Skinny Hot Spinach and Artichoke Dip

This outstanding reduced-fat dip has a full, rich flavor.  It can be prepped in advance and baked just before serving.  Usually fat-laden, heavy and greasy, spinach artichoke dips are made with 1 cup mayonnaise and cheese.  Not this one!  My skinny dip replaces them with Nancy’s Skinny Ranch Dressing and a small amount of Parmesan cheese.  I actually think the ranch dressing adds more flavor than the mayo.  Two tablespoons of this yummy dip, 40 calories, 2 grams of fat..  A full fat recipe has 120 calories and 11 grams of fat.
Skinny Hot Spinach and Artichoke Dip

Helpful Tips About this Recipe

Makes 3½ cups

Healthy Benefits

Artichoke hearts are rich in folate, vitamin C, and iron.
I’ve cut down the sodium by rinsing the artichoke hearts before using them.
Spinach is considered to be one of the “super foods.”  It’s rich in iron, vitamins A, C and beta-carotene.  Frozen spinach is just as nutritious as fresh.
Prep Tip
Be sure to make Nancy’s Skinny Ranch Dressing at least 1 hour before using, to thicken. You can also place it in the freezer for 20 minutes to thicken quicker.
I baked this dip in 2 smaller oven proof dishes.  If you’re having a party, it’s great to bake one of them first and serve, then pop the other in the oven to serve a little later.
Serving Tip
Suggested dippers, Trader Joe’s reduced-fat pita chips, bagel chips or toasted sliced baguettes.  Some of the reduced-fat crackers such as Milton’s Snack crackers or Wheat Thins are good to dip with too.

Weight Watchers POINTS PLUS
SKINNY FACTS: for 2 tablespoons
40 calories, 2g fat, 5g protein, 3g carbs, 1g fiber, 134mg sodium, 2g sugar
FAT FACTS: for 2 tablespoons
120 calories, 11g fat, 3g protein, 3g carbs, 1g fiber, 280mg sodium, 1g sugar


Skinny Hot Spinach and Artichoke Dip

Skinny Hot Spinach and Artichoke Dip

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Prep Time 12 minutes
Bake Time: 25 minutes
Total Time 37 minutes
Course Appetizer, Side Dish, Snack
Cuisine American
Servings 28
Calories 40 kcal


  • 1 teaspoon olive oil
  • 1 cup onions, chopped
  • 2 garlic cloves, minced
  • ¼ cup Parmesan cheese, shredded
  • ¾ cup + 2 tablespoons Nancy’s Skinny Ranch Dressing or a store bought reduced-fat ranch dressing
  • 1 (10 oz.) package frozen chopped spinach, thawed and drained well
  • 1 (13½ or 14 oz.) can artichoke hearts (packed in water) rinsed and well-drained, chopped
  • ½ teaspoon ground black pepper


  • 2 tablespoons Parmesan cheese, shredded


  • Preheat oven to 375 degrees.  Coat a 9” oven proof pie plate, oven proof dish or 2 smaller oven proof dishes with cooking spray.
  • In a small nonstick pan, heat the oil. Add the garlic and onions and saute until soft, about 2 minutes.
  • In medium bowl, add the cooked onions, ¼ cup cheese, ranch dressing, spinach, artichoke hearts, pepper and mix until well blended.
  • Transfer to baking dish.  Bake for 20 minutes.  Remove from oven and sprinkle top with 2 tablespoons Parmesan cheese.  If baking in two dishes, sprinkle each with 1 tablespoon cheese.  Bake for 5 minutes until cheese is melted.
  • Store any leftovers in the fridge.  Reheat before serving.


Serving: 2tablespoonsCalories: 40kcalCarbohydrates: 3gProtein: 5gFat: 2gSodium: 134mgFiber: 1gSugar: 2gPlus Points: 1
Tried this recipe?Let me know how it was!

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