Roasted Garlic, Spinach and Artichoke Dip

Linda Dalton


This is my version of the ever-so-popular dip we've all had in restaurants. It's a bit lower in calories than the restaurant version and tastes just as good, if not better.


★★★★★ 1 vote




  • 1
    small head of garlic
  • 1 Tbsp
    olive oil
  • 1/2 tsp
    coarse sea salt
  • 1/4 tsp
    ground black pepper

  • 8 oz
    neufchatel cheese (reduced fat cream cheese)
  • 1/3 c
    grated parmesan cheese
  • 1/3 c
    reduced fat mozzarella cheese
  • 1/3 c
    lite sour cream
  • 1/3 c
    lite mayonnaise
  • 10 oz
    frozen chopped spinach, thawed and squeezed dry
  • 1 c
    canned artichoke hearts, drained
  • 1
    head of roasted garlic
  • 1/4 tsp
    kosher salt
  • 1/2-1 tsp
    hot sauce (optional)

How to Make Roasted Garlic, Spinach and Artichoke Dip


  1. To roast the garlic: Pre heat oven to 400 degrees. Place a baking sheet in the oven as it pre-heats. Remove some of the outer layers of garlic skin if they're plentiful. Cut the top off the head of the garlic and place in foil. Drizzle with olive oil and sprinkle with salt and pepper. Seal foil and place on baking sheet. Roast for 30-40 minutes. Allow to cool before using. When cool, squeeze the roasted cloves (discard the skin) and set aside to use in the dip.
  2. To make the dip: Preheat oven to 350 degrees. Combine all ingredients. When well mixed, spread into baking dish. If you want more cheese, sprinkle Parmesan cheese on top. Bake 35 minutes. Serve with pita chips, grilled Italian bread or raw vegetables.

Printable Recipe Card

About Roasted Garlic, Spinach and Artichoke Dip

Course/Dish: Dips
Main Ingredient: Vegetable
Regional Style: American
Hashtags: #spinach, #Artichoke

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