Spinach-Artichoke Dip

Oh dips…my go-to when I’m hosting a party. They’re fairly easy, serve a lot of people, all while tasting delicious. Spinach-Artichoke dip is one of those dips that just about everyone likes…now, in my spinach-artichoke dip experiences, it’s usually served warm. Well, we didn’t want to be messing with the oven while the party was going on, so I decided to try it out cold. After eating this version all weekend, I might actually prefer it! It’s definitely more thick and creamy than a hot, bubbly version, but it’s also a lot easier 🙂 And I even had a friend tell me that although she doesn’t like spin dip, she really liked this version! Always a bonus to hear a positive comment when making a recipe for the first time.


  • One 8-oz. container 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 grated topping
  • 1/4 tsp. salt
  • 1/8 tsp. cayenne pepper
  • 1 T olive oil
  • 2 small shallots, minced
  • 2 cloves garlic, minced
  • One 10-oz. package frozen chopped spinach, thawed and drained
  • One 14-oz. can artichoke hearts (packed in water), drained and chopped
  1. In a large bowl, combine cream cheese, sour cream, mayo, and parmesan topping. Add the salt and cayenne pepper, and then stir until smooth.
  2. Heat oil in a medium skillet until hot. Cook the shallots and garlic over medium heat until soft; Set aside.
  3. To the large bowl, add spinach, artichoke hearts, and garlic/shallot mixture. Stir well. Refrigerate until ready to serve.

Mix together cream cheese, Parmesan, sour cream, and mayo.

Saute shallots and garlic in a tablespoon of olive oil.

Add spinach and artichokes to cream cheese mixture.

Add shallots and garlic.

Stir it up!

Chill until ready to serve.

Serve with pita chips!


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