Classic Spinach Artichoke Dip
Recipe type: Casserole, Dip, Side, Party Food
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
This is the Spinach Artichoke Dip you've been waiting for. With extra spinach and artichoke. You know, to make it healthy.
  • 4 oz mozzarella, shredded
  • .5 cup grated or shredded Parmesan cheese (an overflowing handful)
  • 1 package Neufchatel (light cream cheese)
  • 2 Tbsp good-quality mayonnaise
  • 2 Tbsp skim milk
  • 16 oz bag of frozen chopped spinach, thawed and water wrung or pressed out
  • 12 oz can of artichoke hearts, drained and chopped
  • 2 large cloves of garlic, zested
  • wedge of lemon (optional)
  1. Heat the oven to 350.
  2. In a medium microwave- and oven-safe casserole dish, like Corningware, combine the mozzarella, Parmesan, Neufchatel, mayonnaise, and skim milk. Nuke and stir until easily incorporated (about 1-2 minutes).
  3. Stir in the drained chopped spinach and artichoke, and zested garlic, mixing until it's uniform.
  4. Wipe any stray dip off the rim of the casserole dish with a paper towel, so it doesn't burn onto the casserole dish.
  5. Cover with aluminum foil and bake for 50 minutes, covered.
  6. Remove the aluminum foil and bake for 10 more minutes.
  7. Squeeze lemon juice over the top once it's done, if desired.
  8. Serve with tortilla chips, vegetables, and/or pita or pita toast.
Recipe by My Utensil Crock at