Eat Smart

College Cuisine: 60 Calorie-Spinach Artichoke Dip

by Alyssa Miron, food blogger

There is nothing better than a good ol’ party. Ok, well, not the ones you are thinking of (like the last weekend that you didn’t even remember). I’m talking about the type of parties your parents would drag you to when you were 8 years old and hang out with a bunch of kids you didn’t know. Let me just get to the point: free, fatty, fun food.

First, you grab a handful of pigs-in-a-blanket as your pre-appetizer and follow this with mini-pizza bites and bruschetta. Insert soda break here. You look back at the table and see the crudité platter sitting alone in the corner of the room. You pick up a carrot stick, douse it in ranch dressing while thinking, “Just a couple of these, so I’m not a complete fatass.” Of course, you can’t stop there once the nachos and chip dips come out, steaming with perfection. And by the time you’re done, you realize that dinner is about to be served and there’s no way you can fit another crumb into your mouth without fully blacking out into a food coma.

As college kids, we can now appreciate these wonderful moments of free and delicious party snacks (especially since parties here are lucky even to have a bag of pretzels). So I’ve decided to inspire you to create this recipe at your next gathering. Your friends are sure to appreciate it and will hopefully return the favor by supplying the drinks. Click ahead for the recipe!

Spinach-Artichoke Dip

makes 10 servings, 60 calories per serving!


  • 10 oz. of frozen spinach (follow directions on the bag to cook and drain it for the recipe)
  • 1/2 a cup of artichoke hearts (can be frozen, follow directions to cook it)
  • 2 medium green onions, chopped (2 tablespoons)
  • 1 finely chopped clove of garlic (or use garlic powder for flavor)
  • 1 1/2 cups of fat-free sour cream
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup fat-free mayonnaise
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  1. In a big bowl, mix together all of the ingredients. Make sure to cook and drain all the spinach and artichoke hearts beforehand and to cut everything into bitable , chip-size pieces.
  2. Either refrigerate for a couple hours before serving, but it’s really great hot, so pop into the microwave for a couple minutes until its steaming. (I like to add a little more parmesan cheese on top and let it melt in the microwave).
  3. Serve with your favorite chips or vegetables.