2  8-oz packages cream cheese (reduced fat) (room temperature)

½ – 1 cup sour cream (reduced fat)Spinach Artichoke Dip

1-2 cups parmesan cheese (grated and/or shredded)

1-2 cups shredded mozzarella cheese (reduced fat)

1-2 cloves grated/chopped garlic

pinch grated nutmeg

ground black pepper to taste

2  14-oz cans artichoke hearts in water (drained and chopped)

1-2 boxes frozen spinach (thawed, drained, and chopped)

olive oil cooking spray

½ – 1 cup tortilla chips (crushed)

2 Tbsp – ¼ cup hot sauce (optional)



  1. Preheat oven to 350˚.
  2. In a large bowl, add cream cheese, sour cream, ½ mozzarella and parmesan cheeses, garlic, pepper, nutmeg, and hot sauce (optional). Thoroughly mix with a hand/stand mixer.
  3. Thoroughly combine artichokes and spinach with mixture.
  4. Spray a pie pan/medium baking dish with cooking spray, and add the mixture from the bowl. Flatten so it is evenly distributed.
  5. Add remaining cheeses and crushed tortilla chips on top.
  6. Bake in oven for 25-30 minutes or until top is brown.
  7. Serve with toasted baguette bread, pita chips, tortilla chips, or any type of toasted bread. Serves 8-10.



– Simply grate garlic with a zester/grater to make garlic paste.

– For an alternate way to make garlic paste, peel and finely chop garlic.  Add a pinch or two of salt on top of garlic and rub garlic repeatedly with sides of knife.

– Rub fingers on stainless steel underneath water to remove garlic smell from hands.

– Mashing/cracking garlic first allows for easier peeling.

– When buying garlic heads, look for ones that are tightly held together, firm, and have no give when you squeeze them in your hand.

– If you purchase a whole nutmeg, use a zester to grate.

– To reduce spiciness in a dish, add a little sugar.

– To reduce that burning mouth sensation from spicy foods or hot peppers, drink milk or eat a couple of spoonfuls of yogurt, ice cream, or sour cream. Never drink water, carbonated beverages, or hot tea or coffee to relieve the burning sensation.

– To prevent artichokes from browning due to oxidation, squeeze lemon or citrus juice over top.

– Store dried herbs and spices away from heat and sunlight.

– Store white flour in air-tight containers to prevent bugs. Adding a bay leaf to flour will also keep bugs away.



Original Ingredient:

Replace With:

cream cheese (reduced fat)

cream cheese or Tofutti® Better Than Cream Cheese

sour cream (reduced fat)

sour cream, gluten-free sour cream (check labels) soy-based alternative, crème fraiche, soy yogurt, non-fat yogurt, regular yogurt, non-fat Greek yogurt, mayonnaise, or Vegenaise

parmesan/mozzarella cheese

any type of shredded white or soy-based cheese

 (check labels for gluten-free)

garlic cloves

⅛ – ¼ tsp garlic powder or ½ tsp minced garlic


ginger or mace

frozen spinach

fresh spinach (rinsed, sautéed, & chopped) (Sauté spinach in a skillet over medium-high heat with 1-2 Tbsp extra-virgin olive oil, sauté until wilted.)

olive oil cooking spray

Flour of your choice, non-hydrogenated non-dairy butter, or olive oil

tortilla chips

gluten-free tortilla chips (check labels)

hot sauce (check labels for gluten-free)

sriracha, ⅛ – ¼ tsp paprika, cayenne pepper,  crushed red chili pepper flakes, or red chili powder