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Artichoke Spinach Dip

the.instructor's picture
  Frozen chopped spinach 10 Ounce, thawed (1 Box)
  Light sour cream 1 Cup (16 tbs)
  Parmesan cheese 1⁄2 Cup (8 tbs), grated
  Part skim mozzarella cheese 1 Cup (16 tbs), shredded (Divided)
  Reduced fat cream cheese 8 Ounce, softened
  Garlic 2 Clove (10 gm), crushed
  Freshly ground black pepper 1⁄2 Teaspoon (More, If Needed)
  Hot pepper sauce 1 Teaspoon (More, If Needed)
  Canned artichoke hearts 14 Ounce, drained (1 Can)

carrot sticks, celery sticks and/or baked tortilla strips, for serving Preheat oven to 350 degrees.
Place spinach in paper towels and squeeze out excess liquid.
Transfer spinach to a food processor and add the sour cream, Parmesan, 1/2 cup of the mozzarella, the cream cheese, garlic, pepper and hot sauce.
Process until just blended but still slightly lumpy.
Add artichokes and pulse to form a chunky mixture.
Place in a 1 quart baking dish.
Top with remaining mozzarella.
Bake until bubbly, about 30 minutes.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1357 Calories from Fat 553

% Daily Value*

Total Fat 62 g96.1%

Saturated Fat 38.6 g192.8%

Trans Fat 0 g

Cholesterol 226.3 mg75.4%

Sodium 3975.3 mg165.6%

Total Carbohydrates 96 g32%

Dietary Fiber 28.6 g114.3%

Sugars 20.2 g

Protein 116 g231.2%

Vitamin A 567.5% Vitamin C 222.2%

Calcium 323% Iron 83.2%

*Based on a 2000 Calorie diet

Artichoke Spinach Dip Recipe