was very subtle. BTW, I live in Europe where neufchatel cheese is something quite different from what it is in North America. For all of you living in the rest of the world, it's light cream cheese.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 03, 2010

      55

      What a treat to get a low fat version of an old favorite! Thanks Brooke it was gone before I knew it! The only problem I had was that the food processor took away the typical chunkiness of the traditional version of this dip. I will definitely make again, but next time will experiment without the food processor.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 26, 2009

      55

      I made this last night and it was SO good! Four people nearly polished it off by themselves--and no one even knew it was low-fat. It was great with veggies, bread, and pretzels, delicious hot or cold, and ridiculously easy to make. (One note: When I was mixing everything together, I was worried it was too liquidy. That was not the case at all--it sets as it cooks--so don't worry as you're making it!)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Low Fat Spinach and Artichoke Dip

    Serving Size: 1 (80 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 74.1
     
    Calories from Fat 42
    57%
    Total Fat 4.7 g
    7%
    Saturated Fat 2.9 g
    14%
    Cholesterol 14.6 mg
    4%
    Sodium 357.9 mg
    14%
    Total Carbohydrate 5.1 g
    1%
    Dietary Fiber 2.1 g
    8%
    Sugars 0.4 g
    1%
    Protein 4.0 g
    8%

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