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Low Fat Spinach And Artichoke Dip

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Ingredients

Adjust Servings:
8 ounces neufchatel cheese, softened (do not use fat free)
1/2 cup light sour cream (do not use fat free)
14 ounces artichoke hearts, undrained
7 1/4 ounces roasted red peppers, drained
1/4 cup parmesan cheese, freshly grated
10 ounces frozen spinach, thawed and squeezed dry

Nutritional information

74.1
Calories
42 g
Calories From Fat
4.8 g
Total Fat
2.9 g
Saturated Fat
14.7 mg
Cholesterol
358 mg
Sodium
5.1 g
Carbs
2.1 g
Dietary Fiber
0.5 g
Sugars
4 g
Protein
80g
Serving Size

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Low Fat Spinach And Artichoke Dip

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    Cuisine:

    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.

    • 60 min
    • Serves 16
    • Easy

    Ingredients

    Directions

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    Low Fat Spinach and Artichoke Dip, 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, 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 , The only change I made was sun-dried tomatoes instead of roasted red peppers 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


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    Steps

    1
    Done

    Preheat Oven to 375f and Lightly Spritz a Shallow Baking Dish (1.5-2qt) With Cooking Spray (pam).

    2
    Done

    Using Food Processor, Mix Light Cream Cheese, Sour Cream and Artichoke Hearts by Pulsing Until Even Consistency.

    3
    Done

    Add Roasted Bell Pepper and Parmesan Cheese and Pulse Until Creamy.

    4
    Done

    to Bake Dip: Place Mixture Into Prepared Baking Dish; Add Spinach and Stir Until Combined.

    5
    Done

    Bake For 25 Minutes, Stirring Half Way Through.

    6
    Done

    Dip Is Done When Browned and Bubbly Around the Edges.

    7
    Done

    to Keep Warm, Lower Temperature in Oven to 250f and Stir Every 10 Minutes Until Dip Is Served.

    8
    Done

    For Microwave Directions: Place Mixture Into Microwave Safe Dish (1.5-2qt), Add Spinach and Stir Until Combined.

    9
    Done

    Cover With Plastic Wrap, Leaving Room For Steam to Escape.

    10
    Done

    Microwave on High For 7 Minutes or Until Dip Is Hot and Boiling on the Sides - Microwaves Vary, Check Often.

    11
    Done

    Mix Well Before Serving.

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    Emery Turner

    Cupcake queen baking up mini delights that are as pretty as they are delicious.

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