Filed Under: Appetizer

Hot & Light Spinach-Artichoke Dip

Recipe By Tessa Arias
January 30th, 2012

This dip is to die for. It's seriously better than any spinach-artichoke dip I've had at a restaurant, and it's lighter too. 

Yield: 12 servings

My favorite part of the Superbowl is the food. I won’t even pretend that I’m a huge football fan. In fact, I think it’s kind of unfair that there’s no massive nation-wide event that appeals to women. I know that there are women who honestly enjoy football (not just because they want to impress a guy) but just a glimpse at the Superbowl commercials and you know which sex its geared to.

Anyways. This dip is to die for. It’s seriously better than any spinach-artichoke dip I’ve had at a restaurant, and it’s lighter too. Make it for the Superbowl or the next time you have friends or family over. Or, like me, make it just because it sounds wonderful.

Recipe Rundown
Taste: Flavorful and fresh yet rich and cheesy.
Texture: Thick, creamy, with melted cheesy everywhere.
Ease: Easy enough that you can’t really get this wrong. Plus you can make the dip up to a day ahead of time before baking.
Appearance: Bubbling cheese is bound to make anyone’s mouth water.
Pros: Perfect appetizer.
Cons: None.
Would I make this again? Yes.

How to make
Hot & Light Spinach-Artichoke Dip

Yield: 12 servings
This dip is to die for. It's seriously better than any spinach-artichoke dip I've had at a restaurant, and it's lighter too. 


  • Kosher salt
  • 1 10- ounce bag fresh baby spinach
  • 1 cup packed fresh basil
  • 3/4 cup canned cannellini beans, drained and rinsed
  • 6 ounces Neufchatel (1/3-less-fat) cream cheese
  • 1 clove garlic, smashed
  • 1/2 cup low-sodium chicken broth
  • 1 14- ounce can artichoke hearts, squeezed dry and finely chopped
  • 1/4 cup grated parmesan cheese
  • 3/4 cup shredded low-fat mozzarella cheese
  • Pinch of cayenne
  • 1/2 teaspoon Worcestershire sauce
  • Freshly ground black pepper
  • Chips, for serving


  1. Preheat oven to 450 degrees F. Bring a pot of salted water to a boil and prepare a bowl of ice water. Stir the spinach and basil into the boiling water and cook until bright green, about 30 seconds. Remove with a slotted spoon and immediately shock in ice water. Drain and squeeze dry, then roughly drop.
  2. In the bowl of a food processor, puree the beans, cream cheese, garlic, and chicken broth until smooth. Transfer mixture to a medium bowl and fold in the spinach and basil, artichokes, parmesan, and 1/2 cup mozzarella. Add the cayenne, Worcestershire, 1/2 teaspoon salt, and black pepper to taste.
  3. Spray a large baking dish with nonstick spray and spread in dip mixture. Top with remaining 1/4 cup mozzarella (at this point you can refrigerate the dip for up to 1 day, let come down to room temperature before baking or bake 5-10 minutes longer). Bake until golden and bubbly, 20-25 minutes. Serve warm with chips.

Recipe Notes

From Food Network Magazine November 2009
Course: Side Dish
Cuisine: American

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

Leave a Comment & Rating

Add a Review or Question

*Please select a rating to complete your comment.

  1. #
    Caroline — January 30, 2012 at 12:13 pm

    I love this! Nothing like a healthier appetizer! 😀

  2. #
    Erin — January 30, 2012 at 3:50 pm

    I've never seen this made with those beans, great idea.

  3. #
    Jessica — January 30, 2012 at 4:48 pm

    I was looking for a spinach/artichoke dip! This one sounds so good!

  4. #
    Lauren @ KeepItSweet — January 30, 2012 at 5:11 pm

    I love the look of this dip!

  5. #
    Lauren — January 30, 2012 at 11:45 pm

    I'm all about healthified versions of classic dips, but I never would have thought to use cannellini beans in spinach-artichoke dip… love it!

  6. #
    Russell van K — January 31, 2012 at 12:33 am

    Mmm. This is one of my all time favorite dips. I am going to call this post an excuse to make it soon!

  7. #
    Katie — January 31, 2012 at 1:40 am

    I'd gladly give all of my attention to this dip over the game…haha!

  8. #
    Matt — January 31, 2012 at 6:55 am

    Thank god!!! Nothing is worse than all those awful Spinach-Artichoke Dip recipes out there with mayonnaise. It drives me crazy!!!! I've used a recipe similar to yours for years and can't wait to try yours. Everyone always comments that it's better than their mayonnaise dip.

  9. #
    Jay — February 1, 2012 at 1:34 am

    wow…sounds irresistable & hearty
    hopped in from FB…love your space..
    happy following you..;)
    check out mine sometime..
    Tasty Appetite

  10. #
    Tracey — February 1, 2012 at 3:45 am

    I love the football and the food equally when it comes to the Super Bowl 🙂 This dip sounds fantastic, and slightly healthier? A definite win!

  11. #
    kokostanley — February 1, 2012 at 10:31 pm

    WOW this is a great Super Bowl snack. YUM!

  12. #
    Jen Schall — February 2, 2012 at 7:37 pm

    Spinach dip is my favorite… This looks fabulous!

  13. #
    JEG83 — February 4, 2012 at 5:35 pm

    Looks great!
    Is Neufchatel cream cheese much different to any other cream cheese? …is regular American cream cheese or French Neufchatel closer to Neufchatel cream cheese?

  14. #
    kelsey — February 6, 2012 at 2:40 am

    This was a HIT with my family. it was delicious. It scared me a bit because when it came out of the oven, it was perfectly cooked but seemed a bit runny- but if you just let it sit and cool for 5-6 minutes- its PERFECT.
    Thank you for this!

  15. #
    Drucilla Reinartz — April 19, 2013 at 11:23 pm

    The globe artichoke (Cynara cardunculus var. scolymus)[1] is a variety of a species of thistle cultivated as a food. The edible matter is buds that form within the flower heads before the flowers come into bloom. The buds go away or change to a coarse, barely edible form when the flower blooms. The uncultivated or wild variety of the species is called a cardoon. It is a perennial plant native to the Mediterranean region.’

    Our new webpage

Join the Handle the Heat Community

Join the Handle the Heat Community
Do you want a more delicious life?
Instead of digging through cookbooks and magazines and searching the internet for amazing recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your email inbox. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!


As Seen On....
NPR People Time Glamour Readers Digest The Huffington Post BuzzFeed