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Recipe
Artichoke Spinach Dip Revised Recipe
| Servings: 16 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 22g | |
| Recipe makes 16 servings | |
| Calories 46 | |
| Calories from Fat 35 | 76% |
| Total Fat 3.96g | 5% |
| Saturated Fat 2.35g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 53mg | 2% |
| Potassium 30mg | 1% |
| Total Carbs 0.93g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.36g | 0% |
| Protein 1.93g | 3% |
Ingredients Convert Measures
- 1 jar marinated artichokes - (6 1/4 ounce) liquid removed
- 1 pkt frzn minced spinach - (10 ounce) thawed, and
- liquid removed very well
- 1/2 tsp chopped garlic
- 1/3 c. freshly-grated Romano cheese
- 1/4 c. freshly-grated Parmesan cheese
- 1 c. shredded Mozzarella cheese
- 1/3 c. cream or possibly half-and-half
- 1/2 c. lowfat sour cream
Directions
- In food processor blend artichokes, Romano cheese, garlic and Parmesan cheese for about 1 to 1 1/2 min. Artichokes and cheeses should be chopped, but shouldn't be pasty.
- In a mixing bowl add in liquid removed spinach, cream, lowfat sour cream, mozzarella, stir well. Spoon into mixing bowl mix from food processor. Blend all ingredients. Mix should have a medium thick consistency.
- Spray an oven proof shallow serving dish. Pour artichoke mix into baking dish and bake for 20 to 25 min at 350 degrees. Artichoke dip should be a little bubbly and cheese melted through.
- Remove from oven and serve with your favorite heated tortilla chips, lowfat sour cream and salsa and enjoy.
- This recipe yields 16 servings.
