Spinach Artichoke Dip is always a huge hit! Warm, soft and creamy, with a little extra flavour than most, your crackers won’t break when you scoop this up!
This Spinach and Artichoke Dip recipe is beautiful served warm or at room temperature.
Ingredients:
• 1/2 well packed, fresh spinach (cleaned and dried with a towel to remove moisture previously at home)
• 1 can of Artichoke hearts
• 2/3 cup (or 76 gr) Parmesan. Preferably finely grated
• 1/2 cup (or 56 gr) shredded Mozzarella
• 2 – 4 Garlic cloves (depending on size)
• Splash of Olive oil
• 1 package Cream cheese (preferably Philadelphia brand)
• 1/4 cup Sour cream
• 1/4 cup Mayonnaise
• Salt
• Black pepper to taste
Nutritional information for 60 grams:
Calories: 114
Total Fat 9.6 grs
Total Carbohydrates 4.8 grs
Protein 3 grs
[Music] I am going to show you a great way for your kids to eat spinach. First, you thaw the spinach and squeeze out the excess liquid. You cut the artich chokes and you mix in a bowl the cream cheese with olive oil and the mozzarella cheese. Add the parmesan and mix everything well until combined. [Music] Pour it into baking dish and sprinkle a little extra Parmesan cheese on top. [Music] Bake for about 20 minutes at 350° or until golden brown. You can serve the dip with crackers, chips, or crusty bread. [Music]
Dining and Cooking