PointsPlus Spinach and Artichoke Dip Recipe

Staff Writer
PointsPlus Spinach and Artichoke Dip Recipe
Spinach and Artichoke dip

Spinach and Artichoke dip

A great spinach and artichoke dip to serve guests, simply place in the microwave with some extra Parmesan cheese for an extra-crispy crust right before you serve it to your guests.

Deliver Ingredients


  • 2 spray cooking spray  
  • ½ pound spinach, baby leaves, washed and dried
  • 1 ½ cup canned artichoke hearts, without oil, drained 
  • 1 medium garlic clove, minced or more to taste
  • ½ teaspoon crushed red pepper flakes, or to taste 
  • ½ teaspoon table salt 
  • ½ cup grated Parmesan cheese  
  • ½ cup reduced-fat sour cream
  • 4 ounces low-fat cream cheese, at room temperature  


Preheat oven to 350 degrees. Coat a 7 ½-inch deep-dish glass or ceramic pie plate (or oval oven-proof dish) with cooking spray.

In a food processor, combine spinach, artichokes hearts, garlic, red pepper flakes, salt, Parmesan cheese, sour cream, and cream cheese; puree until smooth. Using a spatula, scrape dip into prepared dish; smooth top into an even layer. Bake until golden on top, about 20—30 minutes, depending on desired doneness. Serve warm. 

Spinach Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Spinach Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.