Spinach Artichoke Dip

3 Nov

The other day I went to Olive Garden and I wanted to order an appetizer sooooo badly.  But I knew that…

1) I would not be able to eat a salad, soup, entrée and an appetizer in one sitting

2) the appetizers in these restaurants are not necessarily the healthiest ones.

So now that my sister has given birth and many friends and family are visiting her to see the new baby, Titi Madelyn is taking care of the kitchen.  People in this house are not-vegetarian, but they have been the last few days because I will cook, but only things I am able to eat too.

The weekend is when people are mostly visiting and I am making dips left and right to at least have something for people to nibble on while they visit.  Last Sunday it was my Veggie Dip – something I can make without even thinking, if I have all the ingredients.  Last night I made my Tomato Basil Bruschetta mix. 

Today…  my version of a Spinach Artichoke Dip.  I do not count calories…  that’s not my thing.  I am not really sure if it’s a “healthier” version of what they serve at Olive Garden.  But at least I do know all the ingredients it went into making it.  Super easy too… great to make ahead and just pop in the oven when guests and visitors arrive.



1 package frozen spinach, thawed and squeezed dry
1 package of frozen artichokes, thawed and chopped
1 small yellow onion, diced
1 ½ cup Pecorino Romano cheese, grated
1 package cream cheese, room temperature
1 cup plain yogurt
¾ cup eggless mayonnaise
About ¼ cup of Olive Oil
Salt and Pepper to taste
Garlic Powder to taste
  1. In a large bowl combine all ingredients.  Mix well.
  2. Transfer to an oven safe dish and bake at 375F for about 30 minutes.


Serve warm with tortilla chips, crackers or toasted bread.

6 Responses to “Spinach Artichoke Dip”

  1. Otra Adriana November 3, 2010 at 12:47 pm #

    I’ve used a similar recipe to fill cannelloni, cutting down on the mayo. Yum!

    • KarmaFree Cooking November 7, 2010 at 12:52 pm #

      We actually filled canellonis last night with a similar filling without any mayo…

      • Otra Adriana November 10, 2010 at 10:22 am #

        I suddenly feel very cool. What sauce did you use? I realize I might be ruining a future post. ;-)The real story of how the dip became pasta filling was that my friends were not that into it (the horror!) and I refused to let the leftovers go to waste.

      • KarmaFree Cooking November 10, 2010 at 2:48 pm #

        I used a mixture of a white, cheesy bechamel mixed with crushed tomatoes…

  2. mangocheeks November 9, 2010 at 3:28 pm #

    This looks really good. I have yet to make a dip from artichokes and this looks really soothing and flavourful.

  3. sarah December 16, 2012 at 6:40 am #

    Spinach is so under-rated. Will definitely try this one. Thank you

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