Ingredients for Artichoke Spinach Dip
- 1 (14 ounce) can Artichoke Hearts, drained
- 1 (10 ounce) package Frozen Chopped Spinach, thawed and squeezed dry
- 1 cup Mayonnaise
- 2 cloves Garlic, minced
- 1/2 cup grated Parmesan Cheese
- 2 1/2 cups shredded Monterey Jack Cheese
- 2 dashes Tabasco Sauce (optional)
- Crackers, for serving
- Tortilla chips, for serving
- Bread, for serving
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How to Make Artichoke Spinach Dip
- Preheat oven to 350°F (175°C).
- In a large bowl, combine 14 ounces (397g) of canned artichoke hearts (drained), 10 ounces (284g) of fresh spinach (chopped), 1 cup mayonnaise, 2 cloves garlic (minced), 1/2 cup grated Parmesan cheese, and 2 cups shredded Monterey Jack cheese. Stir until thoroughly combined.
- Transfer the mixture to a 1-quart (950ml) baking dish.
- Sprinkle the remaining 1/2 cup of shredded Monterey Jack cheese evenly over the top.
- Bake in the preheated oven for 15-17 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Ensure the dip is heated through.
- Remove from oven and let cool slightly before serving. Serve warm with your favorite crackers, tortilla chips, or bread.
Nutrition Information (Approximate per serving)
Sodium
85 g
Sugar
31g
Fat
139g
Carbs
13g
