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Sides

Spinach Artichoke Dip

The original recipe was shared with us by Myá, a close friend of ours!

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calories

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g

of fiber

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g

of sugar

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g

of protein

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Yield

6 Servings

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Serving Size

1 Serving

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Total Time

-

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Prep Time

-

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Cook Time

-

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Supplies

  1. 1-Quart Baking Dish

  2. Garlic Mincer

  3. Medium Mixing Bowl

  4. Kitchen Scale

  5. 1/4 Cup

  6. 1/3 Cup

  7. Mixing Spatula

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Ingredients

For Dip
Ingredients
For Chips
Ingredients
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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 – 60g)
  • Mayonnaise (1/4 cup – 56g)
  • 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.
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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).

This is the link to the recipe I referenced to curate this version. I mostly tweak the ingredients and simplify the directions.

CURATED WITH ♡ BY DANIELLE

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