Spinach and Artichoke Dip
User Reviews
4.5
8 reviews
Excellent
Spinach and Artichoke Dip
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This creamy and delicious spinach and artichoke dip is the perfect combination of everything you need in a good dip for veggies, crackers, pita chips, or even as a spread.
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Ingredients
- 8 oz cream cheese
- ½ cup sour cream
- ¼ cup mayonnaise
- 3 garlic minced, large cloves
- 1 tsp onion powder
- 1 tsp black pepper
- ½ tsp garlic powder
- ½ tsp salt
- 1 cup mozzarella cheese grated
- ¾ cup Parmesan Cheese grated
- 11 oz spinach
- 1- 14 oz Artichoke canned
- ½ cup mozzarella cheese grated
Instructions
- Preheat oven to 350F and set aside a 9-inch cast iron pan or a 9x13 in casserole dish.
- In a large pan over medium-high heat, wilt the spinach while constantly mixing to prevent burning. Once completely wilted, transfer to a small bowl. Set aside.
- Drain the artichokes, and chop them into small pieces. Set aside in a small bowl.
- In a large bowl, add the cream cheese, sour cream, mayonnaise, minced garlic, and spices. Using a hand mixer or whisk, whip ingredients together until smooth.
- Add the parmesan cheese & the first amount of mozzarella. Mix until combined.
- Drain off excess water from the spinach and add to the bowl along with the artichokes. Fold into the cheese mixture with a spoon or spatula.
- Transfer the mixture to the cast iron or casserole dish and spread evenly.
- Coat the top with the second amount of mozzarella cheese.
- Bake for 40 minutes, or until golden on top.
- Serve immediately.
Notes
- To make vegan, replace mozzarella, parmesan cheese, sour cream, and cream cheese with your favorite dairy + egg-free substitutes. Add 1 tbsp of lemon juice, 2 tbsp of nutritional yeast along with these substitutions, and additional seasonings to taste.
- To make vegan, replace mozzarella, parmesan cheese, sour cream, and cream cheese with your favorite dairy + egg-free substitutes. Add 1 tbsp of lemon juice, 2 tbsp of nutritional yeast along with these substitutions, and additional seasonings to taste.
- Serve with toasted pita bread, sourdough, tortilla chips, or veggies.
- Serve with toasted pita bread, sourdough, tortilla chips, or veggies.
- Store in the fridge in a tightly sealed container for 4 – 5 days. Reheat to serve or enjoy chilled.
- Store in the fridge in a tightly sealed container for 4 – 5 days. Reheat to serve or enjoy chilled.
Nutrition Information
Show Details
Serving
12
Calories
219kcal
(11%)
Carbohydrates
16.2g
(5%)
Protein
11.5g
(23%)
Fat
13g
(20%)
Saturated Fat
6.1g
(31%)
Polyunsaturated Fat
2.6g
(15%)
Cholesterol
30.5mg
(10%)
Sodium
414.4mg
(17%)
Fiber
2.2g
(9%)
Sugar
1.6g
(3%)
Nutrition Facts
Serving: 8-12
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Serving | 12 | |
| Calories | 219kcal | 11% |
| Carbohydrates | 16.2g | 5% |
| Protein | 11.5g | 23% |
| Fat | 13g | 20% |
| Saturated Fat | 6.1g | 31% |
| Polyunsaturated Fat | 2.6g | 15% |
| Cholesterol | 30.5mg | 10% |
| Sodium | 414.4mg | 17% |
| Fiber | 2.2g | 9% |
| Sugar | 1.6g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
8 reviews
Excellent
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