Recipe Redo Blog

Traditional Recipes Redone…Healthier

Lighter, Yet Still Creamy & Cheesy Spinach Dip

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This traditional holiday appetizer can wreck your lightened up holiday plate due to the huge amount of saturated fat and calories (coming from the full-fat cheese, mayo and sour cream). Substituting lower calorie versions and adding in artichokes and lots of spinach will help lighten this dish yet still preserve the flavor. Serve with baked tortilla chips, or whole grain pita crisps or better yet, raw veggies!

Yield: 5 ½ cups (serving size: ¼ cup)

spinach dip with pita bread and peppersINGREDIENTS:

  • ½ cup fat-free sour cream
  • ½ cup shredded parmesan cheese
  • ½ tsp black pepper
  • 3 fresh garlic cloves, crushed
  • 1 can (14 oz) water-packed artichoke hearts (drained and chopped)
  • 8 oz. block light cream cheese
  • 8 oz. block fat-free cream cheese
  • 16 oz. bag frozen cut leaf spinach, thawed and squeezed dry
  • Non-stick cooking spray
  • 8 oz. shredded part-skim mozzarella cheese


Preheat oven to 350 ºF. Combine all ingredients listed above mozzarella cheese and stir until well blended. Spoon mixture into 1 ½ qt. casserole dish sprayed with non-stick cooking spray. Sprinkle with mozzarella cheese. Bake for 40 minutes or until bubbly and golden brown.

Nutritional Information per Serving (1/4 cup):
Calories: 90, Fat: 4 g, Cholesterol: 10 mg, Sodium: 330 mg,
Carbohydrate: 5 g, Dietary Fiber: 1 g, Protein: 8 g

This recipe is compliments of Dr. Janet Brill.  Nationally recognized nutrition, health and fitness expert and published author Dr. Janet Brill is the director of nutrition for Fitness Together, the world’s largest organization of personal trainers. Dr. Janet specializes in cardiovascular disease prevention and has authored three books on the topic; the most recent is Prevent a Second Heart Attack (Three Rivers Press, Feb 2011.) Prevent a Second Heart Attack  follows the bestselling book, Cholesterol Down (Three Rivers Press, 2006). Her third book, a sequel to Cholesterol DOWN, titled Blood Pressure DOWN (Three Rivers Press) was released on May 7, 2013.

Author: Debra K

I believe we all have the right to enjoy incredible looking and tasting cuisine.

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