Spinach and Artchoke Dip
Spinach and Artichoke Dip is one of those classic recipes that has been around forever. I have changed it up by using fresh baby spinach instead of frozen spinach. A 10 ounce box of frozen spinach can be substituted for the baby spinach.
Ingredients
10 ounces fresh baby spinach
14 ounces quartered artichoke hearts, drained and chopped
1 small onion, minced
8 ounces cream cheese, room temperature
8 ounces sour cream
2 tablespoons mayonnaise
1/2 cup grated parmesan cheese
Directions
Steam spinach and set aside to cool. Once spinach has cooled, squeeze water out of the spinach. In a large bowl, add spinach, artichoke hearts, onion, cream cheese, sour cream, and mayonnaise. Mix until all ingredients are spread evenly throughout the whole mixture. Add parmesan cheese and mix well. Serve with crackers.
Bake at 375 for 25 minutes.
Nutrition FactsServings: 10Calories 233% Daily Value*Total Fat 16.2g 21%Saturated Fat 9.7g 48%Cholesterol 44mg 15%Sodium 815mg 35%Total Carbohydrate 12.8g 5%Dietary Fiber 6.4g 23%Total Sugars 2.1g Protein 9.8g Vitamin D 0mcg 0%Calcium 175mg 13%Iron 1mg 6%Potassium 228mg 5%*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.