Baked Spinach and Artichoke Dip- Lightened up
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Today, I’m excited to share this recipe for a fabulously lightened up version of Baked Spinach Artichoke Dip!
I imagine it’s the same in many places, but here in Texas, we’re in the middle of Football Fever! Last week I shared a roundup of great tailgating/football snack ideas. The recipes all looked so good, but not a single one was health conscious or light (maybe the bean dip could be considered healthy- but it still had quite a bit of cheese in it.) Today, I will remedy that oversight!
I’ve always made Spinach Artichoke dip using the Pampered Chef recipe. It’s so good, but so full of mayo, sour cream and Parmesan cheese! When I stumbled across this lightened up version on the Silk recipe page, I knew had to make it!
Keep in mind, it doesn’t taste exactly the same- the light version is made a with roux of flour, 30 calorie Silk Almond milk and a little bit of butter, but it’s pretty darn good! (Plus you can have almost double the amount for the same amount of calories.)
I made the recipe as is, but replaced the soy milk with the 30 calorie unsweetened Original Silk Almond Milk.
Spinach and Artichoke Dip- Lightened up
Recipe shared by Jamie Sanders, originally found at Silk.com
Serve this lightened up version of Baked Spinach and Artichoke Dip with sliced veggie sticks or baked chips as as a healthy alternative to the full fat version!
Prep time: 20
Cook time: 25
Total time: 45
Fat per serving: 2
- 3 Tbsp margarine (or butter)
- 4 Tbsp flour
- 2 cups Silk Original or Unsweetened soy or almondmilk, warmed
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 1/4 tsp pepper
- 1 or 2 garlic cloves, to taste
- 2 14 oz cans artichoke hearts, well drained
- 1 10-oz package frozen chopped spinach, thawed and drained
- 1/3 cup grated soy or dairy Parmesan cheese
- Preheat oven to 350°F.
- Lightly coat a 2-quart baking pan with cooking spray.
- Melt margarine (or butter) in a saucepan over medium heat.
- Whisk in flour and cook for 2 minutes. Slowly whisk in warm soymilk. Add salt, cayenne and pepper and cook until very thick, about 5-7 minutes. Remove from heat.
- Place garlic, artichoke hearts and spinach in a food processor or blender and process until smooth.
- Stir spinach mixture into soymilk mixture.
- Spread dip in prepared pan and sprinkle with Parmesan. Bake for 20-25 minutes until heated through and bubbly.
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About the Author
Jamie Sanders is a wife and mom of 2, located in the heart of Texas. She founded Scattered Thoughts of a Crafty Mom in 2011 as a place to share creative ideas and family friendly recipes. Her work has been featured on Martha Stewart, Woman’s World, HuffPost, TODAY, Pioneer Woman, HGTV, CNET, Good Housekeeping, Yahoo, Oprah Daily, and Redbook, plus many other publications. To date, she had given away just under a million free pdf sewing patterns.