Low Fat Spinach Artichoke Dip
A creamy, lighter take on the classic spinach artichoke dip using neufchatel cheese and light sour cream instead of full-fat versions. Roasted red peppers add subtle sweetness and color while fresh parmesan provides umami depth. Serve warm with crackers, bread, or vegetables at parties, potlucks, or casual gatherings. This version maintains rich flavor without excess fat, making it suitable for health-conscious entertaining.
Ingredients
- 8 oz neufchatel cheese, softened, not fat-freemascarpone or Philadelphia cream cheese1:1dairy
similar results
- ½ cup light sour cream, not fat-free
- 14 oz artichoke hearts, undrained
- 7 ¼ oz roasted red peppers, drainedsun-dried tomatoes1/2 cup packedvegetable
more intense, tangy
- ¼ cup parmesan cheese, freshly grated
- 10 oz frozen spinach, thawed and squeezed dry
- cooking spray, for dish(optional)
Instructions
- 1
Preheat oven to 375F and lightly coat a shallow baking dish with cooking spray.
- 2
Pulse neufchatel cheese, light sour cream, and artichoke hearts in food processor until even consistency.
- 3
Add roasted red peppers and parmesan cheese, pulse until creamy.
- 4
Transfer mixture to prepared baking dish, add thawed and squeezed spinach, stir until combined.
- 5
Bake for 25 minutes, stirring halfway through, until browned and bubbly around edges.
- 6
Lower oven to 250F to keep warm, stirring every 10 minutes until served.
Tips
Do not substitute fat-free cream cheese or sour cream; reduced-fat versions are essential for proper texture and creaminess.
Squeeze spinach thoroughly after thawing to prevent excess moisture that would make the dip watery.
For microwave method, cover loosely with plastic wrap leaving steam vents; check at 5 minutes as microwave power varies.
Good to Know
Refrigerate in airtight container up to 4 days. Reheat in oven at 350F covered for 15-20 minutes or microwave in 2-minute intervals.
Prepare mixture through spinach addition up to 24 hours ahead; refrigerate covered. Bake just before serving, adding 5-10 minutes to baking time if starting cold.
Transfer to serving bowl or keep in baking dish. Surround with assorted crackers, toasted bread rounds, vegetable crudites, or pita chips.
Common Mistakes
Use fat-free cream cheese or sour cream to avoid grainy, separated texture
Skip squeezing thawed spinach to avoid watery, soupy dip
Stir dip partway through baking to avoid uneven browning and dry spots
Substitutions
Dairy-Free Swaps
similar results
General Alternatives
more intense, tangy
FAQ
Can I make this ahead and freeze it?
Yes. Prepare unmixed ingredients, or assemble and freeze unbaked up to 3 months. Thaw overnight in refrigerator before baking; add 5-10 minutes to baking time.
What if my microwave dip isn't hot enough after 7 minutes?
Microwave power varies significantly. Add 1-2 minute intervals, stirring between each, until dip reaches desired heat. High-wattage microwaves may finish in 5 minutes.
Can I use fresh spinach instead of frozen?
Fresh spinach requires wilting first; use approximately 8 cups packed, cook in batches, then squeeze dry. The yield will be similar to 10 oz frozen after processing.