Spinach Dip

February 2010
Spinach Dip

by 15 people

add your rating

Add a comment

We've cut a decadent dip down to size.

Makes: 8 servings

Prep: 35 mins

Cook: 20 mins

  • 4 5 ounce bag  baby spinach
  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, finely chopped
  • Salt and pepper
  • 3 ounces reduced-fat cream cheese
  • 1 9 ounce box  frozen artichoke hearts, thawed and chopped
  • 1/4 cup reduced-fat mayonnaise
  • 3 ounces gruyere cheese, shredded
  • 3 whole wheat pitas, each cut into eighths and toasted
  1. In a large nonstick skillet, bring 1 cup water to a boil. Add the spinach, 1 bag at a time, and stir until wilted, about 3 minutes; drain. Rinse with cold water, squeeze out as much liquid as possible, then coarsely chop. Rinse the skillet.
  2. Preheat the oven to 400 degrees . In the skillet, heat the olive oil over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 8 minutes. Stir in the garlic, 3/4 teaspoon salt and 1/2 teaspoon pepper; cook for 2 minutes.
  3. Stir in the cream cheese, mashing until smooth. Stir in the spinach, artichokes, mayonnaise and two-thirds of the gruyere. Transfer to a shallow baking dish.
  4. Finely chop 4 of the toasted pita triangles. In a small bowl, combine the chopped pita with the remaining gruyere and sprinkle over the spinach-artichoke mixture; bake until golden-brown and bubbling, 15 to 20 minutes. Serve warm with the remaining toasted pita triangles.
Tip Slash the fat
  • by eliminating sour cream and reining in the mayo. Use fresh onion and garlic and ditch high-sodium powdered onion soup mix. Double up on veggies for added fiber.