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!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 (estimated)
- 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
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.
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!
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