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Spinach and Artichoke Dip Recipe
Jan 09, 2013 @ 9:38 PM
Posted by
Daily Value: 18%
Servings: 6
Low-Carb
Vegetarian, Gluten-Free, Wheat-Free, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 356Daily Value: 18%
Servings: 6
Low-Carb
Vegetarian, Gluten-Free, Wheat-Free, Sugar-Conscious
| Fat | 28g | 43% |
| Saturated | 16g | 78% |
| Trans | 0g | 0% |
| Carbs | 12g | 4% |
| Fiber | 4g | 18% |
| Sugars | 3g | 0% |
| Protein | 16g | 32% |
| Cholesterol | 77mg | 26% |
| Sodium | 444mg | 19% |
| Calcium | 438mg | 44% |
| Magnesium | 91mg | 23% |
| Potassium | 611mg | 17% |
| Iron | 3mg | 14% |
| Zinc | 2mg | 14% |
| Vitamin A | 5306IU | 106% |
| Vitamin C | 23mg | 38% |
| Thiamin (B1) | 0mg | 7% |
| Riboflavin (B2) | 0mg | 20% |
| Niacin (B3) | 1mg | 5% |
| Vitamin B6 | 0mg | 12% |
| Folic Acid (B9) | 146µg | 36% |
| Vitamin B12 | 0µg | 8% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 2mg | 8% |
| Vitamin K | 251µg | 314% |
| Fatty acids, total monounsaturated | 8g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
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.
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: 6Notes and Substitutions:
Special thanks to Mellissa Sevigny of I Breathe I'm Hungry for helping us test this recipe.
