Mix together the spinach, chopped artichoke hearts and onion in a microwave safe glass or ceramic bowl. Cover bowl with plastic wrap, then cut a small slit in the center of the wrap so that the steam can be released. Microwave on high for 4 minutes. Keep spinach covered while you prepare the cream sauce.
Combine cream, sour cream, jack cheese, grated Parmesian Reggiano cheese and garlic salt in a medium saucepan over medium/low heat. Heat this up slowly for about 10 minutes or until the sauce reaches a simmer and thickens. Just don't let the mixture boil.
Add the spinach mixture to the sauce and continue to heat over medium/low. Cook for about 10 more minutes or until mixture reaches a thick dip-like consistency. Pour into a bowl and serve with tortilla chips or bread for dipping.
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|Serving Size: 1 Dip (275g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 694 (75%)|
|Amt Per Serving||% DV|
|Total Fat 77.1g||103 %|
|Saturated Fat 47.9g||239 %|
|Monounsaturated Fat 22g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 233.5mg||72 %|
|Sodium 1483.7mg||51 %|
|Potassium 264.7mg||7 %|
|Total Carbohydrate 5.2g||2 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 5g|
|Protein 52.3g||75 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 920
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