Healthier Spinach Artichoke dip - a creamy and lightened up version of an appetizer and Game Day favorite! mysequinedlife.com
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Healthier Spinach Artichoke Dip

This recipe for healthier spinach artichoke dip is easy, creamy, and sneakily lightened up thanks to a special ingredient. This warm dip is a perfect appetizer for game day!
Course Dip
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 (estimated)
Calories 134
Author Alyssa

Ingredients

  • 1 12-oz bag frozen cut leaf spinach, prepared and drained
  • 1 15-oz can cannellini beans, rinsed and drained
  • 2 tbsp olive oil
  • 1 14-oz can quartered artichoke hearts, drained and roughly chopped
  • 4 oz reduced-fat cream cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tsp hot sauce, or to taste
  • 2 tbsp minced garlic
  • 1 tsp onion powder
  • 1/4 tsp ground pepper
  • 1/4 tsp salt

Instructions

  • Prepare spinach according to package directions. Preheat oven to 375 degrees F. Once spinach is done cooking, drain and add to a large bowl.
  • In the bowl of a large food processor, blend cannellini beans and olive oil until mostly smooth. Add mixture to the bowl with the drained spinach.
  • Add the rest of the ingredients to bowl and stir to combine evenly. Place mixture in an oven-safe baking dish (I used a cast iron pan). Top with additional Parmesan if you like. Bake for 20-30 minutes, or until dip is heated throughout and cheese is melty. Serve while warm.

Notes

See note above regarding dairy-free substitutions/omissions.
In a pinch, I've used a 15-oz. can of rinsed and drained chickpeas when I wanted to make this dip and realized I was out of cannellini beans. I followed the same steps as written above and it worked as well!

Nutrition

Calories: 134kcal | Carbohydrates: 12.1g | Protein: 8.3g | Fat: 6.7g | Saturated Fat: 3.1g | Cholesterol: 15mg | Sodium: 267mg | Potassium: 286mg | Fiber: 5.4g | Sugar: 1.4g | Calcium: 140mg | Iron: 1.8mg