Spinach Artichoke Dip
Ingredients
The dip
-
1
bunch
spinach, thick stems trimmed
-
1
tablespoon
vegetable oil
-
1
large
shallot, finely chopped
-
1
clove
garlic, finely grated
-
4
ounces
cream cheese
-
½
cup
sour cream
-
½
cup
mayonnaise
-
10
ounces
frozen artichoke hearts, thawed, chopped
-
¾
cup
grated Parmesan
For serving
-
to taste
crackers, chips, or toasted baguette
Instructions
- Preheat the oven to 400°F.
- Cook spinach in boiling salted water until wilted, then cool in ice water and squeeze out excess liquid.
- Chop the spinach coarsely.
- Heat oil in a saucepan, add shallot and cook until softened, then add garlic and cook until fragrant.
- Add spinach to the pan and cook until dry, then let cool.
- In a food processor, blend cream cheese, sour cream, and mayonnaise until smooth.
- Transfer the mixture to a bowl and fold in artichoke hearts, Parmesan, and spinach; season with salt and pepper.
- Transfer to a baking dish and bake until golden brown on top, about 20-25 minutes.
- Let cool slightly before serving.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
20g
Total carbohydrates
15g
Total protein
10g
Sodium
500mg
Cholesterol
40mg
You might also like