Ingredients for Artichoke Spinach Dip
- 14 ounces canned artichoke hearts, drained
- Frozen Spinach
- 1 cup mayonnaise
- ½ cup grated Parmesan cheese
- Garlic Clove
- ¼ teaspoon salt
- Pepper
- Fresh Lemon Juice
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How to Make Artichoke Spinach Dip
- Preheat oven to 350°F (175°C).
- Butter a 1 ½-quart casserole dish.
- In a food processor, pulse 14 ounces of artichoke hearts until finely chopped.
- Cook 10 ounces of frozen spinach according to package directions. Drain thoroughly and squeeze out excess water.
- In a large bowl, combine the chopped artichoke hearts, cooked spinach, 8 ounces of cream cheese (softened), 1 cup of mayonnaise, 4 cloves of minced garlic, ½ cup of grated Parmesan cheese, ¼ teaspoon of black pepper, and ¼ teaspoon of salt.
- Transfer the mixture to the prepared casserole dish.
- Bake for 35-40 minutes, or until bubbly and heated through.
- Serve hot, preferably in a chafing dish to keep warm. Serve with pita chips or Triscuits.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
11g
Fat
14g
Carbs
5g
