Spinach Artichoke Dip Recipe

Spinach Artichoke Dip is a simple and delicious appetizer recipe which cannot just escape your guest's attention in any party. Why don€™t you give it a try and let me know the experience.

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Cream cheese16 Ounce, softened (Two 8 Ounce Packages)
 Heavy cream3⁄4 Cup (12 tbs) (Use Half Milk, If Desired)
 Grated parmesan cheese1⁄3 Cup (5.33 tbs)
 Garlic powder1⁄4 Teaspoon
 Frozen cut leaf spinach16 Ounce, thawed and well drained (1 Bag)
 Canned quartered artichoke hearts13 3⁄4 Ounce, rinsed and well drained (1 Can)
 Shredded monterey jack cheese2⁄3 Cup (10.67 tbs)
 Prepared salsa1 Cup (16 tbs)
 Crackers/Tortilla chips1⁄2 Cup (8 tbs) (For Serving)

Nutrition Facts

Serving size: Complete recipe

Calories 3485 Calories from Fat 2337

% Daily Value*

Total Fat 267 g411.5%

Saturated Fat 154.4 g772%

Trans Fat 0 g

Cholesterol 848.5 mg

Sodium 5389.7 mg224.6%

Total Carbohydrates 189 g63.1%

Dietary Fiber 34.3 g137.3%

Sugars 33.9 g

Protein 104 g208.2%

Vitamin A 1275.3% Vitamin C 148.9%

Calcium 248.7% Iron 119%

*Based on a 2000 Calorie diet

Directions

1. In a food processor fitted with a metal blade, process the cream cheese, cream, Parmesan cheese, and garlic powder until smooth and creamy. Add the spinach and process until thoroughly mixed. Add the artichokes and process just until coarsely chopped.
2. Turn the mixture into a 3 1/2-quart electric slow cooker; smooth the top.
3. Cover and cook on the high heat setting 1 1/4 to 1 1/2 hours, until hot in the center. Sprinkle the top evenly with the Jack cheese and spoon the salsa in a ring around the inside edges of the slow cooker. Cover and continue heating on high 15 minutes longer, or until the cheese is melted. Reduce the heat to the low setting.
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