Artichoke and Spinach Dip

Serve this dip in the baking dish or transfer to a hollowed round loaf of bread. Surround the dip with crackers or thinly sliced pieces of sourdough baguette.

Serves: 20Hands-on: 10 minutesTotal: 40 minutesDifficulty: Easy

Serves: 20


  • 10 oz. frozen chopped spinach, thawed and drained
  • 1 can (14 oz.) quartered artichoke hearts, drained
  • 8 oz. low-fat cream cheese at room temperature
  • ½ cup sweet onion, minced
  • 1½ Tbsp. lemon juice
  • ¼ cup mayonnaise
  • ¼ cup low-fat sour cream
  • ½ tsp. ground cayenne pepper
  • ⅛ tsp. ground nutmeg
  • 1 tsp. Splenda No-Calorie Sweetener
  • ¼ cup grated Parmesan cheese


  • Preheat oven to 350°F. Prepare a 1 quart baking dish with nonstick spray.
  • Purée spinach, artichokes, cream cheese, onion, lemon juice, mayonnaise, sour cream, cayenne pepper, nutmeg, and splenda in a food processor.
  • Pour the spinach mixture into the prepared dish. Sprinkle with Parmesan cheese. Bake for 30 minutes.