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Light Spinach and Artichoke Dip Recipe

 

If you know anything about Wisconsin, you know that it is chock full of hardcore football fans.  Whether they are rooting for the Badgers or the Packers, fans love to tailgate and throw game day parties.  Jay and I  have learned that a great way to make sure that we are invited to these fun parties is to always bring a dish that everyone loves.  (I’m only half kidding!! I swear we get invited to more parties by people who have had this dip when we’ve brought it somewhere.)

We hosted  a Packer party here where I had gone out and bought a restaurant-chain’s supermarket version of their famous spinach and artichoke dip.  It was expensive and honestly kind of greasy once it was cooked.  I starting wondering if I could come up with my own recipe that was a tad healthier but still tasted good.  I collected a pile of Spinach and Artichoke Dip recipes and started going through them one by one, making adjustments each time until I finally created one I really liked.

Print Pin
5 from 1 vote

Spinach and Artichoke Dip Light

This lighter version of the classic Spinach and Artichoke Dip delivers all the flavor without all the fat.
Course Appetizer
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Author Wisconsin Mommy

Ingredients

  • 1 eight ounce package of light cream cheese softened
  • 1/4 cup of light sour cream
  • 1 large clove or 2 small cloves of garlic minced
  • 1/4 teaspoon garlic salt
  • 1 14 oz can of artichoke hearts drained and chopped
  • 1 package of frozen chopped spinach thawed and drained
  • 1/4 cup grated fresh Parmesan cheese

Instructions

  • Preheat oven to 350 degrees F and grease a small baking or casserole dish.
  • Place cream cheese, sour cream, garlic, salt, artichoke hearts, and spinach into a bowl and mix until blended well.
  • Transfer the mixture to the greased baking dish.
  • Sprinkle Parmesan cheese over the top of dip.
  • Bake in the pre-heated oven for 30 minutes or until hot, bubbly, and lightly browned.

 

 

Comments | 3 comments

About Maureen

Maureen Fitzgerald is a Milwaukee, Wisconsin freelance writer, social media marketer, community manager, and brand enthusiast. She helps brands reach more potential customers through targeted consultation sessions, press coverage, product reviews and campaigns both at WisconsinMommy.com and by leveraging her blogger network, the Wisconsin Mom Squad.

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Comments

  1. BerryRipe says

    September 4, 2013 at 8:33 pm

    5 stars
    Great vegetarian recipe. Looks amazing! Can’t wait to try it with fresh spinach.

    Reply
  2. Amber says

    September 5, 2013 at 1:58 pm

    Looks yummy! What do you use to create your recipe frame and printable format?

    Reply
    • Maureen Fitzgerald says

      September 10, 2013 at 3:16 pm

      Hi Amber – Thanks so much for stopping by and commenting! I use a WP plug-in called “EasyRecipe” to create my recipe template. It does make viewing and printing it easier and is fairly simple to work with on the back end as well. – Maureen

      Reply

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Maureen Fitzgerald of Wisconsin Mommy

Maureen Fitzgerald is a Milwaukee, Wisconsin influencer, brand enthusiast and strategist. She helps brands reach more potential customers through targeted consultation sessions, press coverage, product reviews and campaigns both at WisconsinMommy.com and by leveraging her blogger network. You can also see Maureen hamming it up on her YouTube channel at WisconsinMommy.tv. READ MORE...
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