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Spinach Artichoke Dip

spinach artichoke dip

Prep Time: 10 minutes

Total Time: 40 minutes

For convenience, we used canned artichokes in this classic appetizer. If you’re concerned about the amount of sodium in canned vegetables, draining the liquid and rinsing can reduce the sodium content 30 to 40 percent.

Photo credit: Mandi Wright


  • 1/4 cup reduced-fat sour cream
  • 1/4 cup fat-free plain Greek yogurt
  • 1/3 cup reduced-fat mayonnaise
  • 2 tablespoons fresh-squeezed lemon juice
  • 1 tablespoon grated onion
  • 2 cloves garlic, peeled, minced
  • 1 teaspoon Sriracha sauce
  • 1/4 teaspoon black pepper
  • 1 can (14 ounces) quartered artichoke hearts, drained and rinsed
  • 1/2 of a 10 ounce package frozen chopped spinach, thawed
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese


In a large bowl, mix sour cream, yogurt, mayonnaise, lemon juice, onion, garlic, Sriracha, and pepper. Chop quartered artichoke hearts into smaller pieces and squeeze excess liquid from spinach. Gently incorporate artichokes, spinach, and cheese into sour cream mixture. Transfer dip to an oven-safe dish and bake covered in a 350 degree oven until heated through and bubbly, about 25 minutes.

Yield: 10 servings (about 1/4 cup per serving)

Nutritional Info

  • Calories = 84
  • Fat = 5 gm
  • Saturated fat = 2 gm
  • Trans fat = 0 gm
  • Cholesterol = 13 mg
  • Protein = 5 gm
  • Sodium = 208 mg
  • Carbohydrate = 5 gm
  • Fiber = 0 gm
  • Calcium = 115 mg
  • Calories from fat = 55%

Food exchanges: 1 vegetable, 1 fat