Spinach and Artichoke Dip Recipe


Nutrition

Cal/Serving: 353
Daily Value: 18%
Servings: 6

Low-Carb
Sugar-Conscious, Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat28g42%
Saturated16g78%
Carbs11g4%
Fiber4g17%
Sugars3g0%
Protein16g32%
Cholesterol77mg26%
Sodium443mg18%
Calcium436mg44%
Magnesium90mg23%
Potassium605mg17%
Iron3mg14%
Zinc2mg14%
Vitamin A5303IU106%
Vitamin C23mg38%
Thiamin (B1)0mg7%
Riboflavin (B2)0mg20%
Niacin (B3)1mg5%
Vitamin B60mg12%
Folic Acid (B9)145µg36%
Vitamin B120µg8%
Vitamin D0µg0%
Vitamin E2mg8%
Vitamin K251µg313%
Fatty acids, total monounsaturated8g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Mellissa Sevigny

Spinach and artichoke is one of our go-to favorites, and we think it'll become one of yours, too, once you see our recipe. Just a few simple touches to the original recipe makes a cheesy, unforgetable mess to dip your chip into. 

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Ratings2

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup white wine
  • 1 tablespoon minced parsley
  • One 10-ounce package chopped spinach, thawed and squeezed dry
  • 1/2 cup cream cheese, softened
  • 1/2 cup sour cream
  • 2 cups shredded Cheddar cheese
  • 1 tablespoon freshly squeezed lemon juice
  • Kosher salt and black pepper, to taste
  • Tortilla chips or pita chips, for serving
  • One 12-ounce jar artichoke hearts, drained and roughly chopped

DIRECTIONS

Preheat the oven to 400 degrees.

In a medium-sized sauté pan, heat the olive oil to medium-high. Saute the onion and garlic until the onion is translucent, about 5 minutes. Add the white wine and simmer until mostly evaporated. Stir in the parsley last and remove from heat.

Stir the spinach, artichokes, cream cheese, sour cream, lemon juice, and Cheddar into the sauté pan with the sautéed onion. Season with salt and pepper to taste and place in a greased baking dish. Bake until the top is golden brown and the dip is bubbling, about 15 minutes. 

Recipe Details

Servings: 6

Notes and Substitutions:

Special thanks to Mellissa Sevigny of I Breathe I'm Hungry for helping us test this recipe. 



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1 Comments

tdm-35-icon.png

Maybe I'm blind but I don't see ARTICHOKES in the ingredient list??? How much????

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