Lightened-Up Warm Artichoke & Spinach Dip

Makes 12 (1/4-cup) servings
5 average rating


Read Reviews

Anonymous on 10/18/2010Made this for a snack before a BBQ. Everyone loved it and couldnt believe that it was reduced fat!!!

Phil on 11/21/2014Made this for a snack before a BBQ. Everyone loved it and couldnt believe that it was reduced fat!!!

Rate & Review This Recipe

Your Rating: clear

Your Review:

You have no review of this recipe.
To review this recipe, you must first rate it.

Nutrition Analysis

Calories   70
Total Fat   4g
Saturated Fat   2g
Sodium   274mg
Carbohydrates   5g
Dietary Fiber   2g
Protein   5g
Calcium   86mg

*Nutrition analysis based on using lowfat cottage cheese.

Layered Guacahummus Dip Cuban-Style Grilled Cheese Sandwiches Light Mac & Cheese


Cooking spray
2 teaspoons olive oil
1 cup chopped onion (1 medium)
2 cloves garlic, minced
6 cups baby spinach (5-6 ounces), washed and dried
1 (14-ounce) can artichoke hearts, rinsed and squeezed dry
3/4 cup Cabot No Fat Cottage Cheese or lowfat (1%) cottage cheese
2 tablespoons reduced fat mayonnaise
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
4 ounces Cabot Sharp Light Cheddar, grated (about 1 cup)
Whole-Wheat Pita Crisps


1. Preheat oven to 400°F. Coat 3 or 4-cup baking dish with cooking spray. (Or use four 12-ounce baking dishes.) (Dip will keep, covered, in refrigerator for up to 2 days until ready to bake.)

2. Heat oil in large nonstick skillet over medium-high heat. Add onion; cook, stirring often, for 2 to 3 minutes or until softened and starting to turn golden. Add spinach and garlic; cook, stirring, for 1 to 2 minutes or until spinach has wilted.

3. Place artichokes, cottage cheese, mayonnaise, mustard, salt and ground red pepper in food processor; process until smooth. Add spinach mixture and cheese; pulse just until blended.

4. Scrape artichoke mixture into prepared baking dish(es). Bake 25 to 35 minutes or until heated though. Serve hot.