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Spinach and Artichoke Dip by Stacey Antine, MS, RD

Spinach and Artichoke Dip by  Stacey Antine, MS, RD, | Bergen County Moms

This fabulously flavorful low-fat dip tastes amazing but it’s a slimmed down take on the popular (and very rich and high calorie) appetizer that is a family pleaser! Appetite for Life‘s version is a good source of fiber for digestive health and features immune-boosting vitamin A.

*Tip: Use the slow cooker to keep this dip warm and serve with Stacy’s Pita Chips and veggies.


1 bag (6 ounces) baby spinach leaves

1 can (15 ounces) low-sodium cannellini beans (white kidney beans), rinsed and drained

14 ounces frozen (thawed) artichoke hearts or 1 can (14 ounces) artichoke hearts, rinsed and drained

1 package (3 ounces) reduced-fat cream cheese

1 clove garlic, chopped

¼ cup loosely packed fresh basil leaves

1/8 teaspoon freshly ground black pepper

½ cup shredded low-moisture, part-skim mozzarella cheese (2 ounces)

Pita chips and/or cut-up vegetables


  1. Preheat oven to 350°F.

  2. In medium saucepan, heat 4 cups water to boiling over high heat. Meanwhile, prepare ice bath in large bowl; set aside.

  3. When water comes to a boil, add spinach in small batches and cook 30 seconds. With slotted spoon, transfer each batch to ice bath to stop the cooking and retain vibrant green color. Squeeze as much liquid out of spinach as possible. (If you like, squeeze excess liquid into mug to drink…it’s full of nutrients!).

  4. In food processor, combine spinach, beans, artichoke hearts, cream cheese, garlic, basil, and pepper. Pulse until smooth.

  5. Transfer mixture to bowl and stir in ¼ cup mozzarella. Spoon into non-stick shallow baking dish; top with remaining ¼ cup mozzarella.

  6. Bake 10-15 minutes or until dip is heated through and top is lightly browned and starting to bubble around edges.

  7. Serve with pita chips or cut-up vegetables.

Makes 20 servings (2 tablespoons per serving).

Nutrition Facts per serving: 50 calories; 2g fat (1g sat fat, 1g mono, 0g trans fats); 5mg cholesterol; 6g carbohydrate (3g fiber, 0g sugar); 3g protein; 70mg sodium; 10% Daily Value (DV) vitamin A; 2% DV vitamin C; 4% DV calcium; 8% DV iron.

Stacey Antine, MS, RD, author, Appetite for Life, founder, HealthBarn USA, director, HealthBarn Foundation, co-host, Family Food Expert Internet Radio Show, and recognized as top 10 dietitians nationally by Today’s Dietitian magazine for her work with HealthBarn USA.

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