Warm Artichoke-Spinach Gratin

  • Yield: 4 servings

This dish can be made ahead and baked when needed. Do not puree the dip too finely, You want small chunks of artichoke to peek through.


1-- (14-ounce) can quartered artichoke hearts, drained
1/2cup frozen chopped spinach, defrosted with the excess moisture squeezed out
1-- garlic clove, minced
1/4cup low-fat sour cream
1tablespoon low-fat cream cheese, softened
-- Freshly ground black pepper, to taste
1tablespoon grated Parmesan cheese


  1. Preheat oven to 350F.
  2. In a blender or a food processor fitted with the metal blade, combine all ingredients except parmesan cheese. Use on/off pulses to coarse-chop ingredients and combine well.
  3. Transfer artichoke mixture to a 1-quart casserole sprayed lightly with nonstick olive or vegetable oil cooking spray. Sprinkle top with parmesan cheese and bake 15 minutes until heated through and cheese melts.  

Nutritional Info *per serving

  • Calories 95
  • Fat 3g
  • Cholesterol 11mg
  • Sodium 108mg
  • Carbohydrate 11g
  • Fiber 4g
  • Protein 6g