Low Fat Hot Artichoke And Spinach Dip Recipes

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HOT ARTICHOKE-SPINACH DIP

"One taste of this outrageously delicious dip and your guests will not stop eating it until it's gone," promises Michelle Krzmarzick from Torrance, California. "The savory blend of artichokes, spinach and Parmesan cheese is positively addictive! It taste even better if you make it the night before and chill it in the fridge before baking."

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 3 cups.

Number Of Ingredients 11



Hot Artichoke-Spinach Dip image

Steps:

  • In a large bowl, combine the cream cheese, Parmesan cheese, mayonnaise, garlic, basil, garlic salt and pepper; mix well. Stir in the artichokes and spinach. Transfer to a greased 9-in. pie plate. Sprinkle with mozzarella cheese. Bake, uncovered, at 350° for 20-25 minutes or until bubbly and edges are lightly browned. Serve with crackers.

Nutrition Facts : Calories 68 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 139mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

1 package (8 ounces) cream cheese, softened
1/2 cup grated Parmesan cheese
1/4 cup mayonnaise
1 garlic clove, minced
1 teaspoon dried basil
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1/2 cup frozen chopped spinach, thawed and squeezed dry
1/4 cup shredded mozzarella cheese
Assorted crackers

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

Provided by Brooke the Cook in

Categories     Spinach

Time 40m

Yield 4 cups, 16 serving(s)

Number Of Ingredients 6



Low Fat Spinach and Artichoke Dip image

Steps:

  • Preheat oven to 375F and lightly spritz a shallow baking dish (1.5-2qt) with cooking spray (Pam).
  • Using food processor, mix light cream cheese, sour cream and artichoke hearts by pulsing until even consistency.
  • Add roasted bell pepper and Parmesan cheese and pulse until creamy.
  • To bake dip: Place mixture into prepared baking dish; add spinach and stir until combined.
  • Bake for 25 minutes, stirring half way through.
  • Dip is done when browned and bubbly around the edges.
  • To keep warm, lower temperature in oven to 250F and stir every 10 minutes until dip is served.
  • For microwave directions: Place mixture into microwave safe dish (1.5-2qt), add spinach and stir until combined.
  • Cover with plastic wrap, leaving room for steam to escape.
  • Microwave on HIGH for 7 minutes or until dip is hot and boiling on the sides - microwaves vary, check often.
  • Mix well before serving.

Nutrition Facts : Calories 74.1, Fat 4.8, SaturatedFat 2.9, Cholesterol 14.7, Sodium 358, Carbohydrate 5.1, Fiber 2.1, Sugar 0.5, Protein 4

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

LOW-FAT HOT ARTICHOKE AND SPINACH DIP

You won't believe this isn't loaded with fat when you taste it! No one even knows it as tofu in it! Substitute the parmesan cheese with veggie mozzarella cheese (grated) for a dairy-free version

Provided by Chef At Sea

Categories     Spreads

Time 30m

Yield 2 1/2 cups, 12 serving(s)

Number Of Ingredients 10



Low-Fat Hot Artichoke and Spinach Dip image

Steps:

  • Preheat oven to 400°F.
  • Puree tofu, mayonnaise, mustard, lemon juice, garlic and onion powder in blender or food processor until smooth.
  • Transfer to bowl.
  • Stir in artichokes, spinach and cheese.
  • Spoon into 8-inch glass pie dish or casserole.
  • Bake for 20 minutes.
  • Dust with paprika before serving.

1 (12 ounce) package lite silken firm tofu
2 tablespoons reduced-fat mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
2 garlic cloves, minced
1/2 teaspoon onion powder
1 (15 1/2 ounce) can artichoke quarters in water, drained, rinsed and chopped
1 cup frozen chopped spinach, thawed and squeezed dry
1/2 cup grated parmesan cheese (or grated veggie mozzarella cheese)
paprika, for dusting

SLOW-COOKER HOT ARTICHOKE AND SPINACH DIP

Impress your guests with this irresistible artichoke dip, made fast with frozen spinach, prepared Alfredo sauce, and plenty of Swiss cheese.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 2h15m

Yield 20

Number Of Ingredients 8



Slow-Cooker Hot Artichoke and Spinach Dip image

Steps:

  • In 1- to 1 1/2-quart slow cooker, mix all ingredients except bread.
  • Cover; cook on Low heat setting 2 to 4 hours. Serve dip with sliced bread.

Nutrition Facts : Calories 130, Carbohydrate 10 g, Cholesterol 15 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 0 g, TransFat 0 g

1 box (9 oz) frozen spinach, thawed, squeezed to drain
1 can (14 oz) quartered artichoke hearts, drained, chopped
1/2 cup refrigerated Alfredo pasta sauce (from 10-oz container)
1/2 cup mayonnaise
3/4 teaspoon garlic salt
1/4 teaspoon pepper
1 cup shredded Swiss cheese (4 oz)
1 loaf (20-inch length) baguette French bread, cut into 40 slices

HOT ARTICHOKE AND SPINACH DIP II

This dip is amazing -- so cheesy and fragrant. If you don't like artichokes, don't worry -- you'll never know they're in there! My only question is: Is it okay to just eat it with a spoon right out of the dish?

Provided by TIFFANY BRENNAN

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 40m

Yield 12

Number Of Ingredients 11



Hot Artichoke and Spinach Dip II image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
  • In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
  • Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

Nutrition Facts : Calories 134 calories, Carbohydrate 3.4 g, Cholesterol 27.8 mg, Fat 11.7 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 5.6 g, Sodium 315.1 mg, Sugar 0.2 g

1 (8 ounce) package cream cheese, softened
¼ cup mayonnaise
¼ cup grated Parmesan cheese
¼ cup grated Romano cheese
1 clove garlic, peeled and minced
½ teaspoon dried basil
¼ teaspoon garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
½ cup frozen chopped spinach, thawed and drained
¼ cup shredded mozzarella cheese

HOT SPINACH AND ARTICHOKE DIP

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 3 cups.

Number Of Ingredients 13



Hot Spinach and Artichoke Dip image

Steps:

  • Preheat oven to 350°. In a large bowl, beat the first 7 ingredients until combined. Stir in artichokes, spinach, chiles and pimientos. Transfer to a greased 3-cup baking dish; sprinkle with mozzarella. Place on a rimmed baking sheet., Bake until hot and bubbly, 40-45 minutes. Serve with tortilla chips or bread.

Nutrition Facts : Calories 150 calories, Fat 13g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 324mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

1 package (8 ounces) cream cheese, softened
1/3 cup mayonnaise
1/4 cup shredded Parmesan cheese
1/4 cup shredded Asiago cheese
1 teaspoon dried minced garlic
1 teaspoon dried parsley flakes
1/2 teaspoon celery salt
1 can (14 ounces) water-packed artichoke hearts, drained and coarsely chopped
5 ounces frozen chopped spinach, thawed and squeezed dry (about 1/2 cup)
1 can (4 ounces) chopped green chiles, drained
1 jar (2 ounces) diced pimientos, drained
1/3 cup shredded part-skim mozzarella cheese
Tortilla chips or cubed sourdough bread

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