Warm Spinach and Artichoke Dip

Show: Healthy Appetite with Ellie Krieger Episode: Holiday Happy Hour

Rated: 4 stars out of 5Rate itRead users' reviews (10)

RECIPE
COMMENTS & REVIEWS(10)

Cook Time:
30 min
Level:
Easy
Yield:
12 servings (1 serving is 1/4 cup)

Times:

Prep: 20 min
Inactive Prep: --
Cook: 30 min
Total:: 50 min

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Ingredients

1 tablespoon canola oil
1 medium onion, finely chopped (about 1 1/2 cups)
3 cloves garlic
1 (9-ounce) package artichoke hearts, defrosted, rinsed and dried
1 (10-ounce) package frozen chopped spinach, defrosted, excess liquid squeezed out
1/2 cup reduced-fat sour cream
2 tablespoons mayonnaise
1/2 cup (about 4 ounces) Neufchatel cheese (reduced-fat cream cheese)
2 ounces (about 1/2 cup) shredded part-skim mozzarella cheese
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
Pita wedges or crudites, for serving

Directions

Preheat oven to 350 degrees F.

Heat the oil in a saute pan over medium heat. Add onions and cook, stirring occasionally, 4 to 5 minutes. Add garlic and cook an additional 3 to 4 minutes, or until onions are light-golden but not browned. Remove from heat and cool.

In the bowl of a food processor combine the artichoke hearts, spinach, sour cream, mayonnaise, Neufchatel, mozzarella and salt and pepper. Process until smooth. Fold vegetable puree into sauteed onions, then spread into an 8-inch glass square baking dish or 9-inch glass pie plate which has been lightly sprayed with cooking spray. Bake for 25 to 30 minutes or until heated through. Serve with pita wedges or crudites.

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Comments & Reviews

recipe Warm Spinach and Artichoke Dip
emma fyffe, AL 09-08-2009
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gonna try it
Rated: 4 stars out of 5

I love spinach and artichoke dip! i'm definently going to try this one. i'm going to add less cream cheese scince you all say... it tasted to much like cream cheese and I have a whole block of parmisan cheese , so I'll probably add some of it.Read more
recipe Warm Spinach and Artichoke Dip
Tiffany miami, FL 08-05-2009
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Love Love Love...Would make it again
Rated: 4 stars out of 5

I had a craving for a spinach dip so I made this and omitted the artichoke. Instead of the cheeses include in the recipe, I... added 2 oz of shredded 6 italian cheese. I also had abit of feta cheese left over and added it on top with some more of the 6 italian cheese. Next time I will not add some much cream cheese it was over powering. But overall it was great.Read more
recipe Warm Spinach and Artichoke Dip
sara state college, PA 05-18-2009
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UNBELIEVABLE!!
Rated: 5 stars out of 5

I did not miss the fat at ALL in this dish. I was skeptical before trying it but WOW i've been eating it all weekend. good... thing i made a double batch. it's good hot, cold, on sandwiches, on salads. i cannot get enough of it!!! I did make one change.. i didn't have cream cheese or sour cream so i used plain nonfat yogurt.. it's just as good!! my boyfriend is a devout lover of artichoke dip and he said mine totally beat the ones from restaurants with all their fat. I also ate mine with red pepper slices and it's just as good as with tortilla chips!! LOVE IT!!Read more
recipe Warm Spinach and Artichoke Dip
Ann Marie tampa, FL 04-26-2009
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Freshest taste ever
Rated: 5 stars out of 5

I had been searching for"the right" recipe for spinach and artichoke dip. I saw this one and said, this is the one to make.I... made it as a appetizer for Easter dinner. My boyfiend really liked it(I had a feeling I would nonetheless). It has such a great fresh taste to it. It dosen't taste like oily cheese with the veggies. Thank you Ellie. Ann Marie Rutkowski, a loyal foodnet work fan!Read more
recipe Warm Spinach and Artichoke Dip
Sheila Powell, OH 01-06-2009
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Healthy & Delicious
Rated: 5 stars out of 5

Made this recipe for football party! Everyone loved. No guilt and yummy! Might add chopped carrots or water chestnuts... for crunch next time. Good cold or warmed the next day.Read more
recipe Warm Spinach and Artichoke Dip
Anonymous 05-29-2008
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Will not Make Again
Rated: 1 stars out of 5

Even though I normally do not like dips made with cream cheese, I decided to give this recipe a try because I like Ellie... Krieger. Unfortunately, the dip had a bitter undertone, tasted like cream cheese and the mozzerella should have been left out of the dip -- it made it stringy and hard to eat "cleanly." Who wants to serve a messy dip to their guests or family? And, the color? Well, it wasn't bright green, but reminded me of the unnatural green of Green Goddess Salad dressing. Ew. I will go back to the best Spinach and Artichoke Dip I've ever made, and, smartly (he's a chef, no surprise), it does not contain mozzerella.Read more