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



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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
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


  • 1To 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.
  • 2To 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.

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About Roasted Garlic, Spinach and Artichoke Dip

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

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