Spinach Artichoke Dip

Holly Clegg
  • Yield: 20 servings


1-- onion, chopped
1/3cup all-purpose flour
2cups skim milk
1teaspoon minced garlic
2-- (10-ounce) boxes frozen chopped spinach, thawed and drained
4ounces Brie cheese, rind removed and cubed
1/3cup grated Parmesan cheese
1-- (14-ounce) can artichoke hearts, drained and quartered
dash cayenne
-- Salt and pepper to taste


  1. In nonstick pot coated with nonstick cooking spray, sauté onion until tender. Stir in flour. Gradually add milk, stirring constantly, heating until bubbly and thickened.
  2. Add garlic, spinach, Brie, and Parmesan cheese, stirring until cheese is melted. Stir in artichokes, cayenne and season to taste. Makes 5 cups.

Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age.


Nutritional Info *per serving

  • Calories 54
  • Fat 2g
  • Saturated Fat 1g
  • Cholesterol 7mg
  • Sodium 125mg
  • Carbohydrate 5g
  • Fiber 1g
  • Sugars 2g
  • Protein 4g