Creamy Spinach Artichoke Sauce - Slender Kitchen

Creamy Spinach Artichoke Sauce

Weight Watchers® SmartPoints™
(3 PointsPlus®)

Recipes Content


Every time I make spinach artichoke dip I inevitably end up hording some away, hidden from guests, for a solo meal on the couch with a bowl of spinach and artichoke pasta. This also usually involves binge watching of Parenthood, Nashville, or Scandal as of late. It’s a guilty pleasure and one I relish after a house full of people.

However with no plans of having party guests soon, I decided it was time to forgo the dip and dive right into the sauce. In this recipe I decided to forgo the yogurt or mayonnaise you would traditionally find in a spinach artichoke dip and focus in on the cheese. For low carb diets, if the sauce doesn’t thicken up enough, use a touch of cornstarch or arrowroot at the end to bring everything together. Enjoy with pasta, spaghetti squash, rice, or really anything. It will be hard to resist the urge to grab some chips or veggies and dip away.

Prep Time

Creamy Spinach Artichoke Sauce

Prep Time: 
Cook Time: 
Total Time: 


  • 2 tsp olive oil
  • 4 U cloves garlic, minced
  • 1 tbsp flour (leave out for low-carb or gluten-free)
  • 1 U shallot, minced
  • 2 cups nonfat milk
  • 1 cup part skim shredded mozzarella cheese
  • 4 oz reduced fat cream cheese
  • 10 oz frozen chopped spinach, defrosted and drained
  • 10 oz frozen artichoke hearts, defrosted and chopped
  • 1/4 cup Parmesan cheese
  • salt and pepper

Nutritional Facts

Serving Size: 
1/3 cup
Amount Per Serving
Calories 94
Calories from Fat 41
% Daily Value *
Total Fat 5g
Saturated Fat 2g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 12mg
Sodium 182mg
Total Carbohydrate 8g
Dietary Fiber 2g
Sugars 3g
Protein 6g


  1. Heat the olive oil over medium heat. Add the garlic and shallots and cook for 3-4 minutes until just softened. Add the flour and stir until the flour begins to brown.
  2. Stir in the milk and bring to a boil. Immediately turn the heat down to low and cook for 3-4 minutes until it thickens.
  3. Add the mozzarella and cream cheese. Stir until melted.
  4. Add the spinach and artichoke hearts. It is important to make sure the vegetables are drained of any excess moisture otherwise the sauce may break or get watery.
  5. Cook for 3-4 minutes, stirring often.
  6. Add the Parmesan cheese. Season with salt and pepper.
  7. This sauce freezes great and also tastes even better after 1-2 nights in the fridge.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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