A Spinach and Artichoke Dip That Won't Give You a Food Coma

By Jaime Young

Updated on 1/16/2016 at 6:00 PM

If you love artichoke dip but don't queasy feeling that can come after chowing down on the traditional recipe, then try this lightened-up version. A few quick swaps is all it takes to deliver all the flavor without the food coma.

Artichoke dip
POPSUGAR Photography

Artichoke Dip

Cook Time45 minutes
Yield16
Calories179

From Whole Foods Market

INGREDIENTS

    1 8-ounce package reduced fat Neufchatel cream cheese 1/2 cup light canola or safflower mayonnaise 1/2 cup low-fat sour cream 1/2 cup grated Parmesan cheese 3 cloves garlic, or to taste 3 cups shredded part-skim mozzarella cheese 1/2 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper (optional) 1 12-ounce jar marinated artichoke hearts, drained and roughly chopped 2 cups loosely packed spinach (optional) 1 small onion, diced

    INSTRUCTIONS

    1. Preheat oven to 350°F. Place cream cheese, mayonnaise, sour cream, Parmesan cheese, and garlic in a food processor. Purée until combined.

    2. Add mozzarella cheese, black pepper, and cayenne, pulsing just until combined.

    3. Add artichoke hearts and spinach. Pulse again just until combined. Transfer mixture to a bowl, and stir in the onion.

    4. Bake in a 9-inch square glass baking dish for 40 to 45 minutes until bubbly and browned. Serve immediately.