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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (92g) Recipe makes 20 servings |
||
| Calories 159 | ||
| Calories from Fat 123 | (77%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.7g | 21% | |
| Saturated Fat 8.5g | 42% | |
| Monounsaturated Fat 3.7g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 37mg | 12% | |
| Sodium 248mg | 10% | |
| Potassium 225mg | 6% | |
| Total Carbohydrate 5.0g | 1% | |
| Dietary Fiber 2.0g | 8% | |
| Sugars 0.8g | ||
| Protein 5.6g | 11% | |
Ingredients
- 1/2 cup butter
- 1 medium onion, chopped (about 1 cup)
- 1 (14 ounce) can artichoke hearts, chopped
- 2 (10 ounce) packages frozen chopped spinach
- 1 (8 ounce) package cream cheese
- 1 (8 ounce) package sour cream
- 2 tablespoons Tabasco sauce
- 3/4 cup shredded monterey jack cheese
- 3/4 cup grated parmesan cheese
- salt and pepper
Directions
1
Preheat oven to 350.2
Melt butter over medium heat in large saucepan or skillet.3
Add chopped onions and cook until tender, about 5 minutes.4
Add artichokes and spinach (thawed and drained), cream cheese, sour cream, Tabasco sauce, salt and cheeses.5
Cook until heated through.6
Pour into a ½ quart casserole dish.7
Sprinkle remaining cheese on top.8
Place in oven until cheese is melted and slightly brown.9
Remove and serve immediately with choice of chips (recommend Tostito Golds).
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Browse similar recipes by category
- Course > Appetizers > Dips
- Main Ingredient > Vegetables > Greens > Spinach
- Main Ingredient > Vegetables > Onions
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > North American > United States > Midwestern
- Preparation > Time to Make > < 4 hours
- Preparation > Inexpensive
- Preparation > Number of Servings > For Large Groups
- Occasion > Dinner Party
- Occasion > Holiday/Event
- Occasion > Taste/Mood > Spicy
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: 924895
On Nov 26, 2008
Thanks so much for posting this recipe!!! It is one of my favorites, which I had gotten when we were living in New Orleans, but recently realized that I lost it. I'm so happy to see it here. I love the creamy cheesiness and the mild kick. You can also substitute pepper jack cheese instead of using Tabasco and regular jack cheese.
From: Chef #895490
On Jul 18, 2008
even without the tabasco this is the best spinach/artichoke dip! its the only one i make.
From: beckas
On Dec 23, 2007
Wow! This was soooo good! Thank you for sharing this recipe. My family and I loved this dip. It was creamy and delicious! The only changes that I made was that I substitued muenster cheese for the monterey jack because that's what I had on hand. Also, I used Sriracha hot sauce instead Tobasco sauce. I used light sour cream and I think that next time that I make this (and there will definitely be a next time) I will try using light cream cheese and I'll cut the butter down to 1/4 cup so that when I eat most of it, I won't have to feel as guilty about it 
.
From: Miss Pink!
On Dec 26, 2006
I really liked this recipe. It was my first recipe from this web site and I am really impressed! I only used 1 16oz package of frozen spinach(rather than 2 10 oz packs) because i am more of an artichoke fan. It had the perfect spicy KICK! Thanks
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