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Hot Spinach Artichoke Dip3gNET CARBS
In the test kitchen

Hot Spinach Artichoke Dip

Bubbly, cheesy baked spinach and artichoke dip, perfect with celery and bell pepper scoops.

Prep15 min
Bake20 to 25 min
Oven375°F
Makes4 cups
Serving1/3 cup
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Ingredients

Dip

  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 2 cloves garlic, minced
  • 1/2 cup grated Parmesan
  • 1/2 cup shredded part-skim mozzarella
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon black pepper
  • 1 package (10 oz) frozen chopped spinach, thawed and squeezed very dry
  • 1 can (14 oz) artichoke hearts in water, drained and chopped

Topping

  • 1/2 cup shredded part-skim mozzarella

For serving (not included in nutrition)

  • Celery sticks and bell pepper strips

Directions

  1. Heat oven to 375°F. Lightly grease a 1 1/2 quart baking dish or 9 inch pie plate.
  2. Squeeze the thawed spinach in a clean towel until no more water drips out. This keeps the dip thick instead of runny.
  3. In a large bowl, beat the cream cheese, sour cream and mayonnaise until smooth. Stir in the garlic, Parmesan, 1/2 cup mozzarella, red pepper flakes and black pepper.
  4. Fold in the spinach and artichoke hearts until evenly mixed.
  5. Spread in the baking dish and scatter the remaining 1/2 cup mozzarella over the top.
  6. Bake 20 to 25 minutes, until bubbling at the edges and hot in the center. For a browned top, broil 1 to 2 minutes, watching closely.
  7. Rest 5 minutes, then serve warm with celery and bell pepper.
Tip: Assemble it up to a day ahead and refrigerate. Add 5 to 10 minutes to the bake time when it goes in cold.
Dad jokeThe spinach artichoke dip was a hit at the party. Everyone said it had a great heart.

Nutrition per serving (1/3 cup)

172Calories
4.8gTotal carbs
1.6gFiber
3.2gNet carbs
1.5gSugar
6.5gProtein
14.5gFat
295mgSodium

Estimated per serving from USDA FoodData Central and typical US label values. Total carbs include sugar alcohols; net carbs subtract fiber and sugar alcohols.

Know your label

Which of these is a non-starchy vegetable?
ADA lists squash such as zucchini, yellow squash, chayote and spaghetti squash as non-starchy, while corn and potatoes are starchy.
Quiz yourself in the Diabetic Edition

What we use

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Contains

dairy, eggs

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Inspired by Wonky Wonderful. Our version is rewritten and adjusted for lower carbs. This recipe is still in our test kitchen; amounts may change after testing. Nutrition is estimated and for general information only, not medical advice. Check with your care team about your own carb targets. DisclaimerPrinted from diabeticrecipes.us/recipes/hot-spinach-artichoke-dip/