Warm Spinach, Palm Hearts and Artichoke Dip

Kitchen Tested
  • Yield 12 servings

A great vegetarian spread or dip crackers or crudité.


1 (14-ounce) can artichoke hearts, drained and chopped
1 (14-ounce) can hearts of palm, drained and chopped
1/2 (10-ounce) package frozen chopped spinach, thawed and squeezed to remove moisture
2 garlic cloves, minced
8 scallions, minced
1/2 cup low-fat sour cream
1/4 cup low-fat mayonnaise
1/2 cup low-fat cream cheese or neufchatel, softened at room temperature
1/2 cup grated parmesan or Romano cheese plus more for topping
1/4 cup dried breadcrumbs


  1. Preheat oven to 350F.
  2. In a medium mixing bowl, combine artichoke hearts, hearts of palm, chopped spinach, garlic, scallions, sour cream, mayonnaise, cream cheese and 1/2 cup parmesan cheese. Transfer to a 9-by-13-inch baking dish. Sprinkle breadcrumbs over the top.
  3. If desired you can sprinkle additional parmesan cheese over the top. Bake 25 to 30 minutes until golden and bubbling.