Spinach Artichoke Dip
Recipe type: Appetizer, Dip, Spread
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 8 Ounces of Fresh Spinach Leaves
  • 1 Brick (8 oz) of ⅓ Less Fat Cream Cheese, Softened
  • ¼ Cup of Light Mayonnaise (I use Hellmann's)
  • 1 Clove Garlic, Minced
  • ½ Teaspoon Each of Dried Basil, Dried Thyme
  • ¼ Teaspoon Each of Salt, Red Pepper Flakes and Fresh Black Pepper
  • 14 Ounce Can of Artichokes Hearts (in water), Drained & Chopped
  • ⅔ Cup of Kraft Reduced Fat Parmesan Cheese*, Divided
  • 1¼ Cups of Kraft Fat Free Shredded Mozzarella Cheese
  • Vegetable Cooking Spray
  1. Preheat oven to 350 degrees. Spray an 8" baking dish or cast iron pan with cooking spray.
  2. In a microwaveable bowl, place spinach leaves in and cover. Microwave about 2 minutes or until wilted. Uncover and place spinach in a fine mesh strainer to drain. When cool enough to handle, wrap in a paper towel and squeeze out any excess water. Snip with kitchen scissors or chop. Set aside.
  3. In a bowl, whip cream cheese, mayo, garlic and all spices until blended. Stir in spinach and artichokes. Sprinkle in ⅓ of the Parmesan Cheese and mix. Spread into baking dish and sprinkle with remaining Parmesan Cheese and Mozzarella Cheese.
  4. Bake for 30 minutes. Cool slightly and serve at room temperature. I serve with French bread slices or Snack Factory Pretzel Crisps* (11 are 3 Points). Or with fresh crudites for 0 Points.
  5. This makes 8 servings at 5 Freestyle Points per serving. Enjoy!
Recipe by Dee Dee Does at https://deedeedoes.com/copycat-olive-garden-restaurant-recipes-remade-weight-watchers-freestyle/