Hot Spinach Dip

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3 Freestyle Points 85 Calories
Hot and cheesy spinach dip, grab a chip, toast or crudites and dig in! Perfect for any gathering, you can double or triple the recipe as needed.

Hot and cheesy spinach dip, grab some chips, toasts or crudites and dig in! Perfect for parties or gatherings, you can double or triple the recipe as needed.

I first posted this recipe back in 2010, my oldest daughter Karina loves this dip! It was the only way I could get her to east spinach and made it often for her as an after school snack. With the Superbowl coming I thought I would revive it! You can prepare this a day ahead and bake as needed. It can also be frozen before heating up if you want to prepare this a few days ahead.

Hot and cheesy spinach dip, grab a chip, toast or crudites and dig in! Perfect for any gathering, you can double or triple the recipe as needed.

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Hot Spinach Dip

3 Freestyle Points 85 calories

Total Time:30 minutes

This lightened up cheesy spinach dip is perfect for any gathering. You can double or triple the recipe as needed.

Ingredients:

  • 10 oz frozen chopped spinach, thawed and excess liquid squeezed out
  • 1/2 cup light sour cream
  • 5 tbsp light mayonnaise
  • 1/3 cup Parmigiano Reggiano
  • 1/4 cup scallion, chopped
  • 1 clove garlic, crushed
  • 1 cup (4 oz) shredded part-skim mozzarella cheese
  • fresh pepper to taste

Directions:

  1. Preheat the oven to 375°F.
  2. Combine all the ingredients in a medium bowl.
  3. Place in an oven-proof dish and bake at 375° for 20-25 minutes, until hot and cheese is melted.
  4. Serve right away.

Nutrition Information

Yield: 10 servings, Serving Size: 1/4 cup

  • Amount Per Serving:
  • Freestyle Points: 3
  • Points +: 2
  • Calories: 85 calories
  • Total Fat: 6g
  • Saturated Fat: 2.5g
  • Cholesterol: 14mg
  • Sodium: 181.5mg
  • Carbohydrates: 3.5g
  • Fiber: 0.5g
  • Sugar: 0.5g
  • Protein: 5.5g
All images and text ©

Hot and cheesy spinach dip, grab a chip, toast or crudites and dig in! Perfect for any gathering, you can double or triple the recipe as needed.

Photo credit Sarah of Broma Bakery

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posted January 31, 2017 by Gina
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