Hot Spinach-Artichoke Dip

2 points per servings

Hot Spinach-Artichoke Dip
Hot Spinach-Artichoke Dip

PREP TIME

12

minutes

TOTAL TIME

39

minutes

SERVINGS

18

servings

PREP TIME

12

minutes

TOTAL TIME

39

minutes

SERVINGS

18

servings

Ingredients

  • 1 Tbsp light butter

  • 1 cup(s) onion(s), finely chopped

  • 2 clove(s) (medium) garlic clove(s), minced

  • 10 oz chopped frozen spinach, thawed, drained and squeezed dry

  • 8 oz canned water chestnuts, sliced, drained and coarsely chopped

  • 14 oz canned artichoke hearts, without oil, quartered, drained and coarsely chopped

  • 8 oz 1/3 less-fat cream cheese, softened

  • 8 oz reduced-fat sour cream

  • 1 cup(s) low-fat shredded cheddar cheese, divided

  • 1 tsp hot pepper sauce

  • 1/2 tsp table salt

  • 1/4 tsp black pepper

  • 1 spray(s) cooking spray

Directions

Preheat oven to 350°F. Melt butter in a large nonstick skillet over medium heat. Add onion and garlic; sauté 5 minutes or until tender. Add spinach, water chestnuts, and artichokes; sauté 2 minutes. Add cream cheese, sour cream, 1⁄2 cup of Cheddar cheese, hot sauce, salt and pepper. Spoon into an 11 x 7-inch baking dish coated with cooking spray. Top with remaining 1⁄2 cup of Cheddar cheese. Bake at 350°F for 18 to 20 minutes or until thoroughly heated. Serve with baked tortilla chips (need to count POINTS values for chips). Yields about 1/4 cup of dip per serving.

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