Sides
Spinach Artichoke Dip
The original recipe was shared with us by Myá, a close friend of ours!
calories
g of fiber
g of added sugar
g of protein
Yield
6 Servings
Serving Size
1 Serving
Prep Time
-
Cook time
-
Total time
-
SUPPLIES
1-Quart Baking Dish
Garlic Mincer
Medium Mixing Bowl
Kitchen Scale
1/4 Cup
1/3 Cup
Mixing Spatula
INGREDIENTS
For Dip
For Chips
DIRECTIONS
1
Thaw the frozen spinach and squeeze to drain the excess liquid.
2
Preheat oven to 350 degrees.
3
Oil a 1-quart baking dish.
4
Mince 1 garlic clove.
5
Drain liquid from the artichoke can, squeeze artichokes to drain excess liquid, and chop them up.
6
In a medium mixing bowl, stir together:
• Cream cheese (8 oz – well softened)
• Sour cream (1/4 cup)
• Mayonnaise (1/4 cup)
• Garlic Cloves (1 – minced)
• Parmesan cheese (2/3 cup or 76g)
• Mozzarella cheese (1/2 cup or 56g)
• Black pepper (to taste)
7
Stir in artichokes and spinach.
• Artichoke hearts, chopped (14 oz)
• Spinach, thawed (6 oz)
8
Spread mixture evenly into prepared baking dish.
9
Bake in preheated oven until heated through and melty, about 20 minutes.
10
Serve warm with tortilla chips, crackers, or toasted baguette slices.
NOTES
Tip - this dip can be made a day in advance. Refrigerate then remove and let rest at room temperature 30 minutes and bake.
It reheats well in the microwave in small portions (I haven't yet tried reheating the entire thing yet because I like to snack on it for a few days).