Hot Spinach and Artichoke Dip Recipe
User Reviews
5.0
6 reviews
Excellent
Hot Spinach and Artichoke Dip Recipe
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Hot Spinach Artichoke Dip with cream cheese, cheddar cheese and milk, a delicious appetizer for every party of celebration. Made without mayo, this dip is light and healthy, and perfect with any crackers, breadsticks, tortilla chips and so much more.
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Ingredients
- 450 g frozen spinach, thawed
- 400 g canned artichoke hearts
- 250 g full-fat cream cheese
- ⅔ cup milk
- ½ cup shredded cheddar cheese
- 1 onion
- 2 cloves of garlic
- 1 tablespoon olive oil
- Black pepper to taste
Instructions
- Chop the artichoke hearts and squeeze out any excess liquid.
- Place the spinach into a colander, and squeeze as much liquid as possible.
- Roughly chop the onion and garlic.
- Heat up the olive oil in a large pan, add the onion and fry gently for about 5 minutes until transluscent.
- Add the garlic, and fry for a further 30 seconds.
- In go the spinach and artichoke hearts, then mix well and stir for about one minute.
- Add the cream cheese and mix until fully incorporated, followed by the cheddar cheese, milk and black pepper.
- Stir gently for about 5 minutes until it bubbles.
- Serve in a bread bowl, either hot or cold.
Notes
- To see the measurements in cups and ounces, please click on the US CUSTOMARY link.
- The amount of ingredients listed can be adjusted depending on the number of servings you need, just click on the number next to SERVINGS.
- Make sure you squeeze the excess water from the spinach and artichoke. This can be done in a colander or a clean kitchen towel. It reduces the cooking time considerably, so the dip should be ready in well under 15 minutes from start to finish.
- I find that the best way to do so is by using a cheese cloth or using your hands to squeezing as much liquid as possible.
- To see the measurements in cups and ounces, please click on the US CUSTOMARY link.
- The amount of ingredients listed can be adjusted depending on the number of servings you need, just click on the number next to SERVINGS.
- Make sure you squeeze the excess water from the spinach and artichoke. This can be done in a colander or a clean kitchen towel. It reduces the cooking time considerably, so the dip should be ready in well under 15 minutes from start to finish.
- I find that the best way to do so is by using a cheese cloth or using your hands to squeezing as much liquid as possible.
Nutrition Information
Show Details
Calories
482kcal
(24%)
Carbohydrates
17g
(6%)
Protein
13g
(26%)
Fat
40g
(62%)
Saturated Fat
17g
(85%)
Cholesterol
87mg
(29%)
Sodium
770mg
(32%)
Potassium
583mg
(17%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
15240IU
(305%)
Vitamin C
29.7mg
(33%)
Calcium
383mg
(38%)
Iron
3.2mg
(18%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 482 kcal
% Daily Value*
| Calories | 482kcal | 24% |
| Carbohydrates | 17g | 6% |
| Protein | 13g | 26% |
| Fat | 40g | 62% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 87mg | 29% |
| Sodium | 770mg | 32% |
| Potassium | 583mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 15240IU | 305% |
| Vitamin C | 29.7mg | 33% |
| Calcium | 383mg | 38% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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