Spinach and Artichoke Dip

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Credit: Stacey Antine, MS RD and HealthBarnUSA
Chef & Child Ingredient of the Month, March 2013


4 cups water
1 6-ounce bag of fresh spinach
¼ cup fresh basil
1 15-ounce can of cannellini beans, unsalted
1 14-ounce can of artichoke hearts, unsalted (or frozen)
1 clove garlic, chopped
3 ounces cream cheese, low fat
1/8 teaspoon sea salt
1/8 teaspoon ground black pepper
½ cup + 4 tablespoons mozzarella cheese, shredded, low fat, low sodium


1. In a medium saucepan, boil 4 cups water. Prepare an ice bath in a large bowl. When water comes to a boil, add spinach and basil in small batches and cook for about 30 seconds. Remove with a slotted spoon and transfer to the ice bath to stop the cooking process and retain a vibrant green color. Squeeze as much water out of the spinach and basil as possible (squeeze excess liquid over a mug and drink if you like...it's full of nutrients!).

2. In a food processor, combine cooked greens, cannellini beans, artichoke hearts, garlic, cream cheese, sea salt and pepper. Transfer to a bowl and fold in a ½ cup of mozzarella cheese.

3. Fill 4-ounce ramekins with dip mixture and top each with a sprinkle of remaining cheese.

4. Bake for about 5-10 minutes or until the cheese on top is brown and bubbly.

5. Serve with pita chips or fresh veggies.

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10 servings


Appetizer, Chef & Child

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