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Artichoke Spinach Dip Recipe
|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)|
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 mg
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
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.