Cheesy Spinach-Artichoke Dip

Health score
13%
Cheesy Spinach-Artichoke Dip
45 min.
16
107kcal

Suggestions


Welcome to the delightfully creamy world of Cheesy Spinach-Artichoke Dip, a perfect appetizer that will steal the spotlight at your next gathering! With a luscious blend of fresh spinach, tangy artichoke hearts, and a medley of cheeses, this dip is a guaranteed crowd-pleaser that pairs beautifully with crispy pita wedges. Whether you're hosting a party, enjoying a cozy family night, or simply looking for a satisfying snack, this dip is the ultimate choice to satisfy those savory cravings.

What makes this dish so tempting is not just its rich flavor, but also its health-conscious ingredients. Made with low-fat sour cream, reduced-fat feta, and fat-free mayonnaise, you can indulge guilt-free while still enjoying that comfort food experience. Plus, the addition of sun-dried tomatoes adds a hint of sweetness and depth that elevates this dip from ordinary to extraordinary.

In just 45 minutes, you can whip up this sumptuous dip and have it ready to serve warm, making it the ideal starter for any occasion. The inviting aroma will have everyone gathering around, eager to dig into this cheesy delight. So grab your pita bread and get ready to impress your guests with this scrumptious Cheesy Spinach-Artichoke Dip—your taste buds will thank you!

Ingredients

  • 14 ounce artichoke hearts drained coarsely chopped quartered canned
  • ounce carton cream sour low-fat
  • 0.5 cup mayonnaise fat-free
  • 0.8 cup milk fat-free
  • ounces feta cheese crumbled reduced-fat
  •  garlic cloves crushed
  • ounce cream cheese light softened
  • 0.5 cup onion diced
  • 0.8 cup parmesan cheese grated
  • 0.3 teaspoon pepper freshly ground
  • 11 6-inch pita bread rounds ()
  • tablespoon red wine vinegar 
  • 10 ounce pkt spinach frozen dry thawed drained chopped
  • 0.3 cup sun-dried tomatoes packed chopped
  • cup water boiling

Equipment

  • bowl
  • baking sheet
  • oven
  • slow cooker

Directions

  1. Preheat oven to 35
  2. Split each pita bread in half horizontally; cut each half into 6 wedges.
  3. Place pita wedges in a single layer on baking sheets; bake at 350 for 10 minutes or until toasted.
  4. Combine sun-dried tomatoes and boiling water in a bowl; let stand for 1 hour or until soft.
  5. Place artichokes and next 11 ingredients (through garlic) in a 3 1/2-quart electric slow cooker; stir well. Cover with lid; cook on low-heat setting 1 hour.
  6. Drain tomatoes; stir into dip. Cover and cook 1 hour.
  7. Serve warm with toasted pita wedges.

Nutrition Facts

Calories107kcal
Protein20.1%
Fat48.11%
Carbs31.79%

Properties

Glycemic Index
15.58
Glycemic Load
0.98
Inflammation Score
-9
Nutrition Score
9.5839129375375%

Flavonoids

Isorhamnetin
0.25mg
Kaempferol
0.03mg
Myricetin
0.01mg
Quercetin
1.02mg

Nutrients percent of daily need

Calories:106.55kcal
5.33%
Fat:5.82g
8.95%
Saturated Fat:3.28g
20.47%
Carbohydrates:8.65g
2.88%
Net Carbohydrates:7.22g
2.63%
Sugar:3.69g
4.1%
Cholesterol:19.59mg
6.53%
Sodium:349.84mg
15.21%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.47g
10.93%
Vitamin K:69.07µg
65.78%
Vitamin A:2286.71IU
45.73%
Calcium:126.43mg
12.64%
Manganese:0.19mg
9.75%
Phosphorus:93.63mg
9.36%
Folate:33.15µg
8.29%
Vitamin B2:0.13mg
7.58%
Potassium:246.72mg
7.05%
Magnesium:24.46mg
6.12%
Selenium:4.17µg
5.95%
Fiber:1.43g
5.72%
Vitamin B12:0.32µg
5.33%
Vitamin E:0.62mg
4.16%
Zinc:0.58mg
3.84%
Copper:0.08mg
3.78%
Iron:0.64mg
3.56%
Vitamin B1:0.05mg
3.51%
Vitamin B6:0.07mg
3.44%
Vitamin C:2.49mg
3.02%
Vitamin B5:0.25mg
2.52%
Vitamin B3:0.37mg
1.83%
Vitamin D:0.22µg
1.47%
Source:My Recipes