Spinach and Artichoke Dip

Spinach and Artichoke Dip
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Diabetes & Heart Healthy Cookbook. Recipe Credit: . Photo Credit: Mittera.
This creamy dip gets a surprising bit of bite from a small amount of horseradish. And it’s loaded with tasty morsels of artichoke hearts, spinach, roasted red bell peppers, and green onions, making it a breeze to sneak some extra vegetables into your diet. Serve it with whole-grain pita chips or raw vegetables for dipping, or spread it on triangles of whole-grain toast.
  • Prep time
    15 min
  • Servings
    26 Servings
  • Serving size
    2 tbsp
Nutrition Facts

Nutrition Facts

26 Servings

  • Serving Size
    2 tbsp
  • Amount per serving Calories 30

  • Total Fat 0.5g
    • Saturated Fat 0.5g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 100mg
  • Total Carbohydrate 3g
    • Dietary Fiber 1g
    • Total Sugars 1g
    • Added Sugars 0g
  • Protein 3g
  • Potassium 105mg
  • Phosphorus 45mg

Choices/Exchanges: 1 Nonstarchy vegetable



  • frozen artichoke hearts (thawed and chopped)
    12 oz
  • Plain Nonfat Greek yogurt
    1 1/2 cup
  • frozen spinach (thawed and squeezed dry)
    10 oz
  • grated Parmesan cheese
    1/2 cup
  • roasted red peppers (drained and chopped)
    1/2 cup
  • green onions (thinly sliced)
  • minced onion or 1 tsp onion powder
    1 tbsp
  • horseradish (optional)
    1 tsp
  • garlic powder
    1/2 tsp
  • salt
    1/8 tsp
  • hot sauce
    to taste


  1. In a medium bowl, stir together all the ingredients. Cover and refrigerate for at least 30 minutes, or until the minced onion has softened.