Spinach Artichoke Dip

Holly Clegg
  • Yield: 20 servings


1 onion, chopped
1/3cup all-purpose flour
2cups skim milk
1teaspoon minced garlic
2 (10-ounce) boxes frozen chopped spinach, thawed and drained
4ounces Brie cheese, rind removed and cubed
1/3cup grated Parmesan cheese
1 (14-ounce) can artichoke hearts, drained and quartered
dash cayenne
Salt and pepper to taste


  1. Saute onion in a nonstick pan prepared with nonstick spray. Stir in flour and gradually add milk, making sure to stir well, until thick and bubbly.
  2. Combine with garlic, spinach, Brie, and Parmesan cheese, and stir until melted. Add artichokes, cayenne and season to taste.

Recipe reprinted with permission from Too Hot in the Kitchen (Holly Clegg, 2010). For more from Holly, follow along at her website, Trim & Terrific

Nutritional Info *per serving

  • Calories 54
  • Fat 2g
  • Saturated Fat 1g
  • Cholesterol 7mg
  • Sodium 125mg
  • Carbohydrate 5g
  • Fiber 1g
  • Sugars 2g
  • Protein 4g