Name: Spinach and Artichoke Dip
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12 servings
Cuisine: American,Canadian
Ingredients: 0.5 pound(s) fresh spinach baby leaves, washed and dried*; 1.5 cup(s) canned artichoke hearts without oil drained; 1 clove(s), medium garlic clove(s) minced (or more to taste); 0.5 tsp crushed red pepper flakes or to taste; 0.5 tsp table salt; 0.5 oz grated Parmesan cheese; 0.5 Tbsp reduced-fat sour cream; 4 oz low fat cream cheese at room temperature

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Ingredients

fresh spinach

½ pound(s), baby leaves, washed and dried*

canned artichoke hearts without oil

1½ cup(s), drained

garlic clove(s)

1 clove(s), medium, minced (or more to taste)

crushed red pepper flakes

½ tsp, or to taste

table salt

½ tsp

grated Parmesan cheese

½ oz

reduced-fat sour cream

½ Tbsp

low fat cream cheese

4 oz, at room temperature

Instructions

Preheat oven to 350ºF. Coat a 7 1/2-inch deep-dish glass or ceramic pie plate (or oval oven-proof dish) with cooking spray.
In a food processor, combine spinach, artichokes hearts, garlic, red pepper flakes, salt, Parmesan cheese, sour cream and cream cheese; puree until smooth. Using a spatula, scrape dip into prepared dish; smooth top into an even layer. Bake until golden on top, about 20 to 30 minutes, depending on desired doneness. Serve warm. Yields about 1/4 cup per serving.

Notes

If your food processor isn’t big enough to accommodate the spinach, either chop the spinach roughly or work in batches.*If you don’t have fresh spinach on hand, try frozen.

Spinach and Artichoke Dip

Ingredients

Instructions

Notes

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