Hot Spinach-Artichoke Dip

PersonalPoints™ per serving

Total Time: 42 min

Prep: 12 min

Cook: 30 min

Serves: 18

Easy

A well-loved classic, this rich, creamy, veggie-packed version of spinach-artichoke dip is sure to become a favorite. It is crucial to squeeze out the excess water in the spinach so that the final dip is not too watery. The water chestnuts add a nice crunch, but if they’re not your thing, just add in more artichokes. This hot dip is great with classic dippers like carrot and celery sticks, or you can serve it with crackers or tortilla chips.

Ingredients

1 spray cooking spray
1 tbsp regular butter
1 cup uncooked onions, finely chopped
2 medium garlic cloves, 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 Neufchâtel cheese, (reduced-fat cream cheese)
8 oz reduced-fat sour cream
4 oz 50% reduced-fat sharp cheddar cheese, shredded (1 cup)
1 tsp hot pepper sauce
½ tsp table salt
¼ tsp black pepper
1 tbsp fresh parsley, finely chopped

Instructions

Preheat oven to 350°F. Coat a 1 1/2-quart casserole or 11x7-inch baking dish with nonstick spray.
Melt butter in large nonstick skillet over medium heat. Add onion and garlic; cook, stirring, until tender, about 5 minutes. Add spinach, water chestnuts, and artichoke hearts; cook 2 minutes. Stir in cream cheese, sour cream, 1/2 cup Cheddar, the pepper sauce, salt, and black pepper, stirring until cheese melts.
Spoon dip mixture into prepared baking dish. Sprinkle with remaining 1/2 cup Cheddar. Bake until heated through, about 20 minutes. Sprinkle with parsley.
Serving Size: 1/4 cup Hot Spinach-Artichoke Dip!