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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (126g) Recipe makes 8 servings |
||
| Calories 188 | ||
| Calories from Fat 124 | (66%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.8g | 21% | |
| Saturated Fat 8.5g | 42% | |
| Monounsaturated Fat 3.8g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 42mg | 14% | |
| Sodium 347mg | 14% | |
| Potassium 366mg | 10% | |
| Total Carbohydrate 8.3g | 2% | |
| Dietary Fiber 3.8g | 15% | |
| Sugars 0.5g | ||
| Protein 10.0g | 20% | |
Ingredients
- 1 (10 ounce) package frozen chopped spinach (thawed)
- 1 (13 3/4 ounce) can artichokes
- 2 cloves garlic
- 8 ounces cream cheese (may substitute reduced fat)
- 1 cup grated parmesan cheese
- 1/4 teaspoon pepper
- chopped up vegetables (such as mushrooms, broccoli, or green or red pepper strips to dip in Spinach Artichoke dip)
Directions
1
Heat oven to 350 ° F.2
Grease a 1 quart oven proof dish.3
Puree Spinach, artichokes, garlic, cream cheese, parmesan, and pepper on a food processor or a blender.4
Spread mixture in pan and bake about 30 minutes.5
Serve with chopped up veggies.
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- Course > Appetizers > Dips
- Main Ingredient > Vegetables > Greens > Spinach
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Equipment > Oven
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Preparation > Presentation > Served Hot
- Occasion > Dinner Party
- Occasion > Holiday/Event > Non-Religious > St. Patricks Day
- Occasion > Holiday/Event > Non-Religious > Super Bowl
- Occasion > Brunch
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Sugarmagnolia_fl
On Feb 10, 2006
This was great. I made this for the superbowl also and everyone really enjoyed. We decided that we did not need to puree the mixture as much as we did because we enjoy a bit of chunkiness to our dip, but the flavors were very good. Served with Triscuits and tortilla chips. I'll be making this again.
From: Karina A
On Jul 8, 2005
very yummy. i served this with tortilla chips, red and green pepper strips, broccoli and baby carrots. i added 1 extra clove of garlic and half a jalapeno to the mixture for extra kick.
From: ClareVH
On Feb 16, 2004
I turned on my computer Sunday morning specifically to do a recipe search for a dip containing spinach, artichoke hearts and cream cheese. Lo and behold, there in the 100 most recently posted recipes was just what I was looking for. I served it with sesame thin crackers. Very tasty! A couple changes I made: I only had a 12 ounce jar of marinated artichoke hearts, which I subbed for the canned and I added about a teaspoon of prepared horseradish. I also used a 1 quart crockpot instead of the oven.
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