Good Morning America Recipes

Crazy-Creamy Spinach Artichoke Dip

Recipe Courtesy of Hungry Girl

Creamy Spinach Artichoke Dip
Difficulty: Moderate
Cook Time: min


  • One 8-ounce tub fat-free cream cheese, room temperature
  • 1/4 cup fat-free sour cream
  • 1/4 cup fat-free mayonnaise
  • 1/4 cup reduced-fat Parmesan-style grated topping, divided
  • 1/4teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 3 tablespoons minced shallots
  • 2 cloves garlic, minced
  • One 10-ounce package frozen chopped spinach, thawed and drained thoroughly
  • One 14-ounce can artichoke hearts packed in water, drained thoroughly and chopped
  • Half an 8-ounce can water chestnuts, drained and chopped
  • Cooking Directions

    If you want to serve this dish hot, preheat oven to 350 degrees.

    In a large bowl, combine cream cheese, sour cream, mayo, and 3 tablespoons Parm-style topping. Mix well. Add salt and cayenne pepper, and stir until smooth. Set aside.

    In a pan sprayed with nonstick spray, cook shallots and garlic over medium heat on the stove until soft, 1 to 2 minutes.

    And shallot-garlic mixture to the large bowl, along with spinach, artichoke hearts, water chestnuts. Stir well.

    If serving dip cold, top with remaining 1 tablespoon Parm-style topping and you're done!

    If serving dip hot, transfer to a medium casserole dish, top with remaining Parm-style topping, and then bake in the oven for about 30 minutes, until bubbly. Let cool slightly before serving.

    Per Serving (1/3rd cup): 91 calories, 1.5g fat, 584mg sodium, 11g carbs, 2g fiber, 3.5g sugars, 7g protein

    Makes 8 servings

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